Chemical Characterization of Brown and Red Seaweed from Southern Peru, a Sustainable Source of Bioactive and Nutraceutical Compounds

The southern coast of Peru presents a wide diversity seaweed, which could be used as new sustainable source nutritional and bioactive compounds. For the first time, we chemically characterized two species brown (Macrocystis pyrifera) red (Chondracanthus chamissoi) Peruvian seaweed. Both contained significant amounts proteins (5–12%), lipids (0.16–0.74%), carbohydrates (43.29–62.65%) minerals (1300–1800 mg kg?1 dw: dry weight). However, profiles amino acids, fatty acids were highly dependent on type. C. chamissoi had higher content essential than M. pyrifera (170% 45%, respectively), while presence polyunsaturated (? 6) well tocopherols was in (15.77 g 100 g?1 2.37 ?g g?1, respectively). Additionally, both presented concentrations total polyphenols (39–59 GAE g?1) high antioxidant capacity (67–98 µM TE g?1). Although seem to excellent raw materials for food nutraceutical industry, toxic heavy metals (cadmium: Cd nickel: Ni) affect safety their direct use. Therefore, separation strategies that allow selective recovery nutrients compounds from seaweed are required.