Algal Research-Biomass Biofuels and Bioproducts

The nutritional and functional components of 12 commercial brown macroalgal samples currently available in the Chinese market were evaluated as well as the inter-relationships between their antioxidant properties and their nutritional contents including protein, lipid, fibre, polyphenols and flavonoids . The composition of macroalgae was variable with contents of ash, crude fibre, crude lipid, crude protein and total amino acids ranging between 14.59 and 64.30, 4.68–13.77, 0.35–4.72, 5.16–28.19, and 3.62–24.07 g/100 g DW, respectively. In general, the results revealed that brown macroalgae can be considered as a potential supplement source for multiple minerals (mainly Mg, P, K, Ca, Fe, Mn, Cu, Zn), essential amino acids (1.48–10.48 g/100 g DW) and polyunsaturated fatty acids (24.48–247.18 g/100 g DW). The antioxidant capacity of the macroalgae tested was strongly correlated with their total polyphenolic contents (correlation coefficient 0.926, P < 0.01) and total flavonoid contents (0.927, P < 0.01). Grey correlation analysis indicates that UP-D2 had the highest nutritional value from all the commercial brown macroalgal samples tested, while LJ-W had the lowest nutritional value. The results of the current research help to further understand and support the use of macroalgae in food-related applications. • The nutritional and functional components of 12 brown algae samples were studied. • Brown algae are proved to be viable dietary sources of minerals. • Brown algae have high-value protein, amino acids and fatty acids. • The antioxidant activity of brown algae is related to polyphenols and flavonoids. • Grey relation analysis (GRA) was firstly used to evaluate brown algae samples.

Evaluation of the chemical composition and nutritional potential of brown macroalgae commercialised in China