Abstract
Background: The Mexican brown seaweed Macrocystis pyrifera is currently unexploited. While this seaweed harvested in other regions has been characterized, changes in the composition can be observed, making it relevant to have a better understanding of the Mexican variety.
Objective: The objective of this study was to perform a characterization of the Mexican seaweed M. pyrifera in terms of phenolic and carotenoid profiles, mineral content, antioxidant activity, and chemical composition.
Methods: Chemical composition, mineral content, total phenolic content (TPC), and antioxidant activity (ORAC) were measured. Also, the phenolic compounds and carotenoids were quantified using an HPLC coupled with a triple quadrupole mass spectrometer detector.
Results: Carbohydrates (48.81 ± 0.05%) were the most abundant macronutrient, while lipids represented only 0.23 ± 0.01 % of the total. From the analyzed minerals (Na, Ca, P, K, and Mg), K was the most abundant with 15,545.23 ± 23.72 mg/100 g. To quantify the phenolic compounds, TPC, and ORAC, two extracts were used (water, and methanol: water (90:10 v/v)), for the carotenoid profile only the latter was used. The most abundant phenolic compound was phloroglucinol (4.45 ± 0.21 μg/g). Ten carotenoids were identified, fucoxanthin the most abundant (1,124.93 ± 3.4 μg/g). Finally, while there was no significant difference (p > 0.05) in the TPC, with values ranging between 16.07 and 17.01 mg GAE/ g, the methanol: water (90:10 (v/v)) extract presented a significantly higher (p < 0.05) antioxidant activity.
Conclusion: The characterization of this seaweed can help to determine its potential for several applications.
Graphical Abstract
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