Proximate analysis and fatty acid, mineral and soluble carbohydrate profiles of some brown macroalgae collected from Türkiye coasts
-
Aysun Yucetepe
,
Elif Feyza Aydar
Abstract
In this study, the fatty acid, carbohydrate, and mineral profiles and proximate composition of Halopteris scoparia, Padina pavonica, Zanardinia typus, Cladostephus spongiosum, Sargassum vulgare, and Sargassum acinarium brown macroalgae collected from Türkiye seas were determined. According to the results, the ash and total carbohydrate contents of all macroalgae ranged from 20.79 to 53.49% in dry weight (dw) and from 15.32 to 55.13% dw, respectively. Their protein, lipid and crude fiber contents changed between 4.22 and 9.89% dw, 0.25 and 0.90% dw, and 12.28 and 16.01% dw, respectively. Palmitic acid (29.36–48.55% dw) and oleic acid (8.92–20.92% dw) were at the highest levels in all brown macroalgae. In addition, they included prominent levels of saturated fatty acids (51.87–69.56% dw of total fatty acid content). Magnesium (6.97–18.78 mg/kg dw), potassium (1.34–3.78 mg/kg dw), iron (1.27–8.24 mg/kg dw), and manganese (63.10–252.23 μg/kg dw) were found to be the major minerals. The main soluble carbohydrates of macroalgae were found to be mannitol (1149.99–8676.31 mg/kg dw), glucose (368.78–1305.59 mg/kg dw), myo-inositol (225.96–956.78 mg/kg dw), fructose (137.05–689.21 mg/kg dw), and sucrose (189.55–328.06 mg/kg dw). This study revealed that brown macroalgae are particularly rich in potassium, magnesium, iron, manganese, and zinc and they may have potential for use in the food industry.
-
Author contributions: All the authors have accepted responsibility for the entire content of this submitted manuscript and approved submission.
-
Research funding: None declared.
-
Conflict of interest statement: The authors declare no conflicts of interest regarding this article.
References
1. Kılınç, B, Cirik, S, Turan, G, Tekogul, H, Koru, E. Seaweeds for food and industrial applications. In: Muzzalupo, I, editor. Food industry. Rijeka: IntechOpen; 2013:735–48 pp.10.5772/53172Search in Google Scholar
2. Gupta, S, Abu-Ghannam, N. Bioactive potential and possible health effects of edible brown seaweeds. Trends Food Sci Technol 2011;22:315–26. https://doi.org/10.1016/j.tifs.2011.03.011.Search in Google Scholar
3. Morançais, M, Mouget, J-L, Dumay, J. Chapter 7 – proteins and pigments. In: Levine, IA, Fleurence, J, editors. Microalgae in health and disease prevention. Cambridge: Academic Press; 2018:145–75 pp.10.1016/B978-0-12-811405-6.00007-4Search in Google Scholar
4. Afonso, NC, Catarino, MD, Silva, AMS, Cardoso, SM. Brown macroalgae as valuable food ingredients. Antioxidants (Basel) 2019;8:1–26. https://doi.org/10.3390/antiox8090365.Search in Google Scholar PubMed PubMed Central
5. Kadam, SU, Tiwari, BK, O’Donnell, CP. Extraction, structure and biofunctional activities of laminarin from brown algae. Int J Food Sci Technol 2015;50:24–31. https://doi.org/10.1111/ijfs.12692.Search in Google Scholar
6. de Melo, NSM, Cardoso, LG, de Castro Nunes, JM, Brito, GB, Caires, TA, de Souza, CO, et al.. Effects of dry and rainy seasons on the chemical composition of Ulva fasciata, Crassiphycus corneus, and Sargassum vulgare seaweeds in tropical environment. Rev Bras Bot 2021;44:331–44. https://doi.org/10.1007/s40415-021-00700-4.Search in Google Scholar
7. Graiff, A, Ruth, W, Kragl, U, Karsten, U. Chemical characterization and quantification of the brown algalstorage compound laminarin—a new methodological approach. J Appl Phycol 2015;28:1–14. https://doi.org/10.1007/s10811-015-0563-z.Search in Google Scholar
8. Cunniff, P. Official methods of analysis of AOAC International, 16th ed. Cambridge: AOAC International; 1995.Search in Google Scholar
9. AOAC, AOAC 962.09-1971(2010). Fiber (crude) in animal feed and pet foods. Gaithersburg, MD: AOAC International; 2010.Search in Google Scholar
10. Mohammadpour, H, Sadrameli, SM, Eslami, F, Asoodeh, A. Optimization of ultrasound-assisted extraction of Moringa peregrina oil with response surface methodology and comparison with Soxhlet method. Ind Crop Prod 2019;131:106–16. https://doi.org/10.1016/j.indcrop.2019.01.030.Search in Google Scholar
11. Uluata, S, Altuntaş, U, Özçelik, B. Characterization of Turkish extra virgin olive oils and classification based on their growth regions coupled with multivariate analysis. Food Anal Methods 2021;14:1682–94. https://doi.org/10.1007/s12161-021-01996-4.Search in Google Scholar
12. Gunn, D. Simplifying mixed-food microwave sample preparation for ICP-MS analysis. Spectroscopy 2014;29:1–4.Search in Google Scholar
13. Pilarczyk, R, Wójcik, J, Czerniak, P, Sablik, P, Pilarczyk, B, Tomza-Marciniak, A. Concentrations of toxic heavy metals and trace elements in raw milk of Simmental and Holstein-Friesian cows from organic farm. Environ Monit Assess 2013;185:8383–92. https://doi.org/10.1007/s10661-013-3180-9.Search in Google Scholar PubMed PubMed Central
14. Ahamad, SR, Raish, M, Yaqoob, SH, Khan, A, Shakeel, F. Metabolomics and trace element analysis of camel tear by GC-MS and ICP-MS. Biol Trace Elem Res 2017;177:251–7. https://doi.org/10.1007/s12011-016-0889-7.Search in Google Scholar PubMed
15. Pfetzing, J, Stengel, DB, Cuffe, MM, Savage, AV, Guiry, MD. Effects of temperature and prolonged emersion on photosynthesis, carbohydrate content and growth of the brown intertidal alga Pelvetia canaliculata. Bot Mar 2000;43:399–407. https://doi.org/10.1515/bot.2000.041.Search in Google Scholar
16. Debbarma, J, Madhusudana Rao, B, Narasimha Murthy, L, Mathew, S, Venkateshwarlu, G, Ravishankar, CN. Nutritional profiling of the edible seaweeds Gracilaria edulis, Ulva lactuca and Sargassum sp. Indian J Fish 2016;63:81–7. https://doi.org/10.21077/ijf.2016.63.3.60073-11.Search in Google Scholar
17. Fouda, WA, Ibrahim, WM, Ellamie, AM, Ramadan, G. Biochemical and mineral compositions of six brown seaweeds collected from Red Sea at Hurghada Coast. Indian J Geo-Mar Sci 2019;48:484–91.Search in Google Scholar
18. Kordjazi, M, Etemadian, Y, Shabanpour, B, Pourashouri, P. Chemical composition antioxidant and antimicrobial activities of fucoidan extracted from two species of brown seaweeds (Sargassum ilicifolium and S. angustifolium) around Qeshm Island. Iran J Fish Sci 2019;18:457–75.Search in Google Scholar
19. Peng, Y, Xie, E, Zheng, K, Fredimoses, M, Yang, X, Zhou, X, et al.. Nutritional and chemical composition and antiviral activity of cultivated seaweed Sargassum naozhouense Tseng et Lu. Mar Drugs 2012;11:20–32. https://doi.org/10.3390/md11010020.Search in Google Scholar PubMed PubMed Central
20. Ozgun, S, Turan, F. Biochemical composition of some brown algae from Iskenderun Bay, the Northeastern Mediterranean coast of Turkey. J Black Sea/Mediterr Environ 2015;21:125–34.Search in Google Scholar
21. Mohammadi, M, Tajik, H, Hajeb, P. Nutritional composition of seaweeds from the Northern Persian Gulf. Iran J Fish Sci 2012;12:232–40.Search in Google Scholar
22. Silva, G, Pereira, RB, Valentão, P, Andrade, PB, Sousa, C. Distinct fatty acid profile of ten brown macroalgae. Rev Bras Farmacogn 2013;23:608–13. https://doi.org/10.1590/s0102-695x2013005000048.Search in Google Scholar
23. Valeem, EE, Shameel, M. Fatty acid composition of more brown seaweeds (phaeophyta) from the coast of Karachi. Pakistan J Mar Sci 2007;16:103–8.Search in Google Scholar
24. Ismail, GA. Biochemical composition of some Egyptian seaweeds with potent nutritive and antioxidant properties. Food Sci Technol 2017;37:294–302. https://doi.org/10.1590/1678-457x.20316.Search in Google Scholar
25. Li, Y, Fu, X, Duan, D, Xu, J, Gao, X. Comparison study of bioactive substances and nutritional components of brown algae Sargassum fusiforme strains with different vesicle shapes. J Appl Phycol 2018;30:3271–83. https://doi.org/10.1007/s10811-018-1543-x.Search in Google Scholar
26. Dawczynski, C, Schubert, R, Jahreis, G. Amino acids, fatty acids, and dietary fibre in edible seaweed products. Food Chem 2007;103:891–9. https://doi.org/10.1016/j.foodchem.2006.09.041.Search in Google Scholar
27. Li, X, Fan, X, Han, L, Lou, Q. Fatty acids of some algae from the Bohai Sea. Phytochemistry 2002;59:157–61. https://doi.org/10.1016/s0031-9422(01)00437-x.Search in Google Scholar PubMed
28. Pirian, K, Jeliani, ZZ, Sohrabipour, J, Arman, M, Faghihi, MM, Yousefzadi, M. Nutritional and bioactivity evaluation of common seaweed species from the Persian Gulf. Iran J Sci Technol Trans A: Sci 2018;42:1795–804. https://doi.org/10.1007/s40995-017-0383-x.Search in Google Scholar
29. Cheikhyoussef, A, Cheikhyoussef, N, Ramadan, MF. Chapter 25 – cold pressed oregano (Origanum vulgare) oil. In: Ramadan, MF, editor. Cold pressed oils. Cambridge: Academic Press; 2020:289–93 pp.10.1016/B978-0-12-818188-1.00025-6Search in Google Scholar
30. Miyashita, K, Mikami, N, Hosokawa, M. Chemical and nutritional characteristics of brown seaweed lipids: a review. J Funct Foods 2013;5:1507–17. https://doi.org/10.1016/j.jff.2013.09.019.Search in Google Scholar
31. Pereira, H, Barreira, L, Figueiredo, F, Custódio, L, Vizetto-Duarte, C, Polo, C, et al.. Polyunsaturated fatty acids of marine macroalgae: potential for nutritional and pharmaceutical applications. Mar Drugs 2012;10:1920–35. https://doi.org/10.3390/md10091920.Search in Google Scholar PubMed PubMed Central
32. Colombo, ML, Risè, P, Giavarini, F, DE Angelis, L, Galli, C, Bolis, CL. Marine macroalgae as sources of polyunsaturated fatty acids. Plant Foods Hum Nutr 2006;61:67–72. https://doi.org/10.1007/s11130-006-0015-7.Search in Google Scholar PubMed
33. Sánchez-Machado, DI, López-Cervantes, J, López-Hernández, J, Paseiro-Losada, P. Fatty acids, total lipid, protein and ash contents of processed edible seaweeds. Food Chem 2004;85:439–44.10.1016/j.foodchem.2003.08.001Search in Google Scholar
34. Kumar, Y, Tarafdar, A, Kumar, D, Verma, K, Aggarwal, M, Badgujar, PC. Evaluation of chemical, functional, spectral, and thermal characteristics of Sargassum wightii and Ulva rigida from Indian coast. J Food Qual 2021;2021:1–9. https://doi.org/10.1155/2021/9133464.Search in Google Scholar
35. Munda, IM, Hudnik, V. Trace metal content in some seaweeds from the Northern Adriatic. Bot Mar 1991;34:241–50. https://doi.org/10.1515/botm.1991.34.3.241.Search in Google Scholar
36. Smith, JL, Summers, G, Wong, R. Nutrient and heavy metal content of edible seaweeds in New Zealand. N Z J Crop Hortic Sci 2010;38:19–28. https://doi.org/10.1080/01140671003619290.Search in Google Scholar
37. Vaskonen, T. Dietary minerals and modification of cardiovascular risk factors. J Nutr Biochem 2003;14:492–506. https://doi.org/10.1016/s0955-2863(03)00074-3.Search in Google Scholar PubMed
38. Paz, S, Rubio, C, Frías, I, Gutiérrez, AJ, González-Weller, D, Revert, C, et al.. Metal concentrations in wild-harvested phaeophyta seaweed from the Atlantic Ocean (Canary Islands, Spain). J Food Protect 2018;81:1165–70. https://doi.org/10.4315/0362-028x.jfp-18-038.Search in Google Scholar PubMed
39. Rayman, MP. The importance of selenium to human health. Lancet 2000;356:233–41. https://doi.org/10.1016/s0140-6736(00)02490-9.Search in Google Scholar
40. Sá Monteiro, M, Sloth, J, Holdt, S, Hansen, M. Analysis and risk assessment of seaweed. EFSA J 2019;17:e170915. https://doi.org/10.2903/j.efsa.2019.e170915.Search in Google Scholar PubMed PubMed Central
41. Lähteenmäki-Uutela, A, Rahikainen, M, Camarena-Gómez, MT, Piiparinen, J, Spilling, K, Yang, B. European Union legislation on macroalgae products. Aquacult Int 2021;29:487–509.10.1007/s10499-020-00633-xSearch in Google Scholar
42. The Commission of the European Communities. Commission Regulation (EC) No 1881/2006. 2006.Search in Google Scholar
43. Kuda, T, Ikemori, T. Minerals, polysaccharides and antioxidant properties of aqueous solutions obtained from macroalgal beach-casts in the Noto Peninsula, Ishikawa, Japan. Food Chem 2009;112:575–81. https://doi.org/10.1016/j.foodchem.2008.06.008.Search in Google Scholar
44. Zubia, M, Payri, C, Payri, C, Deslandes, E, Deslandes, E. Alginate, mannitol, phenolic compounds and biological activities of two range-extending brown algae, Sargassum mangarevense and Turbinaria ornata (Phaeophyta: Fucales), from Tahiti (French Polynesia). J Appl Phycol 2008;20:1033–43. https://doi.org/10.1007/s10811-007-9303-3.Search in Google Scholar
45. Hamid, SS, Wakayama, M, Ichihara, K, Sakurai, K, Ashino, Y, Kadowaki, R, et al.. Metabolome profiling of various seaweed species discriminates between brown, red, and green algae. Planta 2019;249:1921–47. https://doi.org/10.1007/s00425-019-03134-1.Search in Google Scholar PubMed
46. Saravana, PS, Choi, JH, Park, YB, Woo, HC, Chun, BS. Evaluation of the chemical composition of brown seaweed (Saccharina japonica) hydrolysate by pressurized hot water extraction. Algal Res 2016;13:246–54. https://doi.org/10.1016/j.algal.2015.12.004.Search in Google Scholar
47. Rodrigues, D, Costa-Pinto, AR, Sousa, S, Vasconcelos, MW, Pintado, MM, Pereira, L, et al.. Sargassum muticum and Osmundea pinnatifida enzymatic extracts: chemical, structural, and cytotoxic characterization. Mar Drugs 2019;17:2–15. https://doi.org/10.3390/md17040209.Search in Google Scholar PubMed PubMed Central
48. Chades, T, Scully, SM, Ingvadottir, EM, Orlygsson, J. Fermentation of mannitol extracts from brown macro algae by Thermophilic Clostridia. Front Microbiol 2018;9:1931. https://doi.org/10.3389/fmicb.2018.01931.Search in Google Scholar PubMed PubMed Central
49. Tajima, T, Tomita, K, Miyahara, H, Watanabe, K, Aki, T, Okamura, Y, et al.. Efficient conversion of mannitol derived from brown seaweed to fructose for fermentation with a thraustochytrid. J Biosci Bioeng 2018;125:180–4. https://doi.org/10.1016/j.jbiosc.2017.09.002.Search in Google Scholar PubMed
© 2023 Walter de Gruyter GmbH, Berlin/Boston
Articles in the same Issue
- Frontmatter
- Research Articles
- Proximate analysis and fatty acid, mineral and soluble carbohydrate profiles of some brown macroalgae collected from Türkiye coasts
- Structure elucidation of an aspidofractinine-type monoterpene indole alkaloid from Melodinus reticulatus
- Crotofoligandrin, a new endoperoxide crotofolane-type diterpenoid from the twigs of Croton oligandrus Pierre ex. Hutch (Euphorbiaceae)
- Chemical composition of different plant part from Lactuca serriola L. – focus on volatile compounds and fatty acid profile
- Essential oil composition, anti-tyrosinase activity, and molecular docking studies of Knema intermedia Warb. (Myristicaceae)
- Isolation of compounds from the roots of Ambrosia artemisiifolia and their effects on human cancer cell lines
- Berberine may provide redox homeostasis during aging in rats
- The search for commercial sweet white lupin (Lupinus albus L.) adaptive to Ethiopian growing condition seems not successful: what should be done?
Articles in the same Issue
- Frontmatter
- Research Articles
- Proximate analysis and fatty acid, mineral and soluble carbohydrate profiles of some brown macroalgae collected from Türkiye coasts
- Structure elucidation of an aspidofractinine-type monoterpene indole alkaloid from Melodinus reticulatus
- Crotofoligandrin, a new endoperoxide crotofolane-type diterpenoid from the twigs of Croton oligandrus Pierre ex. Hutch (Euphorbiaceae)
- Chemical composition of different plant part from Lactuca serriola L. – focus on volatile compounds and fatty acid profile
- Essential oil composition, anti-tyrosinase activity, and molecular docking studies of Knema intermedia Warb. (Myristicaceae)
- Isolation of compounds from the roots of Ambrosia artemisiifolia and their effects on human cancer cell lines
- Berberine may provide redox homeostasis during aging in rats
- The search for commercial sweet white lupin (Lupinus albus L.) adaptive to Ethiopian growing condition seems not successful: what should be done?
