Michael Y Roleda1, Sandra Lage2, Daniel Fonn Aluwini3, Céline Rebours4, May Bente Brurberg5, Udo Nitschke6, Francesco G Gentili7. 1. Department of Algae Production, Norwegian Institute of Bioeconomy Research (NIBIO), PB 115, NO-1431 Ås, Norway and Kudalsveien 6, 8027 Bodø, Norway; The Marine Science Institute, College of Science, University of the Philippines, Diliman 1101, Quezon City, Philippines. Electronic address: Michael.Roleda@nibio.no. 2. Department of Forest Biomaterials and Technology, Swedish University of Agricultural Sciences, 901 83 Umeå, Sweden; Department of Environmental Science, Stockholm University, 106 91 Stockholm, Sweden. Electronic address: sandra.lage@aces.su.se. 3. Arctic Seaweed-Aluwini, Thormøhlens gate 51, 5006 Bergen, Norway. Electronic address: daniel.fonn.aluwini@sfjbb.net. 4. Department of Algae Production, Norwegian Institute of Bioeconomy Research (NIBIO), PB 115, NO-1431 Ås, Norway and Kudalsveien 6, 8027 Bodø, Norway; Møreforsking AS, PO Box 5075, 6021 Ålesund, Norway. Electronic address: Celine.Rebours@moreforsking.no. 5. Department of Molecular Plant Biology, Norwegian Institute of Bioeconomy Research (NIBIO), PB 115, NO-1431 Ås, Norway; Department of Plant Sciences, Norwegian University of Life Sciences (NMBU), P.O. Box 5003 NMBU, 1432 Ås, Norway. Electronic address: May.Brurberg@nibio.no. 6. Jahnstraße 6, 85088 Vohburg a.d. Donau, Germany. 7. Department of Forest Biomaterials and Technology, Swedish University of Agricultural Sciences, 901 83 Umeå, Sweden. Electronic address: Francesco.Gentili@slu.se.
Abstract
The increasing use of seaweeds in European cuisine led to cultivation initiatives funded by the European Union. Ulva lactuca, commonly known as sea lettuce, is a fast growing seaweed in the North Atlantic that chefs are bringing into the local cuisine. Here, different strains of Arctic U. lactuca were mass-cultivated under controlled conditions for up to 10 months. We quantified various chemical constituents associated with both health benefits (carbohydrates, protein, fatty acids, minerals) and health risks (heavy metals). Chemical analyses showed that long-term cultivation provided biomass of consistently high food quality and nutritional value. Concentrations of macroelements (C, N, P, Ca, Na, K, Mg) and micronutrients (Fe, Zn, Co, Mn, I) were sufficient to contribute to daily dietary mineral intake. Heavy metals (As, Cd, Hg and Pb) were found at low levels to pose health risk. The nutritional value of Ulva in terms of carbohydrates, protein and fatty acids is comparable to some selected fruits, vegetables, nuts and grains.
The increclass="Chemical">asiclass="Chemical">ng use of seaweeds iclass="Chemical">n Europeaclass="Chemical">n cuisiclass="Chemical">ne led to cultivatioclass="Chemical">n iclass="Chemical">nitiatives fuclass="Chemical">nded by the Europeaclass="Chemical">n Uclass="Chemical">nioclass="Chemical">n. class="Chemical">n class="Species">Ulva lactuca, commonly known assea lettuce, is a fast growing seaweed in the North Atlantic that chefs are bringing into the local cuisine. Here, different strains of Arctic U. lactuca were mass-cultivated under controlled conditions for up to 10 months. We quantified various chemical constituents associated with both health benefits (carbohydrates, protein, fatty acids, minerals) and health risks (heavy metals). Chemical analyses showed that long-term cultivation provided biomass of consistently high food quality and nutritional value. Concentrations of macroelements (C, N, P, Ca, Na, K, Mg) and micronutrients (Fe, Zn, Co, Mn, I) were sufficient to contribute to daily dietary mineral intake. Heavy metals (As, Cd, Hg and Pb) were found at low levels to pose health risk. The nutritional value of Ulva in terms of carbohydrates, protein and fatty acids is comparable to some selected fruits, vegetables, nuts and grains.
Authors: Ana S P Moreira; Elisabete da Costa; Tânia Melo; Diana Lopes; Adriana C S Pais; Sónia A O Santos; Bárbara Pitarma; Madalena Mendes; Maria H Abreu; Pi Nyvall Collén; Pedro Domingues; M Rosário Domingues Journal: Foods Date: 2021-04-21
Authors: Enas E Eltamany; Sameh S Elhady; Marwa S Goda; Omar M Aly; Eman S Habib; Amany K Ibrahim; Hashim A Hassanean; Usama Ramadan Abdelmohsen; Martin K Safo; Safwat A Ahmed Journal: Metabolites Date: 2021-11-29
Authors: Md Refat Jahan Rakib; Y N Jolly; Diana Carolina Dioses-Salinas; Carlos Ivan Pizarro-Ortega; Gabriel Enrique De-la-Torre; Mayeen Uddin Khandaker; Abdullah Alsubaie; Abdulraheem S A Almalki; D A Bradley Journal: Sci Rep Date: 2021-10-25 Impact factor: 4.379