Seasonal proximate and fatty acid variations of some seaweeds from the northeastern Mediterranean coast

POLAT S., ÖZOĞUL Y.

OCEANOLOGIA, vol.55, no.2, pp.375-391, 2013 (SCI-Expanded) identifier identifier

  • Publication Type: Article / Article
  • Volume: 55 Issue: 2
  • Publication Date: 2013
  • Doi Number: 10.5697/oc.55-2.375
  • Journal Name: OCEANOLOGIA
  • Journal Indexes: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Page Numbers: pp.375-391
  • Keywords: Seasonal fatty acids, GC, Seaweeds, EPA, DHA, CHEMICAL-COMPOSITION, BIOCHEMICAL-COMPOSITION, LIPID-COMPOSITION, DIETARY FIBER, RED, MACROALGAE, PROTEIN, ALGAE, FOOD
  • Çukurova University Affiliated: Yes

Abstract

The seasonal nutritional value of red (Jania rubens, Laurencia papillosa, Spyridia filamentosa and Dasya rigidula) and brown macroalgae (Padina pavonia and Stypopodium schimperi) was evaluated as a dietary supplement for human and animal nutrition based on proximate and fatty acid profiles. The protein content varied from 0.80% (L. papillosa) to 3.41% (J. rubens) of wet weight with the highest values in winter. The highest lipid levels were recorded in S. schimperi (2.03% in spring, 2.16% in summer), the lowest in S. filamentosa (0.08% in spring). The ash content of J. rubens (46.11-51.63%) was significantly higher than that of the other species (2.28-16.57%). Analysis of the fatty acid composition showed that these seaweed species are very rich in n-3 fatty acids.