Ecology and biochemical composition of a newly reported non-indigenous red alga, Grateloupia gibbesii, in the Mediterranean Sea, with reference to edible red seaweeds
Introduction
Like all plants, seaweeds produce primary metabolites, which are essential to their growth, survival, and proliferation (Salehi et al., 2019). These compounds are mainly lipids, proteins, and carbohydrates. In addition, seaweeds accumulate minerals that are essential to their life and contribute to their nutritional and pharmacological value. Marine algae are an excellent source of bioactive compounds, including high-quality proteins with essential amino acids, vitamins, dietary fibers, fatty acids, and phenolic compounds. Most of these compounds are suitable as natural antioxidants, which are essential to human health and the food industry since in most countries there are limitations in using synthetic supplements and antioxidant compounds due to their side effects (Pandey and Rizvi, 2009).
The compounds produced by seaweeds differ in terms of chemical structure and quantities depending on the taxonomic position of seaweeds and the geographical and environmental distributions of the same species. Therefore, seaweeds have improved pharmaceutical and food industry products with diverse novel compounds (Gamal, 2011). In addition, seaweeds are consumed directly as food all over the world. At least 221 species of seaweeds (32 Chlorophyta, 64 Phaeophyta, and 125 Rhodophyta) have been used in food industry and 101 species for phycocolloid production (Zemke-White and Ohno, 1999).
Determination of the biochemical composition of seaweeds is the first step in assessing their nutritional value (Darcy-Vrillon, 1993). In view of the recent increasing demand for seaweed products, both as food and as an ingredient, the aim of this research was mainly to determine the total phenolic content, antioxidants activity, ash, crude protein, total lipids, carbohydrates, minerals, and physicochemical properties of the foliose red alga, Grateloupia gibbesii Harvey, which was recently reported as an introduced seaweed in the Mediterranean Sea by Rodríguez-Prieto et al. (2021). The nutritional value of G. gibbesii has never been reported, therefore, the evaluation of its chemical content is an essential step to determine the feasibility of its cultivation for exploiting this species as a sea vegetable or ingredient. Moreover, the assessment of trace elements and heavy metals content was of special importance to determine its potential health risk.
Section snippets
Seaweed sampling
Grateloupia gibbesii specimens were collected from the Eastern Harbor, Alexandria, Egypt (31°12’ 18.90 N 29°53’ 7.35 E) in May 2019. The samples were transported to the laboratory in an icebox. Epiphytes and sediment particles were removed by washing thoroughly using tap water and distilled water. A portion of the fresh samples was dried in the shade for 5 days at a constant temperature of 25 °C. The dried seaweed was powdered using a mechanical blender and stored in a freezer (−20 °C) for later
Results and discussion
Water quality of G. gibbesii habitat in Alexandria.
Grateloupia gibbesii, originally described from South Carolina, and potentially distributed in the western Atlantic Ocean was reported for the first time in the Mediterranean Coast of Egypt (Rodríguez-Prieto et al., 2021). The distribution of G. gibbesii has been observed for three years (2018, 2019, and 2020) along the Mediterranean coast of Egypt from Port-Said to Matrouh, during these years it was observed only in Alexandria. It exists in
CRediT authorship contribution statement
Soha Shabaka: Conceptualization, Resources, Investigation, Writing - original draft. Madelyn Moawad: Resources, Methodology, Revising, Investigation.
Declaration of Competing Interest
The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper.
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