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J Sci Food Agric. 2012 Sep;92(12):2500-6. doi: 10.1002/jsfa.5659. Epub 2012 Mar 29.

Chemical compositions of the marine algae Gracilaria salicornia (Rhodophyta) and Ulva lactuca (Chlorophyta) as a potential food source.

Author information

1
Department of Fisheries, Tarbiat Modares University, Noor, Mazandaran, Iran. Mtabarsa@yahoo.com

Abstract

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.

PMID:
22467477
DOI:
10.1002/jsfa.5659
[Indexed for MEDLINE]

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