Chemical composition and physicochemical properties of tropical red seaweed, Gracilaria changii

Pei, Teng Chan and Patricia Matanjun (2017) Chemical composition and physicochemical properties of tropical red seaweed, Gracilaria changii. Food Chemistry, 221. pp. 302-310. ISSN 0308-8146

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URL: http://dx.doi.org/10.1016/j.foodchem.2016.10.066

Abstract

A study on the proximate composition, minerals, vitamins, carotenoids, amino acids, fatty acids profiles and some physicochemical properties of freeze dried Gracilaria changii was conducted. It was discovered that this seaweed was high in dietary fiber (64.74 ± 0.82%), low in fat (0.30 ± 0.02%) and Na/K ratio (0.12 ± 0.02). The total amino acid content was 91.90 ± 7.70% mainly essential amino acids (55.87 ± 2.15 mg g1) which were comparable to FAO/WHO requirements. The fatty acid profiles were dominated by the polyunsaturated fatty acids particularly docosahexaenoic (48.36 ± 6.76%) which led to low x6/x3, atherogenic, and thrombogenic index. The physicochemical properties of this seaweed namely the water holding and the swelling capacity were comparable to some commercial fiber rich products. This study suggested that G. changii could be potentially used as ingredients to improve nutritive value and texture of functional foods for human consumption.and some physicochemical properties of freeze dried Gracilaria changii was conducted. It was discovered that this seaweed was high in dietary fibre (64.74 ± 0.82%), low in fat (0.30 ± 0.02%) and Na/K ratio (0.12 ± 0.02). The total amino acid content was 91.90 ± 7.70% mainly essential amino acids (55.87 ± 2.15 mg g1) which were comparable to FAO/WHO requirements. The fatty acid profiles were dominated by the polyunsaturated fatty acids particularly docosahexaenoic (48.36 ± 6.76%) which led to low x6/x3, atherogenic, and thrombogenic index. The physicochemical properties of this seaweed namely the water holding and the swelling capacity were comparable to some commercial fibre rich products. This study suggested that G. changii could be potentially used as ingredients to improve nutritive value and texture of functional foods for human consumption.

Item Type:	Article
Keyword:	Amino acids , Dietary fibre , Fatty acids , Minerals , Seaweed , Water holding capacity
Subjects:	Q Science > QD Chemistry > QD1-999 Chemistry > QD241-441 Organic chemistry > QD415-436 Biochemistry Q Science > QK Botany > QK1-989 Botany > QK1-474.5 General Including geographical distribution
Department:	FACULTY > Faculty of Food Science and Nutrition
Depositing User:	SITI AZIZAH BINTI IDRIS -
Date Deposited:	28 Sep 2021 15:02
Last Modified:	28 Sep 2021 15:02
URI:	https://eprints.ums.edu.my/id/eprint/29226

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