Nutritional composition of edible seaweed Gracilaria changgi

Norziah, M.H.; Ching, Chio Yen

doi:10.1016/s0308-8146(99)00161-2

Cited by 320 publications

(208 citation statements)

References 15 publications

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“…More than one-third of the seaweed resources of the Indian Ocean are found on the coast of Tamilnadu, especially in the Gulf of Mannar (Muthukrishnan et al 2013). The protein, lipids, minerals, vitamins and various other phytocompounds present in the seaweed vary with species, geographical location, season, temperature and stress tolerance (Norziah & Ching 2000;Wong & Cheung 2000). Sargassum polycystum and S. wightii were serially extracted and screened for the presence of both nonpolar and polar compounds.…”

Section: Discussionmentioning

confidence: 99%

Antidiabetic potential of marine algae by inhibiting key metabolic enzymes

Unnikrishnan

Suthindhiran

Jayasri

2015

Frontiers in Life Science

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Two edible seaweeds, Sargassum polycystum and Sargassum wightii, were investigated for their antidiabetic potential using in vitro enzyme inhibitory assays. Among the various extracts, petroleum ether and ethyl acetate extracts of S. wightii showed significant inhibitory effects against α-amylase (IC 50 378.3 μg/ml) and α-glucosidase (IC 50 314.8 μg/ml). Methanol extract of S. wightii showed the highest inhibition against dipeptidyl peptidase-IV (DPP-IV) (IC 50 38.27 μg/ml) and moderate antioxidant activity was observed in acetone extract of S. wightii (44%). Similarly, ethyl acetate extract of S. polycystum showed the highest inhibition against α-amylase (IC 50 438.5 μg/ml) and methanol extract of S. polycystum showed maximum inhibition against α-glucosidase (IC 50 289.7 μg/ml) and DPP-IV (36.94 μg/ml). The antioxidant activity was poor (22%). The extracts were investigated for in vitro cytotoxicity, DNA fragmentation in macrophages and haemolytic activity against erythrocytes, but no notable toxicity was observed with any of the tested extracts. Gas chromatography-mass spectrometry revealed the presence of the antidiabetic compound fucosterol and other major bioactive compounds, giving an insight into the antidiabetic and antioxidant properties of these algae. This study reveals the possible mechanisms of antidiabetic action in vitro, and these two seaweeds may also have an antidiabetic action in vivo.

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Section: Discussionmentioning

confidence: 99%

Antidiabetic potential of marine algae by inhibiting key metabolic enzymes

Unnikrishnan

Suthindhiran

Jayasri

2015

Frontiers in Life Science

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“…Free amino acids analysis The amino acids composition was analyzed according to the report of Norziah and Ching (2000), using the Waters Associates AccQ•Tag method, pre-column derivatization of samples with AccQ•fluor reagent and analysis by reverse phase HPLC. Identification of the amino acids in the sample was carried out by comparing their retention times with the standards.…”

Section: Soup Preparation Flesh Crucian Carp (Carassius Auratus)mentioning

confidence: 99%

Effect of cooking temperatures on protein hydrolysates and sensory quality in crucian carp (Carassius auratus) soup

Zhang

Yanjia

et al. 2011

J Food Sci Technol

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Cooking methods have a significant impact on flavour compounds in fish soup. The effects of cooking temperatures (55, 65, 75, 85, 95, and 100°C) on sensory properties and protein hydrolysates were studied in crucian carp (Carassius auratus) soup. The results showed that the soup prepared at 85°C had the best sensory quality in color, flavour, amour, and soup pattern. Cooking temperature had significant influence on the hydrolysis of proteins in the soup showed by SDS-PAGE result. The contents of water soluble nitrogen (WSN) and non-protein nitrogen (NPN) increased with the cooking temperature, but the highest contents of total peptides and total free amino acids (FAA) were obtained at the cooking temperature of 85°C. The highest contents of umami-taste active amino acid and branched-chain amino acids were also observed in the 85°C sample. In conclusion, a cooking temperature of 85°C was preferred for more excellent flavor and higher nutritional value of crucian carp soup.

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“…[3] In particular, certain edible seaweeds contain significant quantities of protein, lipids, minerals and vitamins. [4,5] Many macroalgal species have been used as ingredients in both medicinal and food preparations, traditionally, in different regions across the world. [6,7] There are 250 macro algal species which have been listed as commercially utilized worldwide, among which 150 are consumed as human food.…”

Section: Introductionmentioning

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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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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Nutritional composition of edible seaweed Gracilaria changgi

Cited by 320 publications

References 15 publications

Antidiabetic potential of marine algae by inhibiting key metabolic enzymes

Antidiabetic potential of marine algae by inhibiting key metabolic enzymes

Effect of cooking temperatures on protein hydrolysates and sensory quality in crucian carp (Carassius auratus) soup

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

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