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Chemical profiling of the Arctic sea lettuce Ulva lactuca (Chlorophyta) mass-cultivated on land under controlled conditions for food applications.
Roleda, Michael Y; Lage, Sandra; Aluwini, Daniel Fonn; Rebours, Céline; Brurberg, May Bente; Nitschke, Udo; Gentili, Francesco G.
Affiliation
  • Roleda MY; 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.Ro
  • Lage S; 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.
  • Aluwini DF; Arctic Seaweed-Aluwini, Thormøhlens gate 51, 5006 Bergen, Norway. Electronic address: daniel.fonn.aluwini@sfjbb.net.
  • Rebours C; 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.
  • Brurberg MB; 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.
  • Nitschke U; Jahnstraße 6, 85088 Vohburg a.d. Donau, Germany.
  • Gentili FG; Department of Forest Biomaterials and Technology, Swedish University of Agricultural Sciences, 901 83 Umeå, Sweden. Electronic address: Francesco.Gentili@slu.se.
Food Chem ; 341(Pt 1): 127999, 2021 Mar 30.
Article in En | MEDLINE | ID: mdl-33099268
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.
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Full text: 1 Collection: 01-internacional Database: MEDLINE Main subject: Seaweed / Ulva / Nutritive Value Type of study: Etiology_studies / Risk_factors_studies Limits: Humans Language: En Journal: Food Chem Year: 2021 Document type: Article Country of publication: United kingdom

Full text: 1 Collection: 01-internacional Database: MEDLINE Main subject: Seaweed / Ulva / Nutritive Value Type of study: Etiology_studies / Risk_factors_studies Limits: Humans Language: En Journal: Food Chem Year: 2021 Document type: Article Country of publication: United kingdom