Study of the Seasonal Variations of the Fatty Acid Profiles of Selected Macroalgae | JoVE Visualize

Study of the Seasonal Variations of the Fatty Acid Profiles of Selected Macroalgae

Tatiana Pereira¹, André Horta^1,2,3, Sónia Barroso¹

¹MARE-Marine and Environmental Sciences Centre, Polytechnic of Leiria, Cetemares, 2520-620 Peniche, Portugal.

Molecules (Basel, Switzerland)|October 13, 2021

View abstract on PubMed

Summary

Macroalgae are a promising source of polyunsaturated fatty acids (PUFA) to replace saturated fats (SFA). Seasonal variations impact fatty acid (FA) production in species like Fucus spiralis and Bifurcaria bifurcata, offering insights for cultivation.

Area of Science:

Marine Biology
Nutritional Science
Food Chemistry

Background:

Growing demand for healthier processed foods necessitates alternatives to saturated fats (SFA).
Polyunsaturated fatty acids (PUFA) offer health benefits, driving the search for novel sources.
Macroalgae are recognized as a sustainable and nutrient-rich food source.

Purpose of the Study:

To analyze the fatty acid (FA) profiles of four macroalgae species: Fucus spiralis, Bifurcaria bifurcata, Ulva lactuca, and Saccorhiza polyschides.
To investigate the seasonal variations in FA production within these macroalgae.
To assess the potential of macroalgae as a source of beneficial FAs, including omega-3 and omega-6.

Main Methods:

Direct transesterification was employed to determine the FA composition of macroalgae.
Samples were collected and analyzed across different seasons to capture temporal changes.
Fatty acid content, PUFA/SFA ratios, and omega-6/omega-3 ratios were quantified.

Main Results:

Fucus spiralis exhibited the highest overall FA content.
Bifurcaria bifurcata showed higher PUFA levels, while Ulva lactuca and Saccorhiza polyschides had higher SFA.
Seasonal patterns influenced FA production, with spring/summer favoring F. spiralis and B. bifurcata, and winter favoring U. lactuca.

Conclusions:

Macroalgae species possess distinct FA profiles and are influenced by seasonal changes.
Understanding seasonal FA variations is crucial for optimizing macroalgae cultivation for specific fatty acids like ALA, EPA, and DHA.
Macroalgae represent a viable natural source for producing essential fatty acids, supporting healthier food product development.