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Chemical compositions of the marine algae Gracilaria salicornia (Rhodophyta) and Ulva lactuca (Chlorophyta) as a potential food source
Author(s) -
Tabarsa Mehdi,
Rezaei Masoud,
Ramezanpour Zohreh,
Waaland Joseph Robert
Publication year - 2012
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.5659
Subject(s) - ulva lactuca , chlorophyta , lactuca , botany , algae , gracilaria , halophyte , biology , dry weight , food science , salinity , ecology
BACKGROUND: The nutritional compositions of two edible red ( Gracilaria salicornia ) and green ( Ulva lactuca ) seaweeds were determined to evaluate their possible uses as potential food ingredients. RESULTS: In general, these species contained limited amounts of lipids ranging between 0.99 and 2.00 g 100 g −1 dry weight) and considerably high amount of minerals, especially in G. salicornia (38.91 g 100 g −1 d.w.). The crude protein values varied between 9.58 and 10.69 g 100 g −1 d.w. Amounts for total amino acids were 889.78 ± 22.64 mg g −1 protein d.w. in G. salicornia and 543.3 ± 15.14 mg g −1 protein d.w. in U. lactuca . The most abundant fatty acids were C12:0, C16:0, C20:4 ω6 and C22:5 ω3, in addition to C18:1 in G. salicornia . Both seaweed species were balanced sources of ω3 and ω6 fatty acids with a ratio of ω6/ω3 that varied between 1.2 and 1.17. Between the seaweeds investigated, high levels of K (2414.02‐11 380.06 mg 100 g −1 d.w.) were observed and the amounts of Ca, Na and Fe were higher than those reported for land plants. CONCLUSIONS: Thus, G. salicornia and U. lactuca may be utilised as value‐added products for human nutrition purposes. Copyright © 2012 Society of Chemical Industry