TY - JOUR
T1 - Spatial and seasonal effects on physicochemical properties of native agar from Gracilaria parvispora (Rhodophyta) in the Tropical Mexican Pacific (Oaxaca-Chiapas)
AU - de Jesus Trejo-Mendez, Maria
AU - Hernandez-Carmona, Gustavo
AU - Arvizu-Higuera, Dora Luz
AU - Rosas-Alquicira, Edgar Francisco
AU - Montoya-Marquez, Jose Alberto
AU - Rodriguez-Montesinos, Yoloxochitl Elizabeth
AU - Munoz-Ochoa, Mauricio
N1 - Publisher Copyright:
© 2021 Universidad Autonoma Metropolitana. All rights reserved.
PY - 2021
Y1 - 2021
N2 - Background: Gracilaria parvispora is an invasive red seaweed located in coastal lagoons along the Tropical Mexican Pacific. Gracilaria species are the main source of agar around the world. Goals: Spatial and seasonal trends of the properties of native agar from the invasive seaweed G. parvispora were determined in three localities in the states of Oaxaca and Chiapas belonging to coastal lagoons along the Tropical Mexican Pacific: Ballenato, Paredon, and San Vicente. Methods: Native agar was obtained from dry samples of seaweed and the agar yield, gel strength, melting and gelling temperatures, hysteresis, and sulfate and 3,6-anhydrogalactose content were determined for each sample. Moreover, the polysaccharide structures and the location of sulfate groups in agar samples were identified. Results: The phycocolloid is a polysaccharide agar type. The agar yield was significantly different between seasons and localities, with the highest values during the dry season (19.9 ± 0.004 %) at Paredon (20.6 ± 0.01 %). Gel strength, melting temperature and gel hysteresis showed significant spatial differences; the highest values were obtained in Ballenato (367.3 ± 14.2 g cm-2, 80.2 ± 1.4 °C, 44.3 ± 2.2 °C, respectively); gelling temperature did not show significant differences between localities or seasons. Chemical properties were significantly different between seasons: 3,6-anhydrogalactose content was higher during the dry season (36.2 ± 0.2 %), and sulfate content was higher during the rainy season (12.69 ± 0.21 %). Salinity was significantly different between seasons, and the highest was obtained during the dry season (38.7 ± 0.1). Surface water temperature varied between localities, and the highest mean value was recorded at Paredon (32.5 ± 0.2 °C). Conclusions: The chemical properties of the G. parvispora native agar were lower than the standards for food and industrial use.
AB - Background: Gracilaria parvispora is an invasive red seaweed located in coastal lagoons along the Tropical Mexican Pacific. Gracilaria species are the main source of agar around the world. Goals: Spatial and seasonal trends of the properties of native agar from the invasive seaweed G. parvispora were determined in three localities in the states of Oaxaca and Chiapas belonging to coastal lagoons along the Tropical Mexican Pacific: Ballenato, Paredon, and San Vicente. Methods: Native agar was obtained from dry samples of seaweed and the agar yield, gel strength, melting and gelling temperatures, hysteresis, and sulfate and 3,6-anhydrogalactose content were determined for each sample. Moreover, the polysaccharide structures and the location of sulfate groups in agar samples were identified. Results: The phycocolloid is a polysaccharide agar type. The agar yield was significantly different between seasons and localities, with the highest values during the dry season (19.9 ± 0.004 %) at Paredon (20.6 ± 0.01 %). Gel strength, melting temperature and gel hysteresis showed significant spatial differences; the highest values were obtained in Ballenato (367.3 ± 14.2 g cm-2, 80.2 ± 1.4 °C, 44.3 ± 2.2 °C, respectively); gelling temperature did not show significant differences between localities or seasons. Chemical properties were significantly different between seasons: 3,6-anhydrogalactose content was higher during the dry season (36.2 ± 0.2 %), and sulfate content was higher during the rainy season (12.69 ± 0.21 %). Salinity was significantly different between seasons, and the highest was obtained during the dry season (38.7 ± 0.1). Surface water temperature varied between localities, and the highest mean value was recorded at Paredon (32.5 ± 0.2 °C). Conclusions: The chemical properties of the G. parvispora native agar were lower than the standards for food and industrial use.
KW - 3,6-Anhydrogalactose
KW - FTIR-ATR spectroscopy
KW - coastal lagoons
KW - seasonal variation
KW - sulfate content
UR - http://www.scopus.com/inward/record.url?scp=85127078907&partnerID=8YFLogxK
U2 - 10.24275/uam/izt/dcbs/hidro/2021v31n2/Trejo
DO - 10.24275/uam/izt/dcbs/hidro/2021v31n2/Trejo
M3 - Artículo
AN - SCOPUS:85127078907
SN - 0188-8897
VL - 31
SP - 125
EP - 135
JO - Hidrobiologica
JF - Hidrobiologica
IS - 2
ER -