Variations de la composition chimique de l'algue bruneHimanthalia elongata(L.) Gray durant le printemps

Summary The brown alga Himanthalia elongata (L.) Gray, commonly known as the sea bean, is beginning to be used as human food in Europe. Large quantities are also exported from Europe to Japan where this Pheophyceae is particularly appreciated. The purpose of this work was to determine the food value of this species by studying the variations in its main chemical constituents during the harvesting period (March or June) with respect to different parts of the thallus. We considered variations in nitrogen and protein content, the presence of the main amino acids, the percentage of alginic acid and lipids and the concentrations of mineral salts, soluble and insoluble fibers and fat- and water—soluble vitamins. Except for alginic acid and fibers, the fertile parts of the plant were richer than the sterile parts. This alga has greater food value at the beginning than at the end of spring, and lipid concentrations are higher than those of other food algae.