Dietary fiber, amino acid, fatty acid and tocopherol contents of the edible seaweeds Ulva lactuca and Durvillaea antarctica

Ortíz, Jaime; Romero, Nalda; Robert, Paz; Araya, Jaime E.; López-Hernández, J.; Bozzo, Caterina Prelli; Navarrete, Erna; Osorio, A.; Rios, Alessandro de Oliveira

doi:10.1016/j.foodchem.2005.07.027

Cited by 486 publications

(373 citation statements)

References 31 publications

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“…[30] The measured lipid contents in the present study are in consistency with that reported in Caulerpa racemosa, and Padina gymnospora, 19.1 %, and 11.4%, respectively However, they are upper than those determined previously for Ulva lactuca, (7.87-1.64 % DW) and (0.3-1.64% dry weight). [22,23,31] Presence of highest fat content of 21.25 mg/g in the seaweed E. compressa and a minimum of 11.67 mg/g in C. aerea of the current study closely depicting with the previous work carried out in this line.…”

Section: International Letters Of Natural Sciences Vol 45supporting

confidence: 87%

See 1 more Smart Citation

Proximate Composition of Bio Potential Seaweeds from Mandapam South East Coast of India

Gokulakrishnan

Raja

Sattanathan³

et al. 2015

ILNS

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ABSTRACT. Proximate composition of the three green seaweeds viz., Chaetomorpha aerea, Enteromorpha intestinalis, Enteromorpha compressa one brown seaweed Dictyota dichotoma and one red seaweed Gracilaria corticata was investigated by determination of protein, carbohydrates, lipid, moisture and ash content. In the present study, the total protein was recarded upper most in E. intestinalis and bare minimum in E. compressa. The maximum carbohydrates recorded in C. aerea and minimum in G. corticata. The lipid content was acquired upper limit in E. compressa and least in C. aerea. The ash and moisture content in following of 5 different seaweeds are as follows: 7.45mg/g, 3.91mg/g were recorded in the C. aerea, 8.52mg/g, 3.42mg/g in the E. intestinalis, 8.58mg/g, 3.75mg/g in the E. compressa, 9.47mg/g, 4.23mg/g in the D. dichotoma and 6.95mg/g, 3.98mg/g in G. corticata. The proximate composition of 5 different seaweed species exhibited high nutritional value for human consumption.

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Section: International Letters Of Natural Sciences Vol 45supporting

confidence: 87%

“…U. lactuca and Ulva rigida. [19,20,21,22] A smaller level of protein contents (7.1 -8.5%) was recorded in U. lactuca in the northeast of Hong Kong and in Tunisia. [5] However, presence of highest protein content of 21.25 mg/g recorded in the E. intestinalis of our study is considered as important criteria.…”

Section: Discussionmentioning

confidence: 99%

Proximate Composition of Bio Potential Seaweeds from Mandapam South East Coast of India

Gokulakrishnan

Raja

Sattanathan³

et al. 2015

ILNS

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“…The presence of elaidic acid, a trans fatty acid, have also been shown in studies by J. Ortiz (2006). Oleic acid is a naturally occurring fatty acid.…”

Section: Identification Of Seaweeds:-mentioning

confidence: 69%

Qualitative Assessment of the Fatty Acid Composition of Edible Seaweeds From Coastal Areas of Manila Bay and Roxas City, Philippines.

Llanos¹,

Dalawampu.²

2017

IJAR

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“…Perbedaan kadar proksimat bahan baku rumput laut sangat dipengaruhi oleh berbagai faktor. Faktor tersebut terdiri dari lingkungan laut, umur panen, penanganan pasca panen dan musim (Dawczynski, Schubert, & Jahreis, 2006;Mabeau & Fleurence,1993;Ortiz, Bozzo, Navarrete, Osorio, & Rios, 2006;Taboada, Millan & Miguez, 2012).…”

Section: Karakteristik Proksimat Produk Noriunclassified

KARAKTERISTIK NORI DARI CAMPURAN RUMPUT LAUT Ulva lactuca DAN Eucheuma cottonii

Zakaria

Priosoeryanto

Erniati

et al. 2017

JPBKP

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ABSTRAKRumput laut jenis Ulva lactuca dan Eucheuma cottonii merupakan rumput laut yang dapat dijumpai di perairan Indonesia, akan tetapi pemanfaatannya sebagai produk nori belum dilakukan. Penelitian ini bertujuan untuk memproduksi nori dari rumput laut U. lactuca dan E. cottonii dan menguji karakteristik mutu fisik, kimia dan sensori. Dari hasil penelitian didapatkan bahwa campuran rumput laut U. lactuta dan E. cottonii dapat menghasilkan produk nori yang berkualitas. Hasil uj i organoleptik menunj ukkan produk nori yang dipanggang lebih dapat diterima dibandingkan nori tidak dipanggang. Karakteristik kimia dan fisik produk berbeda nyata pada taraf 5%. Hasil analisis karakteristik kimia menunjukkan bahwa produk nori rumput laut U. lactuca dan E. cottonii mempunyai kandungan protein yang lebih rendah (18.84%), kandungan karbohidrat yang lebih tinggi (62.31%), kandungan serat pangan yang lebih tinggi (36.76%) dan kapasitas antioksidan yang lebih rendah (43.01%) dibandingkan nori komersial (karbohidrat 41.8%, protein 40%, serat 21.3%, kapasitas antioksidan 51%). Rumput laut di Indonesia saat ini digunakan sebagai penghasil agar, karaginan, dan alginat yang merupakan bahan baku penting dalam industri pangan maupun non pangan. Rumput laut Eucheuma cottonii yang banyak dibudidayakan di Indonesia dimanfaatkan untuk industri penghasil karaginan dan untuk produk pangan lainnya seperti untuk campuran es, dodol dan lain-lain. Rumput laut Ulva lactuca merupakan rumput laut yang tumbuh secara alami di perairan Indonesia, di mana pemanfaatannya masih sangat terbatas. KATA KUNCI : nori, rumput Laut, Ulva lactuca, Eucheuma cottonii ABSTRACT

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Dietary fiber, amino acid, fatty acid and tocopherol contents of the edible seaweeds Ulva lactuca and Durvillaea antarctica

Cited by 486 publications

References 31 publications

Proximate Composition of Bio Potential Seaweeds from Mandapam South East Coast of India

Proximate Composition of Bio Potential Seaweeds from Mandapam South East Coast of India

Qualitative Assessment of the Fatty Acid Composition of Edible Seaweeds From Coastal Areas of Manila Bay and Roxas City, Philippines.

KARAKTERISTIK NORI DARI CAMPURAN RUMPUT LAUT Ulva lactuca DAN Eucheuma cottonii

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