Nutritional and phytochemical evaluation of the common green algae, Ulva spp. (Ulvophyceae), from the Persian Gulf
Pirian, Kiana; Piri, Khosro; Sohrabipour, Jelveh; Jahromi, Saied Tamadoni; Blomster, Jaanika
published: Oct 1, 2016
published online: Oct 19, 2016
manuscript accepted: Sep 13, 2016
manuscript received: Jun 10, 2016
ArtNo. ESP141018804004, Price: 29.00 €
Abstract The edible green algal genus Ulva is one of the most widely distributed and diverse macroalgae in the world. Although different species of Ulva can easily be found in almost all intertidal regions, it is necessary to know which species is suitable for utilization in nutritional and medicinal applications according to their chemical compositions. The aim of this study was to determine and compare the nutritional value of seven edible Ulva species which are growing in the same environmental conditions. The results revealed that the studied Ulva spp. possess relatively high protein (10.34 – 21.18 % d.w.), lipid (0.52 – 6.36 % d.w.) and ash (12.28 – 33.75 % d.w.) contents. The fatty acid profile verified the presence of major unsaturated fatty acids with high nutritional value, including oleic acid, linoleic acid and a-linolenic acid. Amino acid analyses showed that Ulva spp. possess most of the essential amino acids including lysine, methionine, valine and phenyl alanine. The phenolic and flavonoid contents of Ulva spp. varied from 2.15 to 8.03 mg GAE g–1 d.w. and 10.30 to 29.00 mg QE g–1 extract, and there were considerable amounts of chlorophyll-a and -b, and carotenoids. In conclusion, this study demonstrates the potential of each of Ulva spp. as a multi-product source for human nutrition and pharmaceutical applications.