Monteiro Vasconcelos Margarida Maria, Vollet Marson Gabriela, Turgeon Sylvie L, Tamigneaux Éric, Beaulieu Lucie
Université fédérale du Piauí (UFPI), Campus Universitário Ministro Petrônio Portella - Bairro Ininga, CEP: 64049-550, Teresina, Piauí, Brazil.
Institut sur la nutrition et les aliments fonctionnels (INAF), Département des sciences des aliments, Université Laval, 2425 rue de l'Agriculture, G1V OA6, Québec, Québec, Canada.
Heliyon. 2024 Apr 12;10(8):e29626. doi: 10.1016/j.heliyon.2024.e29626. eCollection 2024 Apr 30.
is a brown seaweed used as a food ingredient. The aim of this work was to study possible differences between chemical composition, color, mode of cultivation, harvesting period and site and its environmental conditions. Water temperature, salinity, radiation, and fluorescence were monitored in each harvesting site. Chemical composition of varied greatly with period and site, with a high content of carbohydrates and ash. Crude protein content varied from 3.7 % to 12.8 %, with a higher concentration observed in wild samples harvested in Bas-St. Laurent (11.1-12.8 %). Cultivated seaweed also presented a high crude protein (12.2 %) and ash (52 % against 27 % in wild samples) concentrations, but crude fiber and carbohydrates concentrations were lower, reaching up to 2.7 and 1.9-fold, respectively, than those in wild seaweeds. presented a more intense yellow color in June. A trend of darker and more green-colored seaweeds when cultivated in the end of summer was confirmed. Our results suggest that variations in chemical components and chromaticity of this species are probably affected by complex interactions of environmental conditions.
是一种用作食品原料的褐藻。这项工作的目的是研究其化学成分、颜色、栽培方式、收获期和地点及其环境条件之间可能存在的差异。在每个收获地点监测水温、盐度、辐射和荧光。其化学成分随时期和地点的不同有很大差异，碳水化合物和灰分含量较高。粗蛋白含量在3.7%至12.8%之间变化，在圣劳伦斯河下游采集的野生样本中观察到较高浓度（11.1 - 12.8%）。养殖海藻的粗蛋白（12.2%）和灰分（52%，野生样本为27%）浓度也较高，但粗纤维和碳水化合物浓度较低，分别比野生海藻低2.7倍和1.9倍。在6月呈现出更浓烈的黄色。证实了夏末栽培时海藻颜色更深且更偏绿色的趋势。我们的结果表明，该物种化学成分和色度的变化可能受环境条件复杂相互作用的影响。
