Fatty acids, total lipid, protein and ash contents of processed edible seaweeds

The total lipid, protein, ash and individual fatty acid contents of edible seaweeds that had been canned (Saccorhiza polyschides and Himanthalia elongata) or dried (H. elongata, Laminaria ochroleuca, Undaria pinnatifida, Palmaria sp. and Porphyra sp.) were determined (fatty acids by gas chromatography). Total lipid content ranged from 0.70±0.09 to 1.80±0.14 g/(100 g dry weight). The four most abundant fatty acids were C16:0, C18:1ω9, C20:4ω6 and C20:5ω3. Unsaturated fatty acids predominated in all the brown seaweeds studied, and saturated fatty acids in the red seaweeds, but both groups are balanced sources of ω3 and ω6 acids. Ash content ranged from 19.07±0.61 to 34.00±0.11 g/(100 g dry weight), and protein content from 5.46±0.16 to 24.11±1.03 g/(100 g dry weight). These protein, ash and ω3 and ω6 fatty acid contents show that processing (canning or drying) leaves these seaweeds with substantial nutritional value.

[1]  P. Cheung,et al.  Nutritional evaluation of some subtropical red and green seaweeds: Part I — proximate composition, amino acid profiles and some physico-chemical properties , 2000 .

[2]  I. Kulikova,et al.  Lipids of Different Parts of the Lamina of Laminaria japonica Aresch. , 2000 .

[3]  P. Rupérez,et al.  Mineral content of edible marine seaweeds , 2002 .

[4]  M. H. Norziah,et al.  Nutritional composition of edible seaweed Gracilaria changgi , 2000 .

[5]  B. Darcy-Vrillon.  Nutritional aspects of the developing use of marine macroalgae for the human food industry , 1993 .

[6]  V. Mishra,et al.  Lipids of the Red Alga, Palmaria palmata , 1993 .

[7]  P. Nichols,et al.  Seasonal Lipid Composition in Macroalgae of the Northeastern Pacific Ocean , 2002 .

[8]  Joël Fleurence,et al.  Seaweed proteins: biochemical, nutritional aspects and potential uses , 1999 .

[9]  S. Kaehler,et al.  Summer and Winter Comparisons in the Nutritional Value of Marine Macroalgae from Hong Kong , 1996 .

[10]  Mustafa Shameel.  Phycochemical Studies on Fatty Acids from Certain Seaweeds , 1990 .

[11]  F. Ulberth,et al.  Determination of the Fatty Acid Profile of Fish by a One‐Step Extraction/Methylation Method , 1995 .

[12]  S. Banaimoon.  Fatty Acids in Marine Macroalgae from Southern Yemen (Hadramout) Including Occurrence of Eicosatetraenoic (20 : 4) and Eicosapentaenoic (20 : 5) Acids , 1992 .

[13]  W. Horwitz.  Official Methods of Analysis , 1980 .

[14]  H. Hirata,et al.  Fatty Acid Composition of Ulva pertusa Kjellman (Chlorophyta) and Gracilaria incurvata Okamura (Rhodophyta) in Japanese Coastal Waters , 1993 .

[15]  C. Dawes,et al.  Exposure of Gracilaria to Various Environmental Conditions. II. The Effect on Fatty Acid Composition , 1993 .

[16]  D. Robledo,et al.  Chemical and Mineral Composition of Six Potentially Edible Seaweed Species of Yucatán , 1997 .

[17]  A. Derrien,et al.  Vitamin, Free Amino Acid and Fatty Acid Compositions of Some Marine Planktonic Microalgae Used in Aquaculture , 1993 .

[18]  M. Erickson.  Lipid extraction from channel catfish muscle: comparison of solvent systems , 1993 .

[19]  A. Derrien,et al.  The Fatty Acid Composition of Five Species of Macroalgae , 1997 .

[20]  R. Ravichandran.  Carotenoid composition, distribution and degradation to flavour volatiles during black tea manufacture and the effect of carotenoid supplementation on tea quality and aroma , 2002 .

[21]  D. Sánchez‐Machado,et al.  High-performance liquid chromatographic determination of a-tocopherol in macroalgae , 2002 .

[22]  S. Khotimchenko.  Fatty Acid Composition of Green Algae of the Genus Caulerpa , 1995 .

[23]  S. Khotimchenko,et al.  Fatty Acids of Marine Algae from the Pacific Coast of North California , 2002 .

[24]  J. Lozano,et al.  Gas chromatographic determination of the fatty-acid content of heat-treated green beans , 2000 .

[25]  D. S. Bhakuni,et al.  Bioactivity of Marine Organisms. VI. Antiviral Evaluation of Marine Algal Extracts from the Indian Coast , 1992 .

[26]  P. Cheung,et al.  Comparative Studies on the Effect of Three Drying Methods on the Nutritional Composition of Seaweed Sargassum hemiphyllum (Turn.) C. Ag. , 1997 .