Sub-Antarctic macroalgae: opportunities for gastronomic tourism and local fisheries in the Region of Magallanes and Chilean Antarctic Territory

• Published in: Journal of applied phycology 2014-04, Vol.26 (2), p.973-978
• Main Authors: Astorga-España, Mª. S, Mansilla, Andrés
• Format: Article
• Language: English
• Subjects: Algae; Biomedical and Life Sciences; Callophyllis; carbohydrate content; Carbohydrates; Columbina; copper; Culinary tourism; Durvillaea antarctica; Ecology; edible seaweed; eicosapentaenoic acid; fatty acid composition; fisheries; Freshwater & Marine Ecology; iron; Life Sciences; Lipids; macroalgae; Macrocystis pyrifera; Marine; myristic acid; Nutritive value; oleic acid; Plant Physiology; Plant Sciences; Polyunsaturated fatty acids; potassium; proteins; soluble fiber; tourism; Vitamins
• ISSN: 0921-8971; 1573-5176
• DOI: 10.1007/s10811-013-0141-1

In order to promote the use of sub-Antarctic macroalgae as food, four species of marine macroalgae: Macrocystis pyrifera, Durvillaea antarctica, Pyropia columbina, and Callophyllis variegata were studied for their nutritional value. They were collected monthly between October and December 2012 throughout the Strait of Magallanes, sub-Antarctic Chile. The chemical composition, including carbohydrates, proteins, lipids, and vitamins A and C, and the macronutrient, mineral, and fatty acid content were examined. Ash (15.1–34.1 %) and soluble fiber (26.5 to 40.3 %) were the most abundant in these species. Presence of protein was moderate (8.2–25.0 %), with red alga (C. variegata) having the highest value on dry weight (dw). All algal species had lipid contents of less than 5 % dw. Maximum carbohydrate content was observed in P. columbina (9.5 % dw). Potassium was the most abundant essential element found in M. pyrifera (8.51 % dw), while P. columbina was found to be richest in iron (305.5 ± 5.5 μg g⁻¹ dw) and C. variegata showed the highest contents of Cu (17.4 ± 0.7 μg g⁻¹ dw). The most abundant saturated fatty acids were palmitic (C16:0) and myristic acid (C14:0), with values ranging from 4.33 to 9.22 %. The most abundant monounsaturated fatty acid was oleic acid (C18:1ω9). The highest levels of polyunsaturated fatty acid were observed for arachidonic (20:4ω6) and eicosapentaenoic acid (C20:5ω3) or EPA.