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Int J Food Sci Nutr. 2008 Nov-Dec;59(7-8):566-72.

Biochemical composition of some red and brown macro algae from the Northeastern Mediterranean Sea.

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  • 1Department of Basic Sciences, Faculty of Fisheries, University of Cukurova, Adana, Turkey.


Proximate analysis and the fatty acid profile of brown algae (Stypopodium schimperii) and red algae (Spyridia filamentosa, Acanthophora nayadiformis and Halymenia floresii) were investigated. The highest protein content was obtained from H. floresii (3.05% on a dry weight basis) whereas the lowest protein content was obtained from S. schimperii (1.12% dry weight). The lipid content of macro algae ranged from 1.10% for S. filamentosa to 11.53% dry weight for S. schimperii. The ash content of all algae species were found to be high (17.98-27.15%) on a dry weight basis. The fatty acid compositions of macro algae species were in the range 29.92-68.93% saturated, 17.88-39.23% monounsaturated and 6.0-17.57% polyunsaturated acids. Among them, those occurring in the highest proportions were palmitic acid (C16:0, 28.36-64.67%), myristoleic acid (C14:1, 5.54-6.7%), palmitoleic acid (C16:1, 3.33-19.51%), oleic acid (C18:1n9 cis, 6.62-13.92%), linoleic acid (C18:2n6, 1.03-4.65%), arachidonic acid (C20:4n6, 1.2-6.9%), and cis-5,8,11,14,17-eicosapentaenoic acid (C20:5n3, 1.07-9.89%). According to results obtained from this study, these macro algae species can be regarded as a potential source for food or the neutraceutical industry.

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