Document Detail

Biochemical composition of some red and brown macro algae from the Northeastern Mediterranean Sea.
MedLine Citation:
PMID:  19382347     Owner:  NLM     Status:  MEDLINE    
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.
Sevim Polat; Yesim Ozogul
Related Documents :
6715507 - Analysis of fatty acids of the genus rochalimaea by electron capture gas chromatography...
20416677 - Physical and chemical characteristics of donkey meat from martina franca breed.
20667727 - Synthesis and antituberculosis activity of new fatty acid amides.
7778977 - Fatty acid profiles of "pasteurella" piscicida: comparison with other fish pathogenic g...
4085217 - Studies of the heterogeneity of carp liver acid phosphatases: acid phosphatase--i. subu...
3583957 - Effect of fats and fatty acid combinations on ruminal fermentation in semi-continuous i...
Publication Detail:
Type:  Journal Article    
Journal Detail:
Title:  International journal of food sciences and nutrition     Volume:  59     ISSN:  0963-7486     ISO Abbreviation:  Int J Food Sci Nutr     Publication Date:    2008 Nov-Dec
Date Detail:
Created Date:  2009-04-21     Completed Date:  2010-02-02     Revised Date:  -    
Medline Journal Info:
Nlm Unique ID:  9432922     Medline TA:  Int J Food Sci Nutr     Country:  England    
Other Details:
Languages:  eng     Pagination:  566-72     Citation Subset:  IM    
Department of Basic Sciences, Faculty of Fisheries, University of Cukurova, Adana, Turkey.
Export Citation:
APA/MLA Format     Download EndNote     Download BibTex
MeSH Terms
Algae, Brown / chemistry*
Algae, Red / chemistry*
Fatty Acids / chemistry
Food Analysis
Mediterranean Sea
Reg. No./Substance:
0/Fatty Acids

From MEDLINE®/PubMed®, a database of the U.S. National Library of Medicine

Previous Document:  Comparison of biochemical composition of three aqua cultured fishes (Dicentrarchus labrax, Sparus au...
Next Document:  Persimmon cv. Hachiya (Diospyros kaki Thunb.) fruit: some physical, chemical and nutritional propert...