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Edible Seaweeds (edible + seaweed)
Selected AbstractsNutritional Value of Edible SeaweedsNUTRITION REVIEWS, Issue 12 2007Paul MacArtain PhD This article presents information on the nutritional aspects of seaweeds in terms of fiber, mineral content, fats and lipids, vitamin contents, and components that have a confirmed and investigated nutritional effect. The nutrient levels of seaweeds are also shown in comparison to currently applicable reference nutrient intakes or guideline daily amounts of nutrients and are contrasted with terrestrial foodstuffs with respect to selected nutrients. For the purpose of comparison, a sample serving size of 8 g dry weight of seaweed is used to illustrate the potential contribution of seaweeds to the diet. [source] In vitro determination of digestible and unavailable protein in edible seaweedsJOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, Issue 15 2002Isabel Gońi Abstract Edible seaweeds are considered a complementary source of food protein for human and animal nutrition. The physiological effects of seaweed protein depend on the degree of enzymatic digestion of protein in the small intestine and bacterial fermentation in the large intestine. The objective of this work was to estimate total, digestible, fermentable and unavailable protein in some red and brown seaweeds. Brown seaweeds Fucus vesiculosus, Laminaria digitata and Undaria pinnatifida and red seaweeds Chondrus crispus and Porphyra tenera were treated with pepsin and pancreatin to separate digestible protein. Residues containing indigestible protein were inoculated for 24,h with rat caecal droppings, and protein contents were evaluated in the non-fermented residue. Protein content in the seaweeds ranged from 8.9 to 25% of dry matter. Digestible protein was the major protein fraction (69%) only in P tenera; in the other seaweeds, this fraction ranged from 15 to 45%. Significant amounts of unavailable protein were found in all samples (2,24%). The distribution of total protein among the three fractions, ie digestible, fermentable and unavailable protein, could yield information about the physiological and metabolic consequences of the intake of seaweed proteins. © 2002 Society of Chemical Industry [source] Determination of the uronic acid composition of seaweed dietary ,bre by HPLCBIOMEDICAL CHROMATOGRAPHY, Issue 2 2004D. I. Sánchez-Machado Abstract A high-performance liquid chromatographic (HPLC) method is described for determination of the ratio of , - d -mannuronic acid to , - l -guluronic acid (M/G ratio) in dietary ,bre of edible seaweeds. Total dietary ,bre (TDF) content was determined gravimetrically. The TDF fraction was hydrolysed with 12 m and 1 m H2SO4, then neutralized with AG 4 × 4 resin. The uronic acids were separated in a Tracer Extrasil SAX 5 µm column (25 cm × 4 mm) at 35°C, with 2 mm KH2PO4 containing 5% methanol as mobile phase at a ,ow rate of 1.5 mL/min. The detection wavelength was UV 210 nm. The chromatographic identi,cations of , - d -mannuronic acid and , - l -guluronic acid were con,rmed by liquid chromatography,mass spectrometry (LC-MS). The method precision was 1.4% for , - d -mannuronic acid and 3.5% for , - l -guluronic acid. The method was used to determine M/G ratio in canned seaweeds (Saccorhiza polyschides and Himanthalia elongata) and in dried seaweeds (H. elongata, Laminaria ochroleuca, Undaria pinnati,da, Palmaria sp. and Porphyra sp.). Copyright © 2003 John Wiley & Sons, Ltd. [source] | ||||||||||