Journal of Food Science and Technology

, Volume 49, Issue 6, pp 774–780 | Cite as

Evaluation of the proximate, fatty acid and mineral composition of representative green, brown and red seaweeds from the Persian Gulf of Iran as potential food and feed resources

  • Kiuomars Rohani-Ghadikolaei
  • Eessa Abdulalian
  • Wing-Keong Ng
Original Article

Abstract

The proximate, fatty acid and mineral composition were determined for green (Ulva lactuca and Enteromorpha intestinalis), brown (Sargassum ilicifolium and Colpomenia sinuosa) and red (Hypnea valentiae and Gracilaria corticata) seaweeds collected from the Persian Gulf of Iran. Results showed that the seaweeds were high in carbohydrate (31.8–59.1%, dry weight) and ash (12.4–29.9%) but low in lipid content (1.5–3.6%). The protein content of red or green seaweeds was significantly higher (p < 0.05) compared to brown seaweeds. The fatty acid composition of various seaweed lipids varied considerably with 51.9–67.4% of saturates, 22.0–32.9% of monoenes and 9.2–19.1% of polyunsaturated fatty acids (PUFA). E. intestinalis contained the highest total n-3 PUFA content with the lowest n-6/n-3 ratio. Persian Gulf seaweeds contained higher concentrations of all the minerals examined (K, Mg, Fe, Mn, Cu, Zn and Co) compared to terrestrial vegetables. Seaweeds could potentially be used as a food or feed additive in Iran.

Keywords

Fatty acids Minerals Persian Gulf Proximate composition Seaweed 

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Copyright information

© Association of Food Scientists & Technologists (India) 2011

Authors and Affiliations

  • Kiuomars Rohani-Ghadikolaei
    • 1
    • 2
  • Eessa Abdulalian
    • 2
  • Wing-Keong Ng
    • 1
  1. 1.Fish Nutrition Laboratory, School of Biological SciencesUniversiti Sains MalaysiaPenangMalaysia
  2. 2.Aquaculture DepartmentPersian Gulf and Oman Sea Ecological Research InstituteBandar AbbassIran

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