Fatty acid composition of several wild microalgae and cyanobacteria, with a focus on eicosapentaenoic, docosahexaenoic and alpha-linolenic acids for eventual dietary uses

• Type: Article in International Scientific Journal
• Date: 2011

Authors

Catarina Guedes, AC (Author) Other; Amaro, HM (Author) Other; Barbosa, CR (Author) Other; Pereira, RD (Author) Other; F. Xavier Malcata (Author) Other

Journal

Title: Food Research International

Vol. 44 No. 1

Pages: 2721-2729

ISSN: 0963-9969

Publisher: Elsevier

Indexing

ISI Web of Knowledge - 44 Citations

Scopus - 73 Citations

Other information

Authenticus ID: P-002-K1T

DOI: 10.1016/j.foodres.2011.05.020

Abstract (EN): A total of 13 species of microalgae and 14 strains of cyanobacteria, collected directly in the Portuguese coast and lagoons, were characterized for their fatty acid contents, focusing on two with a market potential - i.e. eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA); and another already with alternative (yet somehow more expensive) natural sources - i.e. alpha-linolenic (ALA) acid. The purpose of this work was their eventual inclusion as additives in food or feed. ALA was the most abundant PUFA in Nannochloropsis sp. (0.616 +/- 0.081 mg(FA).L(culture)(-1).d(-1)), and EPA in Phaeodactylum tricornutum (0.148 +/- 0.013 mg(FA).L(culture)(-1).d(-1)); Pavlova lutheri was particularly rich in EPA (0.290 +/- 0.005 mg(FA).L(culture)(-1).d(-1)) and DHA (0.140 +/- 0.037 mg(FA).L(culture)(-1).d(-1)). Despite several previous reports on similar topics and encompassing some of our microalgal species, the wild nature of our strains accounts for the novelty of this work - in addition to the characterization of a few wild cyanobacteria. Eustigmatophyceae class was the best producer of ALA, while Prymnesiophyceae was the best for EPA and ALA. Nodularia harveyana exhibited the highest ALA level (0.611 +/- 0.022 mg(FA).L(culture)(-1).d(-1)) and Gloeothece sp. was highest in EPA (0.030 +/- 0.004 mg(FA).L(culture)(-1).d(-1)).

Language: English

Type (Professor's evaluation): Scientific

No. of pages: 9