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

• Autorzy: Polat S. , Ozogul Y.
• Języki publikacji: EN

Abstrakty

EN

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.

Słowa kluczowe

EN

seasonal fatty acids; seaweeds; gas chromatography; EPA; eicosapentaenoic acid; DHA; docosahexaenoic acid

• Wydawca: Polish Academy of Sciences, Institute of Oceanology ; Elsevier
• Czasopismo: Oceanologia
• Rocznik: 2013
• Tom: No. 55 (2)
• Strony: 375--391
• Opis fizyczny: Bibliogr. 36 poz., tab.

Twórcy

autor

Polat S.

autor

Ozogul Y.

• Department of Seafood Processing Technology, Faculty of Fisheries, University of Çukurova Adana, Turkey,

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