Biochemical composition and physicochemical properties of two red seaweeds (Gracilaria fisheri and G. tenuistipitata) from the Pattani Bay in Southern Thailand

Songklanakarin Journal of Science and Technology

Volumn 34, Issue 2, 2012, Pages 223-230

  Benjama, Ommee ^a   Masniyom, Payap ^a  

^a PRINCE OF SONGKLA UNIVERSITY   (Thailand)

Author keywords

Chemical composition; Marine algae; Nutrient; Physicochemical properties; Seasonal variation; Seaweed

Indexed keywords

EID: 84861938869     PISSN: 01253395     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

References (40)

1. AOAC. 2000. Official methods of analysis, 17th edition, Association of Official Analytical Chemists, Arlington VA, U.S.A.
2. Benjama, O. and Masniyom, P. 2011. Nutritional composition and physicochemical properties of two green seaweeds (Ulva pertusa and U. intestinalis) from the Pattani Bay in Southern Thailand. Songklanakarin Journal of Science and Technology. 35, 575-583.
3. Bligh, E.G. and Dyer, W.J. 1959. A rapid method of total lipid extraction and purification. Canadian Journal of Biochemistry and Physiology. 37, 911-917.
4. Caprez, A., Arrigoni, E., Amado, R. and Neukom, H. 1986. Influence of different types of thermal treatment on the chemical composition and physical properties of wheat bran. Journal of Cereal Science. 4, 233-239.
5. Darcy-Vrillon, B. 1993. Nutritional aspects of the developing use of marine macroalgae for the human food industry. International Journal of Food Science and Nutrition. 44, 23-35.
6. Dawes, C.J. 1988. Marine Botany, John Wiley and Sons, Inc., New York, U.S.A.
7. Denis, C., Morançais, M., Li, M., Deniaud, E., Gaudin, P, Wielgosz-Collin, G, Barnathan, G., Jaouen, P. and Fleurence, J. 2010. Study of the chemical composition of edible red macroalgae Grateloupia turuturu from Brittany (France). Food Chemistry. 119, 913-917.
8. Dreher, M. L. 1987. Handbook of dietary fiber, Dekker M. and Basel, Inc., New York, U.S.A.
9. Elleuch, M., Bedigian, D., Roiseux, O., Besbes, S., Blecker, C. and Attia, H. 2011. Dietary fibre and fibre-rich byproducts of food processing: Characterisation, technological functionality and commercial applications: A review. Food Chemistry. 124, 411-421.
10. Evans, WH. 1978. Evaluation of a method for the determination of cadmium, lead and nickel in food stuffs using measurement by flame atomic absorption spectrophotometry. Analyst. 103, 580-594.
11. FAO/WHO/UNU. 1985. Energy and protein requirements, Report of a joint FAO/WHO/UNU Expert Consultation, World Health Organization (WHO) Technical Report Series No. 724, WHO, Geneva, Switzerland.
12. Figuerola, F., Hurtado, M. L., Estevez, A. M., Chiffelle, I. and Asenjo, F. 2005. Fibre concentrates from apple pomace and citrus peel as potential fibre sources for food enrichment. Food Chemistry. 91, 395-401.
13. Fleurence, J. 1999. Seaweed proteins: biochemical nutritional aspects and potential uses. Trends in Food Science and Technology. 10, 25-28.
14. Fleurence, J., Le Coeur, C., Mabeau, S., Maurice, M., and Landrein, A. 1995. Comparison of different extractive procedures for proteins from the edible seaweeds Ulva rigida and Ulva rotundata. Journal of Applied Phycology. 7, 577-582.
15. Foster, G.G. and Hodgson, A.N. 1998. Consumption and apparent dry matter digestibility of six intertidal macroalgae by Turbo sarmaticus (Mollusca: Vetigastropoda: Turbinidae). Aquaculture. 167, 211-277.
16. Gressler, V., Yokoya, N.S., Fujii, M.T., Colepicolo, P., Filho, J.M., Torres, R.P. and Pinto, E. 2010. Lipid, fatty acid, protein, amino acid and ash contents in four Brazilian red algae species. Food Chemistry. 120, 585-590.
17. Indergaard, M. and Minsaas, J. 1991. Animal and human nutrition. In Seaweed resources in Europe: uses and potential, M.D. Guiry and G. Blunden, editors., John Wiley & Sons Ltd., Chichester, England, U.K., pp. 21-64.
18. Ito, K. and Hori, K. 1989. Seaweed: chemical composition and potential uses. Food Review International. 5, 101-144.
19. Kolthoff, I.M., Sandell, E.B., Meehan, E.J. and Bruckenstein, S. 1969. Quantitative Chemical Analysis, Macmillan Company, New York, U.S.A.
20. Kuniak, L. and Marchessault, R.H. 1972. Study of the crosslinking reaction between epichlohydrin and starch. Die Stärke. 4, 110-116.
21. Lahaye, M. 1991. Marine algae as sources of fibers: Determination of soluble and insoluble dietary fiber contents in some, sea vegetables. Journal of Science and Food Agriculture. 54, 587-594.
22. Liu, H.J., Chang, B.Y., Yan, H.W. Yu., F.H. and Liu, X.X. 1995. Determination of amino acids in food and feed by derivatization with 6-aminoquinolyl-N-hydroxysuccinimidyl carbamate and reversed-phase liquid chromatographic separation. Journal of AOAC International. 78, 736-744.
23. Lobban, C.S., Harrison, P.J. and Duncan, M.J. 1985. The physiological ecology of Seaweeds, Cambridge University Press, New York, U.S.A.
24. Mabeau, S. and Fleurence, J. 1993. Seaweed in food products: Biochemical and nutritional aspects. Trends in Food Science and Technology. 4, 103-107.
25. Marinho-Soriano, E., Fonseca, P.C., Carneiro, M.A.A. and Moreira, W.S.C. 2006. Seasonal variation in the chemical composition of two tropical seaweeds. Bioresource Technology. 97, 2402-2406.
26. Matanjun, P., Mohamed, S., Mustapha, N.M. and Muhammad K. 2009. Nutrient content of tropical edible seaweeds, Eucheuma cottonii, Caulerpa lentillifera and Sargassum polycystum. Journal of Applied Phycology. 21, 75-80.
27. McDermid, K.J. and Stuercke, B. 2003. Nutritional composition of edible Hawaiian seaweeds. Journal of Applied Phycology. 15, 513-524.
28. Mongeau, R. and Brassard, M. 1982. Insoluble diatery fiber from breakfast cereals and brans bile salt and water holding capacity in relation to particle size. Cereal Chemistry. 59, 413-417.
29. Nisizawa, K., Noda, H., Kikuchi, R. and Watanabe, T. 1987. The main seaweed foods in Japan. Hydrobiologia. 151/152, 5-29.
30. Ortiz, J., Romero, N., Robert, P., Araya, J., Lopez-Hernández, J., Bozzo, C. E., Navarrete, C.E., Osorio, A. and Rios, A. 2006. Dietary fiber, amino acid, fatty acid and tocopherol contents of the edible seaweeds Ulva lactuca and Durvillaea antarctica. Food Chemistry. 99, 98-104.
31. Potty, V. H. 1996. Physio-chemical aspects, physiological functions, nutritional importance and technological significance of dietary fibers-a critical appraisal. Journal of Food Science and Technology. 33, 1-18.
32. Prosky, L., Asp, N.G., Schweizer, T.F., DeVries, J.W. and Furda, I. 1992. Determination of insoluble, soluble dietary fiber in foods and food products: Collaborative study. Journal of the Association of Official Analytical Chemists International. 75, 360-367.
33. Rupérez, P. 2002. Mineral content of edible marine seaweeds. Food Chemistry. 79, 23-26.
34. Rupérez, P. and Saura-Calixto, F. 2001. Dietary fibre and physicochemical properties of edible Spanish seaweeds. European Food Research Technology. 212, 349-354.
35. Sánchez-Machado, D.I., López-Hernández, J. and Paseiro-Losada, P. 2004. Fatty acids, total lipid, protein and ash contents of processed edible seaweeds. Food Chemistry. 85, 439-444.
36. Scheneeman, B. O. 1987. Soluble vs. insoluble fibre-different physiological responses. Food Technology. 41, 81-82.
37. Suddendorf, R.F., Wright, S.K. and Boyer K.W. 1981. Sampling procedure and determination of lead in canned food. Journal of the Association of Official Analytical Chemists. 64, 657-660.
38. Suzuki, T., Ohsugi, Y., Yoshie, Y., Shirai, T. and Hirano, T. 1996. Dietary fiber content, water holding capacity and binding capacity of seaweeds. Fisheries Science. 62, 454-461.
39. USDA. 2001. Nutrient Database for Standard Reference, Release 14, Agricultural Research Service, Beltsville Human Nutrition Research Center, Maryland, U.S. Department of Agriculture (USDA), U.S.A.
40. Wong, K. and Cheung, P.C. 2000. Nutritional evaluation of some subtropical red and green seaweeds. Part 1-proximate composition, amino acid profiles and some physico-chemical properties. Food Chemistry. 7, 475-482.