Chemical and Biochemical Properties of Marine Algae Ulva lactuca and Nannocholoropsis oculata | ||
| Egyptian Journal of Aquatic Biology and Fisheries | ||
| Article 2, Volume 27, Issue 3, May and June 2023, Pages 19-34 PDF (613.76 K) | ||
| Document Type: Original Article | ||
| DOI: 10.21608/ejabf.2023.298840 | ||
| Author | ||
| Huda R. Metwaly et al. | ||
| Abstract | ||
| Marine algae are considered a source of different bioactive constituents including protein, oil, fiber, vitamins, pigments and dietary minerals. To evaluate the fine chemical and biochemical properties of the marine microalga Nannochloropsis oculata and macroalga Ulva lactuca, the present study was carried out. The cultivated N. oculate and the collected U. lactuca were washed, oven-dried, ground and subjected to analysis of moisture, protein, fats, carbohydrates and ash. In addition, macro and micro-nutrients, amino acids profile, fatty acids methyl ester and pigments were assessed. The moisture content of U. lactuca was higher (13.25 %) than N. oculata (3.5 %). Protein, oil and fiber contents were significantly higher (P<0.05) in N. oculata than in U. lactuca and ranged between 32.19 % and 20.44 %, 10.29 % and 0.65 %, 11.91 % and 8.61 %, respectively, based on dry weight. Total phytochemical chlorophyll in U. lactuca (5.97µg/ml) was more than in N. oculata (1.18µg/ml). The dominant dietary element in N. oculata was P (24000 mg/kg), while Ca (48300 mg/kg) was dominant in U. lactuca. The trace dietary minerals (Fe, Mn and Cu) were significantly higher in U. lactuca than in N. oculata. Both algae proteins had 17 (N. oculata) and 16 (U. lactuca) amino acids, seven of them being non-essential amino acids, which accounted for 40.01 and 48.75 g/100g, respectively. Saturated and unsaturated fatty acids represented 45.13 and 54.87%; 68.95 and 31.05% of the fat of N. oculata and U. lactuca, respectively. Polyunsaturated fatty acids were more evident in N. oculata (31.36%) than in U. lactuca (3.81%). | ||
| Keywords | ||
| Nannochloropsis oculate; Ulva lactuca; Biochemical properties; Amino acids; Fatty acids | ||
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