Variation in the Biochemical Composition of the Edible Seaweed Grateloupia turuturu Yamada Harvested from Two Sampling Sites on the Brittany Coast (France): The Influence of Storage Method on the Extraction of the Seaweed Pigment R-Phycoerythrin

Table 1

Grateloupia turuturu: morphological aspects and biochemical composition of site A and B samples.

Site	A	B
Appearance of thalli	Thick, low viscosity, brown-greenish	Thin, high viscosity, brown-red
Thickness of thalli (𝜇m)	239 ± 41^a	136 ± 17^b
% cortex	46 ± 8^a	48 ± 9^a
% medulla	54 ± 8^a	52 ± 9^a
Total protein (mg·g^−1 dw)	161.58 ± 5.66^a	217.75 ± 19.72^b
Water-soluble protein (mg·g^−1 dw)	7.19 ± 0.74^a	19.15 ± 0.47^b
R-PE (mg·g^−1 dw)	1.16 ± 0.33^a	4.39 ± 0.15^b
Lipid (mg·g^−1 dw)	28.07 ± 5.12^a	54.35 ± 2.05^b
Carbohydrates (mg·g^−1 dw)	16.05 ± 0.82^a	41.57 ± 0.66^b
Dry weight (mg·g^−1 dw)	127.68 ± 7.31^a	64.61 ± 11.06^b
Ash (mg·g^−1 dw)	144.42 ± 1.75^a	155.86 ± 2.58^b

Data are expressed as the mean ± SD (𝑛=3). Significant differences at 𝑃<0.05 are indicated by different letters (a-b).