Comparative analysis of proximate compositions, mineral and functional chemical groups of 15 different seaweed species
Premarathna, Amal D., Tuvikene, Rando, Fernando, P.H.P, Adhikari, Ranjith, Perera, M.C.N., Ranahewa, T.H., Howlader, Md Musa, Wangchuk, Phurpa, Jayasooriya, Anura P., and Rajapakse, R.P.V.J. (2022) Comparative analysis of proximate compositions, mineral and functional chemical groups of 15 different seaweed species. Scientific Reports, 12. 19610.
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Abstract
Seaweed is a popular edible source and is associated with many foods and pharmaceutical industries around the world. The current research aims to provide information on the chemical composition of 15 seaweed species consisted of Chlorophyta, Ochrophyta/Phaeophyceae, and Rhodophyta macroalgae, collected from coastal areas of Sri Lanka. Seaweed samples were subjected to the analysis of lipids, proteins, ash and macro, micro, trace and ultra-trace elements. The highest protein content was recorded in the brown algae. Maximum dietary fiber and ash contents were recorded from green algae. The highest predominant fatty acids were observed from green seaweeds (Caulerpa racemosa); however, linoleic acid (C18:2n6) is the dominant fatty acid of all macroalgae. Mineral contents were highest in the red macroalga; however, copper, zinc and magnesium were also comparatively higher in green alga Ulva lactuca. In conclusion, 15 seaweed species belonging to the three different classes of seaweeds are investigated in detail to obtain their biochemical, mineral, and fatty acid compositions for the synthesis of novel therapeutic agents. In order to explore biorefinery processes for these seaweeds, as well as how they can potentially be cultivated, more extensive studies are required. Studying and determining the nutritional values of seaweeds will be beneficial with the potential for future industrial uses and research.
| Item ID: | 76814 |
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| Item Type: | Article (Research - C1) |
| ISSN: | 2045-2322 |
| Copyright Information: | © The Author(s) 2022. This article is licensed under a Creative Commons Attribution 4.0 International License, which permits use, sharing, adaptation, distribution and reproduction in any medium or format, as long as you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons licence, and indicate if changes were made. The images or other third party material in this article are included in the article’s Creative Commons licence, unless indicated otherwise in a credit line to the material. If material is not included in the article’s Creative Commons licence and your intended use is not permitted by statutory regulation or exceeds the permitted use, you will need to obtain permission directly from the copyright holder. To view a copy of this licence, visit http://creativecommons.org/licenses/by/4.0/. |
| Date Deposited: | 20 Nov 2022 23:45 |
| FoR Codes: | 34 CHEMICAL SCIENCES > 3405 Organic chemistry > 340502 Natural products and bioactive compounds @ 100% |
| SEO Codes: | 28 EXPANDING KNOWLEDGE > 2801 Expanding knowledge > 280105 Expanding knowledge in the chemical sciences @ 100% |
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