Evaluation of physicochemical properties, proximate and nutritional composition of Gracilaria edulis collected from Palk Bay

Sakthivel, Ravi; Devi, Kasi Pandima

doi:10.1016/j.foodchem.2014.10.142

Cited by 68 publications

(94 citation statements)

References 24 publications

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“…lactuca showed highest carbohydrate content (43.19±1.75%), which differed significantly (p<0.05) from carbohydrate content of Sargassum sp. Sakthivel and Devi (2015) reported total carbohydrate content of G. edulis to be 10.16±1.8%, which is considerably lower than the total carbohydrate content of G. edulis recorded in this study. Wong and Cheung (2000) reported carbohydrate content of the red algae Hypnea japonica, H. charoides and U. lactuca as 4.28±1.52%, 7.02±4.06% and 14.6±4.94%, respectively, which were all lower than the carbohydrate content of seaweeds recorded in the present study.…”

Section: Proximate Composition and Total Dietary Fibre (Tdf)contrasting

confidence: 90%

“…In general, seaweeds are low in lipid content ranging from 1 to 3% (Mabeau and Fleurence, 1993). The lipid content previously reported for G. edulis was 0.83±0.1% (Sakthivel and Devi, 2015) and in G. acerosa, a related species, was 2.8±0.01% (Syad et al, 2013), which were higher than recorded in the present study for G. edulis. Lipid content of Sargassum sp.…”

Section: Proximate Composition and Total Dietary Fibre (Tdf)contrasting

confidence: 80%

“…Protein content of seaweeds ranged from 13.84±3.55 to 18.21±0.00% on DWB. The highest protein content was found in brown However, higher protein content of seaweeds was observed in present study as compared to previous reports (Wong and Cheung, 2000;Syad et al, 2013;Sakthivel and Devi, 2015) of 0.668±0.10% in G. edulis, 0.061±0.01% in Gracilaria acerosa; 0.15±0.02% in S. wightii and 7.06±0.06% in U. lactuca.…”

Section: Proximate Composition and Total Dietary Fibre (Tdf)contrasting

confidence: 73%

See 2 more Smart Citations

Nutritional profiling of the edible seaweeds Gracilaria edulis, Ulva lactuca and Sargassum sp.

Debbarama

Rao

Murthy³

et al. 2016

Indian J. Fish.

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In the present study, nutritional composition of the edible seaweeds, Gracilaria edulis (red seaweed), Ulva lactuca (green seaweed) and Sargassum sp. (brown seaweed) were evaluated. ). Palmitic acid (C16:0), oleic acid (C18:1) and linoleic acid (C18:2, ω-6) were the most abundant saturated fatty acid (SFA), monounsaturated fatty acid (MUFA) and polyunsaturated fatty acid (PUFA), respectively. Fatty acid profile also revealed that small quantity of docosahexaenoic acid (DHA) (C22:6, ω-3) ranging from 0.064 to 0.494% was present in all the three seaweed species but eicosapentaenoic acid (EPA) (C20:5, ω-3) was present only in Sargassum sp. at a concentration of 0.583%. G. edulis had higher vitamin D2 (2.590 mg 100 g -1 ), vitamin E (1.017 mg 100 g -1 ) and vitamin K1 (0.714 mg 100 g -1 ) than Sargassum sp. and U. lactuca. The results clearly indicates that these three seaweeds can be considered as a good source of dietary fibre, protein, minerals and vitamins and can be used for fortifying foods or as components of functional foods.

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Section: Proximate Composition and Total Dietary Fibre (Tdf)contrasting

confidence: 90%

Section: Proximate Composition and Total Dietary Fibre (Tdf)contrasting

confidence: 80%

Section: Proximate Composition and Total Dietary Fibre (Tdf)contrasting

confidence: 73%

See 1 more Smart Citation

Nutritional profiling of the edible seaweeds Gracilaria edulis, Ulva lactuca and Sargassum sp.

Debbarama

Rao

Murthy³

et al. 2016

Indian J. Fish.

View full text Add to dashboard Cite

show abstract

“…Also, chlorophyll can act as a powerful antioxidant and reducers of free radicals, prevents the destruction of lymphocytes [3] against carcinogens and protects the body from the lipid peroxidation of low density lipoprotein [9]. Although there is the chlorophyll a in all algae groups, in the present study it was observed that the amount of chlorophyll a in different species depends on the type of solvent to extract them.…”

Section: Discussionmentioning

confidence: 46%

Compare the Chlorophyll Amount in Three Brown Algae Species of the Persian Gulf by Using Three Solvents and Applying Two Formulas

Etemadian¹

2017

IJBBMB

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Abstract:Chlorophyll is the green pigment in plants that helps to absorb sunlight and converts it into energy. It is believed that it is beneficial for the human body. Therefore in this study, the chlorophyll amount in three brown algae species (Sirophysalis trinodis, Polycladia myrica and Colpomenia sinuosa) of the Persian Gulf by using three solvents and applying two formulas was compared. Acetone, diethyl ether and methanol were used as solvents. Results showed that the chlorophyll amount in different species dependent on solvent type and cell wall structure of algae. The highest chlorophyll a and x+c contents were observed in S. trinodis species. Also, the highest content of chlorophyll c 1 +c 2 was showed in C. sinuosa by the extraction with diethyl ether solvent. In both formulas was no significant difference between the same solvents in the amount of chlorophyll a. In general, the aim of this study due to the diversity and dispersion of algae and also their potential use in the food industry, cosmetics and pharmaceutical goods was to choose a suitable solvent for better extraction of chlorophyll as an active ingredient. Hence, in this study, the acetone was a better solvent.

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“…La línea que se transportó sin preservador se lavó con agua destilada para retirar los restos de sustratos, partículas, algas epífitas y macroinvertebrados (Sakthivel y Devi, 2015). Para el análisis cromático se utilizó el talo algal fresco (Hegazi et al, 1998), mientras que para los análisis bromatológicos las muestras se desecaron a 28 °C (Sakthivel y Devi, 2015), para retirar humedad, consecutivamente se molió el talo en un mortero para la obtención de un polvo fino utilizado en el análisis.…”

Section: Análisis Químicounclassified

Variación interespecífica de la composición bioquímica y bromatologica en macroalgas del Pacifico oriental tropical Michoacán, México.

Arroyo-Sesento

Hernández-Morales

2017

Sust. Agric. Food Env. Res.

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Seaweeds constitute an energetic and structural source that provides a high number of beneficial compounds for the development of productive activities. Its use has been developed mainly in Asian cultures and South America. In Mexico, it is a little explored and unused resource except for the peninsula of Baja California, the Gulf of Mexico and the Caribbean. In the Eastern Pacific Tropical Michoacan, only one study on bioactive compounds of this group is available. The present research contributes to the knowledge of the structural composition of the group by carrying out a bromatological and biochemical analysis of eleven species of macroalgae from the Michoacan coast, to delimit their bromatological and chromatic variation. The results show that there is a marked bromatological and chromatic fluctuation between species, which is the result of different physicochemical, environmental and physio-geographical factors and in some cases attributed to interspecific genetic expressions. It is concluded that Ulva lactuca, Grateloupia versicolor and Gracilaria pachydermatica present bromatological and chromatic characteristics that allow the detonation of industrial and food activities in the state of Michoacán.Keywords: seaweeds, bromatology, biochemical, fluctuation, Eastern Pacific Michoacan RESUMEN Las macroalgas constituyen una fuente energética y estructural que proporciona un alto número de compuestos benéficos para el desarrollo de actividades productivas. Su aprovechamiento se ha desarrollado Sustainability, Agri, Food and Environmental Research, 5(2), 2017: 12-35 ISSN: 0719-3726 13 principalmente en culturas asiáticas y Sudamérica. En México es un recurso poco explorado e inutilizado con excepción de la península de Baja California, el Golfo de México y el Caribe. En el Pacífico Oriental Tropical Michoacano solo se cuenta con un estudio sobre compuestos bioactivos de dicho grupo. La presente investigación contribuye al conocimiento de la composición estructural del grupo efectuando un análisis bromatológico y bioquímico de once especies de macroalgas de la costa michoacana, para delimitar su variación bromatológica y cromática. Los resultados muestran que existe una marcada fluctuación bromatológica y cromática entre especies, la cual es resultado de diferentes factores fisicoquímicos, ambientales y fisio-geográficos y en algunos casos atribuidos a expresiones genéticas interespecíficas. Se concluye que Ulva lactuca, Grateloupia versicolor y Gracilaria pachydermatica presentan características bromatológicas y cromáticas que permiten detonar actividades industriales y alimentarias a futuro en el estado de Michoacán.Palabras clave: macroalgas, bromatología, bioquímica, fluctuación, Pacífico Oriental Michoacano. INTRODUCCIÓNEl uso y aprovechamiento de las algas marinas, es una actividad recurrente en diversas culturas, particularmente asiáticas e indoasiáticas (Japón, China e India), concretamente en la industria alimentaria.Ésta práctica se ha extendido con el paso de los siglos a países europeos ...

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Evaluation of physicochemical properties, proximate and nutritional composition of Gracilaria edulis collected from Palk Bay

Cited by 68 publications

References 24 publications

Nutritional profiling of the edible seaweeds Gracilaria edulis, Ulva lactuca and Sargassum sp.

Nutritional profiling of the edible seaweeds Gracilaria edulis, Ulva lactuca and Sargassum sp.

Compare the Chlorophyll Amount in Three Brown Algae Species of the Persian Gulf by Using Three Solvents and Applying Two Formulas

Variación interespecífica de la composición bioquímica y bromatologica en macroalgas del Pacifico oriental tropical Michoacán, México.

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