Mineral composition of edible seaweed Porphyra vietnamensis

Rao, P. Vivekananda; Mantri, Vaibhav A.; Ganesan, K.

doi:10.1016/j.foodchem.2006.05.009

Cited by 100 publications

(34 citation statements)

References 11 publications

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“…The Zinc content of Eucheuma denticulatum was slightly higher than (0.545%) in Eucheuma isiforme obtained by Robledo & Freile Pelegrin, (1997) and lower than (6.63%) in Eucheuma spp reported by Krishnaiah et al, (2008). The variation in mineral composition could be attributed to the difference in geographical location (Rao et al, 2007), and also difference in species. For instance, seaweeds bioaccumulate a lot of minerals and are a good source of Magnesium, Iron, Iodine and other trace elements (MacArtain et al, 2007).…”

Section: Mineral Compositionmentioning

confidence: 58%

Chemical Composition and Functional Properties of Selected Seaweeds from the Kenya Coast

Muraguri¹,

Wakibia²,

Kinyuru³

2016

JFR

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The aim of the study was to determine the chemical and functional properties of five Kenyan seaweed species namely; (Hypnea musciformis, Eucheuma denticulatum, Laurencia intermedia, Sargassum oligocystum, Ulva fasciata) as a potential fat replacer in chicken sausage processing. The proximate composition was investigated using the standard AOAC methods, while the nitrogen-free extract (NFE) was determined by weight difference of the proximate components. The seaweeds were analyzed for mineral composition using atomic absorption spectrophotometry while the fatty acid profile was determined by gas chromatography. The water holding capacity and the emulsion capacity of the seaweed were determined using AACC procedures. The highest proximate component was NFE (65.06 %) while the least was crude fat (0.87 %). Among the nine minerals analyzed, calcium was the highest (1185.29 mg/100g) while lead was not detected. Saturated fatty acids (SFA) were the highest with a range of 53.03-71.05 % followed by monounsaturated fatty acids (4.83-17.71%) and polyunsaturated fatty acids (PUFA) (2.75 -10.13%). The highest emulsifying activity was obtained in Ulva fasciata (75.66 %) and Eucheuma denticulatum (75.69 %) while the lowest was obtained in Sargassum oligocystum (59.19 %). The highest water holding capacity was obtained in Sargassum oligocystum (13.75ml/g) while the lowest was recorded in Eucheuma denticulatum (8.42ml/g) and Ulva fasciata (9.16ml/g). The findings of this study demonstrated the potential of seaweeds in improving the chemical and functional characteristics of processed foods.

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Section: Mineral Compositionmentioning

confidence: 58%

Chemical Composition and Functional Properties of Selected Seaweeds from the Kenya Coast

Muraguri¹,

Wakibia²,

Kinyuru³

2016

JFR

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“…Kandungan kimia mengacu berbagai kajian mutu nori kering lembaran (dried laver nori), antara lain kadar air, protein, lemak, abu (Zhang et al 2004b), kadar serat pangan (Yoshie et al 1994), aktivitas air (Araki et al 1985) dan mineral kalium (Nagahama et al 2004, Rao et al 2007.…”

Section: Analisis Nori Imitasi Lembaranmentioning

confidence: 99%

“…Noda (1993) juga menyatakan bahwa kandungan kalium pada nori mencapai 24 mg, jika dibandingkan dengan kandungan kalium pada nori imitasi lembaran yang berbahan baku protein myofibrillar maka kandungan kalium yang dihasilkan sangat rendah. Lebih lanjut Rao et al (2007) melaporkan bahwa komposisi mineral Porphyra vietnamensis yang tumbuh pada 7 kawasan pesisir barat India tengah, mempunyai kisaran konsentrasi Kalium sebesar 1,76-3,19 (mg/g). Komposisi mineral tersebut relatif lebih tinggi dibandingkan dengan sayuran tanah serta rumput laut lainnya yang direkomendasikan sebagai sumber gizi, oleh karena itu dapat digunakan sebagai suplemen makanan dan bumbu untuk meningkatkan nilai nutrisi tersebut.…”

Section: Kadar Seratunclassified

Nori sheet imitation in form edible film With materials of protein myofibrillar tilapia

2015

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AbstrakNori merupakan makanan tradisional Jepang yang terbuat dari alga merah Phorphyra dengan pasar yang sangat besar. Phorphyra memiliki aspek ekofisiologis budidaya yang paling sukses, namun pengembangan hanya di Asia Timur yang beriklim subtropis. Edible film berbasis material polimer protein myofibrillar merupakan inovasi yang dapat dikembangkan untuk mengantisipasi kebutuhan nori dunia, selain karakteristik khas nori dan edible film yang memungkinkan dapat dikembangkan sebagai produk lembaran. Tujuan penelitian adalah mengembangkan formulasi nori imitasi lembaran berkonsepkan edible film berbasis protein myofibrillar ikan nila. Protein myofibrillar ikan nila dengan konsentrasi 28% (b/v), 30% (b/v) dan 32% (b/v) dihomogenisasi dengan 3 mL NaOH 1M (pH 11), gliserol 10% (plasticizer), dan larutan daun suji, dilanjutkan pencetakan, pengeringan dan pengasapan (hot smoking). Konsentrasi yang digunakan memberikan pengaruh terhadap ketebalan, kekerasan/kerenyahan, kadar protein, lemak, abu, air, serat pangan dan kalium, namun tidak memberikan pengaruh terhadap kuat tarik. Nori imitasi lembaran dengan bahan dasar protein myofibrillar ikan nila telah sesuai dengan nori komersial pada konsentrasi 28% (b/v). Kata kunci: Edible film, nila, nori, protein myofibrillar AbstractNori is a traditional japanese food made from sea algae Phorphyra with a very large market demand. Phorphyra have ecophysiological aspects of the cultivation of the most successful, but only on the development of the East Asian subtropical climates. Edible film based polymer material of myofibrillar proteins is innovation can be developedto anticipate of those needs. Typical characteristics of nori and the availability of edible film, making the development of nori sheet imitation is possibly to be conducted. The purpose of the research was to developed formulations imitation nori sheet with the idea myofibrillar protein-based edible film of tilapia. Homogenisation myofibrillar proteins of tilapia concentration of 28% (w/v), 30% (w/v) and 32% (w/v) was performed with 3 ml of 1M NaOH (pH 11), 10% glycerol (plasticizer), and leaves suji solution, continued by casting, drying and hot smoking. Various concentrations were used and significantly gave effect to the thickness, hardness/fracturability or brittleness, content of protein, fat, ash, water, dietary fiber and potassium, but not for the tensile strength of the nori sheet imitation. Nori sheet imitation based on myofibrillar proteins of tilapia that characteristically almost equal with commercial nori is a concentration of 28% (w/v).Keywords: Edible film, myofibrillar protein, nori, tilapia PENDAHULUANNori merupakan makanan tradisional Jepang (sea vegetables) yang terbuat dari alga laut Phorphyra (Bangiales, Rhodophyta), berupa lembaran tipis (sheet) (ukuran 0,2 mm yang tersusun 10-20 lapisan), dipotong halus dengan ukuran seragam-kizaminori atau aonori), dikeringkan (dried nori) atau disertai bumbu atau dipanggang (seasoned and toasted nori-ajitsuke nori atau okazunori

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“…People have increased the use of seaweeds in different industries (cosmetic, pharmaceutical and fertilizers), it is also known for its contribution to the nutritional requirement of the human diet (Parada, 2007).Seaweed is an ideal source of fiber, polyunsaturated fatty acids, vitamins, proteins and minerals (Shaefer, 2007). Seaweed bioaccumulates essential elements such as Co, Cr, Mo, Ni, Se, V, Mg, Ca, Fe and I at higher rates than land vegetation (Rao, 2007). But as a result of environmental pollution, seaweed can also concentrate not essential elements such as As, Pb or Cd.…”

Section: Introductionmentioning

confidence: 99%

Study on Nutritional and Elemental Analysis of the Seaweeds of Northern Samar, Philipines

Cui-Lim

Ambida

Alvarez

et al. 2017

gctl

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The purpose of the study: In this work, the nutritional and elemental analysis of seaweeds in Northern Samar is analyzed. Methodology:The seaweeds of Northern Samar are collected from intertidal zone, and it was brought back to the College of Science for taxonomic identity. The nutritional and elemental content of the seaweeds were determined Main findings: Based on the results obtained a total of 39 species belonging to eighteen (18) families of seaweeds were recorded from different coastal towns in Northern Samar, Philippines. The results revealed that for seaweeds with the economic value the nutritional and elemental content is comparable to the unknown seaweeds with no economic value. Implications:The results of bioavailability of nutrients of this study might be the basis that unknown seaweeds with no economic value can be used directly in the diet and promote health advantage.Originality/Novelty of study: The seaweeds of Northern Samar are not properly documented in comparison with other marine flora. The results demonstrated that some species of seaweeds collected in Northern Samar with no economic value could also accumulate non-essential elements. Further studies would surely be a great contribution to our local food and pharmaceutical industries.

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Mineral composition of edible seaweed Porphyra vietnamensis

Cited by 100 publications

References 11 publications

Chemical Composition and Functional Properties of Selected Seaweeds from the Kenya Coast

Chemical Composition and Functional Properties of Selected Seaweeds from the Kenya Coast

Nori sheet imitation in form edible film With materials of protein myofibrillar tilapia

Study on Nutritional and Elemental Analysis of the Seaweeds of Northern Samar, Philipines

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