Proximate analysis and fatty acid, mineral and soluble carbohydrate profiles of some brown macroalgae collected from Türkiye coasts

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.

Characterization of Proteins Extracted from Ulva sp., Padina sp., and Laurencia sp. Macroalgae Using Green Technology: Effect of In Vitro Digestion on Antioxidant and ACE-I Inhibitory Activity

“…rigida (green algae), and P. pavonica (brown algea) was found to be 116.5 ± 0.72 mg/g dw (11.65%), 74.15 ± 0.12 mg/g dw (7.41%), and 57.28 ± 0.12 mg/g dw (5.78%), respectively ( p < 0.05) . As observed in this study, it is known that the color of algae has an impact on their protein content .…”

“…In our previous study, the crude protein content of L. obtusa (red algea), U. rigida (green algae), and P. pavonica (brown algea) was found to be 116.5 ± 0.72 mg/g dw (11.65%), 74.15 ± 0.12 mg/g dw (7.41%), and 57.28 ± 0.12 mg/g dw (5.78%), respectively ( p < 0.05). 66 As observed in this study, it is known that the color of algae has an impact on their protein content. 67 Red seaweeds are widely recognized to contain the highest protein content among macroalgae, whereas green macroalgae can have higher protein content than brown macroalgae.…”