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Nutrient Composition of Dried Seaweed Gracilaria gracilis
Abstract
The nutrient composition of dried red seaweed Gracilaria gracilis collected from Barru waters, South Sulawesi including proximate, dietary fiber, minerals, fatty acid and amino acid profile has been investigated. The objective of this study was to evaluate the various nutritional parameters of G. gracilis for utilization in human nutrition. Results show that the content of moisture (19.045), protein (10.86%), ash (6.78%), fat (0.18%), carbohydrate (63.13%) and dietary fiber (27.48%) basis on the dry weight. The content of calcium (429.11 mg.100 g-1), sodium (290.89 mg.100 g-1), phosphor (57.01 mg.100 g-1), iron (15.20 mg.100 g-1) and potassium (1380.42 mg.100 g-1). Leucine was the major essential amino acid found to be 9374.22 mg.kg-1, while glutamic acid was the major non-essential amino acid found to be 10848.98 mg.kg-1. Palmitic acid was the major saturated fatty acid found to be 0.08%, while oleic acid was the major unsaturated fatty acid found to be 0.05%. The nutrient composition of G. gracilis was discussed in this study and suggested that the seaweed species have potentially be used as raw material or ingredient of a healthy food for human.
... However, during the drying process, the moisture content undergoes a substantial reduction. In this study, the moisture content of dried U. lactuca was found to be lower than that reported by Rasyid et al. (2019), who recorded it at 16.9%. Conversely, the moisture content of dried G. changii was approximately 11.54%, which closely aligns with the findings of Rosemary et al. (2019), who reported a moisture content of around 10.40%. ...
... This result notably exceeded values reported by other studies, such as Rasyid et al. (2019) with 6.78%, Purwaningsih and Deskawati (2020) with 24.83 ± 0.83%, and Radha (2018) with 7.83%. It's important to note that ash content can vary significantly among different seaweed species (Yoshie et al. 1994). ...
... In this study, Ulva protein content was found to be 14.36%. While this value was lower than what was reported by Rasyid et al. (2019) at 63.13%, Radha (2018) at 86. 58%, and Yudiati et al. (2020) at 61.38%, it notably exceeded the value reported by Purwaningsih and Deskawati (2020) at 11.05%. This value, while slightly lower than the values reported by Costa et al. (2018) at 17.43% and Morales et al. (2018) at 17.20%, was notably higher than the protein content found in G. changii, (7.8%). ...
Nori is a dried edible seaweed sheet made from Porphyra, a genus of red algae that thrivesprimarily in subtropical waters. Nori-like products have been developed from tropical seaweed species but they are still considered undesirable due to their astringent taste and lower protein content compared to the original nori. This investigation aimed to produce a nori-like product by utilizing a combination of locally sourced seaweeds, Ulva lactuca and Gracilaria changii, with the addition of anchovy flour to enhance its protein content. To obtain the optimal formulation of the product, we employed a design expert software application to analyze sensory data collected from a hedonic scale assessment involving 25 trained panelists. We evaluated sensory characteristics, including appearance, aroma, texture, taste, and overall satisfaction. Additionally, we considered parameters such as crispness and colour to determine the nori-like product quality. The best-selected product, determined through sensory evaluation, underwent further analysis of its proximate and amino acids profile, as well as mineral content. The results were compared to those of commercial nori from Porphyra. The highest-quality product was found to be the nori-like product with a formula consisting of 25.40% Ulva lactuca, 7.98% Gracilaria changii, 1.50% glycerin, 4.12% anchovy powder and the remainder water.
... Carbohydrates are the most important components of metabolism, mainly providing energy for respiration and other metabolic processes [63]. Carbohydrates were the predominant fraction of RO (58.7 ± 2.6 wt%), in agreement with previous studies reporting contents in brown seaweeds ranging between 40−60 wt% [64]. ...
... Brown macroalgae are rich sources of minerals, with contents ranging 14 to 35 wt% [87]. Their concentration and composition are influenced by geographical location and species, as algae can selectively absorb minerals from the surrounding seawater [63]. Seaweeds were reported to contain more minerals and possess a higher ability (>10 6 ) to concentrate rare earth elements compared to terrestrial plants [38] by specifically accumulating minerals from nearby seawater in their thalli [88]. ...
Rugulopteryx okamurae (RO) is a species of brown seaweed that has invaded several shorelines worldwide, including the Spanish Mediterranean and the Strait of Gibraltar coasts, causing serious environmental and economic problems. This work aimed to characterize the bioactive composition of RO. A high content of carbohydrates (58.7 ± 2.6 wt%), fats (17.1 ± 0.4 wt%), and ashes (14.3 ± 0.2 wt%) were found, together with lower protein content (5.5 ± 1.8 wt%). Holocellulose was the most abundant polysaccharide fraction (49.2 ± 1.3 wt%), showing 43.4 ± 2.0 wt% of cellulose and 5.8 ± 0.7 wt% of hemicellulose, followed by lignin (18.9 ± 2.5 wt%). The monosaccharides composition showed a high level of glucose (13.2 ± 1 wt%) and glucuronic acid (9.3 ± 0.5 wt%). RO contained high levels of essential nutrients (Ca, K, Na, S, Mg), trace minerals (Mn, Mo, Se, and Cu), and some toxic heavy metals (Ni, Cd, As). The main fatty acid present in RO was palmitic acid (C16:0, 30.8 ± 3.0 mg/100 g), followed by myristic acid (C14:0, 19.3 ± 2.4 mg/100 g) and eicosatetraenoic acid (C20:4, 19.2 ± 1.3 mg/100 g). The extract obtained by microwave-assisted extraction (MAE) presented significant contents of polyphenols (2.7 ± 0.2 mg GAE/g) and antioxidant activity (3.0 ± 0.4 mg TE/g DPPH, 4.5 ± 0.3 mg TE/g ABTS, 4.7 ± 0.3 mg TE/g FRAP). Six main polyphenols were identified by HPLC-MS/MS, showing higher contents of gallic acid (20.7 ± 1.5 mg/g) and chlorogenic acid (9.7 ± 0.5 mg/g). These results highlight the possibilities offered in the valorization of RO to obtain bioactive compounds with antioxidant performance in several applications.
... The moisture content of seaweed was determined using the hot air oven method described by Rasyid et al. (2019) with slight modification. Briefly, 2 g of seaweed powder was weighed in an aluminum disc. ...
... Similar carbohydrate content (52.93%-55.12%) was reported in the GC collected from the red sea by Omar et al. (2013) and Rosemary et al. (2019). However, variation within species has also been reported like Gracilaria gracilis comprising 63.13% of carbohydrates procured from Barry water Sulawesi western Pacific Ocean (Rasyid et al., 2019). In contrast, lower carbohydrate contents (33%) were reported in G. verrucosa and G. cervicornis by Nazni and Deepa (2015) and Marinho-Soriano et al. (2006), respectively. ...
In the present research, physicochemical, functional, and antioxidant properties of Gracilaria corticata (GC) powder were evaluated. The seaweed was found rich in protein (21%) carbohydrate (53.03%) and fat (7.8%). The inductively coupled plasma–optical emission spectrometry showed among the mineral's calcium (13.987 mg/g) and magnesium (7.48 mg/g) were found to be in higher percent. Three transition peaks were observed as the samples were subjected to DSC (−5.27°C for fat, 82.25°C for carbohydrates, and 98.79°C for proteins). The CHNS analysis demonstrated sulfur content (2.23%) depicts presence of sulfate polysaccharide confirmed by Fourier transform infrared spectroscopy spectra band at 1235 cm⁻¹. A significant increase in the swelling capacity (14.26–21 mL/g) and water holding capacity (8.21–9.09 g/g) was observed as the temperature was increased from 25 to 80°C. On the contrary, oil holding capacity decreased significantly from 3.98 to 2.11 g/g with an increase in temperature. Nowadays, the sedentary lifestyle leads to chronic disease; however, the antioxidants derived from plants provide the biochemical defense from free radical formation. The marine‐derived algal are good sources of nutrition and antioxidants, being natural sources of GC, the antioxidant activity exhibited by total phenolic content and α‐diphenyl‐β‐picrylhydrazyl were found to be (11 mg GAE/g and 18%) inhibition, respectively. The principal phytochemicals profile was quantified by liquid chromatography‐mass spectrometry as catechin, coumaric acid, phloroglucinol, and luteolin.
... Seaweed (Gracilaria sp.) by-product after agar extraction contained 27.84% of protein, 0.6% of fat, 20.65% of fibre, 9.07% of ash and 41.83% of carbohydrate on a dry weight basis [7]. G. gracilis contained moisture (19.04%), protein (10.86%), ash (6.78%), fat (0.18%) and carbohydrates (63.13%) on a dry weight basis [8]. The proximate composition of Gellidium sp. ...
The present era is witnessing a rise in research and development activities, focused on the conversion of
waste, biomass, and various residues into energy, fuels, and other useful materials. Environmental distress
with the recent economic crunch, and political insecurity has urged for industrial innovation, aiding new
job opportunities, enhanced competitiveness, and improved economic growth. Large quantities of both
liquid and solid waste are produced every year by the agar processing industries. These waste materials
contain biodegradable organic and inorganic matter, and disposal of such waste eventually creates serious
environmental problems. The waste loads of the processing plant can be reduced significantly through
the use of new or modified processing methods or in-plant treatment. Many opportunities exist for better
utilization of agar processing industrial wastes. This review has included the effective utilization of agar
wastage and switched to the preparation of fertilizer, bio-fillers, feed, protein hydrolysis, flavor enhancer
and other valorized food products
... The extract of Gracilaria sp. was discovered to contain a high level of total fibre, with a concentration of 40.6% in a study conducted by (Neto et al., 2018). Rasyid et al. (2019) also reported that Gracilaria gracilis contains 27.48% fibre, while Purwaningsih (2022) reported up to 64.74%. The fibre contained in Gracilaria sp. ...
The liquid by‐products obtained from the fisheries industry are usually discarded after primary processing. In this study, by‐products of pressure‐cooked milkfish broth were utilised and combined with Gracilaria sp. to create sustainable seaweed stick snacks. By utilising the by‐products of liquid waste from pressurised milkfish processing, combined with the addition of Gracilaria seaweed in snack development, it is expected to obtain a snack products with increased protein and fibre level. This endeavour contributes to the achievement of the Sustainable Development Goals (SDGs), particularly in promoting good health and well‐being, as well as responsible consumption and production. Comprehensive analyses were performed, covering proximate composition, dietary fibre, functional group, thermal properties, colour, microstructure, pore size, viscosity, texture, and sensory evaluation through hedonic testing and check‐all‐that‐apply sensory (CATA) profiling. The FTIR results showed that the inclusion of seaweed and fish broth was recognised and presented in the specific characteristic bands, especially the stretching band in the polysaccharide fingerprint region, and with protein vibration bands blending with the inclusion of broth. The seaweed had an impact on the dough viscosity and product's texture, increasing the firmness, and the amino acids in the broth enhanced the taste of the resulting snack, positively influencing the panellists' preferences. The smoothness, moistness, roughness, and overall texture attributes of the snack were altered by the combination of seaweed and broth additions. According to the sensory, physical properties, and nutrient results, the optimal snack formulations included the addition of 36% seaweed and 4% broth (S36B4). The prominent sensory attributes of the product were also described in the CATA sensory evaluation. Additionally, the inclusion of Gracilaria sp. increased the dietary fibre content, while milkfish broth contributed to higher levels of amino acids, improving the nutritional profile of the snacks. Therefore, this study promoting a new source of protein could be synergistically combined with marine plant‐based fibre to produce hybrid nutrient‐dense snack products, addressing the growing demand for sustainable food trends.
... The proximate compositions of the caterpillars were determined as follows: the moisture content was determined by using the oven drying method as described by the Association of Official Analytical Chemists (AOAC) [17,18]. Fat content was determined using the procedure of AOAC and n-hexane as solvent. ...
Climate change due to natural causes and anthropogenic causes edible insects have become more and more popular as alternative food sources. Poses a potential to seriously contribute to food security and poverty alleviation in many developing nations. The study compared the nutritional value of two different methods of preserving edible caterpillars in Chitambo district. The proximate composition and minerals of the caterpillars were determined using standard methods. Data was analysed by an analysis tool Statistical Package for Social Sciences. The moisture content of the caterpillar samples ranged from 8.08% to 13.44% respectively. The study found significant variations in crude fat Chipumi (G. maja) boiled and pressed with a content of 26.62% per 20g and the Mumpa (G. zambesina) roasted and un-pressed with a content of 12.71 % per 20g. For crude fat was recorded higher in treatment with pressed caterpillars and G. maja retain more crude fat than G. zambesina. The species Mumpa (G. zambesina) recorded the highest crude protein content of 30.38% of other treatments included in this study. The highest amount of energy of 26833.43j/g was recorded in Chipumi (G. maja). The mineral content of Mumpa (G. zambesina) was appreciably higher than Chipumi (G. maja). However, the preservation methods had little effect on crude protein and the boiled and pressed caterpillars tend to retain more proteins. The treatment with roasted caterpillars had higher mineral and energy content than the treatment with boiled caterpillars, except for sodium which was higher in boiled treatments due to the addition of the seasoning sodium chloride (salt). The findings suggest that preservation methods affected the nutritional composition of edible caterpillars.
... The nutrient makeup of seaweeds varies depending on geographical area, species, and environmental growing conditions. The primary metabolic activity of seaweeds is governed by temperature and the concentration of critical nutrients in the surrounding waters [18]. Table 1 The amount of moisture in food impacts its quality and shelf life. ...
Nori is a dried edible seaweed sheet made from Porphyra , a genus of red algae that thrives primarily in subtropical waters. Nori-like products have been developed from tropical seaweed species, but they are still considered undesirable due to their astringent taste and lower protein content compared to the original nori. This investigation aimed to produce a nori-like product by utilizing a combination of locally sourced seaweeds Ulva lactuca and Gracilaria with the addition of anchovy flour to enhance its protein content. To obtain the optimal formulation of the product, we employed a design expert application to analyze sensory data collected from a hedonic scale assessment involving 25 trained panelists. We evaluated sensory characteristics, including appearance, aroma, texture, taste, and overall satisfaction. Additionally, we considered parameters such as crispness and color to determine the nori-like product quality. The best-selected product, determined through sensory evaluation, underwent further analysis of its proximate and amino acids profile, as well as mineral content. The results were compared to those of commercial nori from Porphyra . The highest-quality product was found to be the nori-like product with a formula consisting of 25.40% Ulva lactuca , 7.98% Gracilaria , 1.5% glycerol, and 4.12% anchovy.
The gross nutritional profile of 34 seaweed species from three sites (Mkomani, Kibuyuni and Mtwapa) in coastal Kenya were studied. The crude fat, crude protein, crude fibre and crude ash were determined by the standard AOAC methods while the nitrogen-free extract (NFE) was calculated by weight difference of the chemical components. The chemical constituents of the seaweeds varied significantly among the algal divisions, species, months and sites (p<0.05). The major chemical components was the NFE with a mean value of 42.09 ± 0.83% dry weight (DW) followed by crude ash (31.94 ± 0.78% DW), crude fibre (14.08 ± 0.26% DW), crude protein (10.09 ± 0.26% DW), whereas the least component was crude fat with a mean value of 1.81 ± 0.04% DW (p<0.05). The crude protein levels were positively correlated with nitrogen content and in crude fibre and negatively with NFE, crude fat and crude ash (p<0.05). The findings on the gross nutritional profile of the seaweeds in this study could be used as a basis for more advanced research on nutritional information guideline and as potential resources for seaweed-based products for improved human and animal nutrition.
Variations in protein, carbohydrate, lipid, ash, moisture, fatty acid and amino acid contents of the seaweeds Ulva lactuca Linnaeus (Chlorophyta), Jania rubens (Linnaeus) J.V. Lamouroux and Pterocladia capillacea (S.G. Gmelin) Bornet (Rhodophyta) were studied seasonally from spring to autumn 2010. The seaweeds were collected from a rocky site near Boughaz El-Maadya on the coast of Abu Qir Bay east of Alexandria, Egypt. Remarkable seasonal variations were recorded in the levels of the studied parameters in the three species. Pterocladia capillacea was characterized by the highest protein and carbohydrate content throughout the different seasons, whereas Ulva lactuca contained more lipids (4.09 ± 0.2%) than J. rubens and P. capillacea. The highest total fatty acids were recorded in J. rubens during the three seasons, while saturated fatty acids were predominant in P. capillacea during spring. This is due mainly to the presence of palmitic acid (C16:0), which made up 74.3% of the saturated fatty acids. The highest level of polyunsaturated fatty acids (PUFA) in these algae was measured in J. rubens; DHA (22:6ω3) was the main acid, making up 26.4% of the total fatty acids especially during summer. Proline was the major component of the amino acids in the three algal species, with maximum amounts in U. lactuca.
The proximate, fatty acid and mineral composition were determined for green (Ulva lactuca and Enteromorpha intestinalis), brown (Sargassum ilicifolium and Colpomenia sinuosa) and red (Hypnea valentiae and Gracilaria corticata) seaweeds collected from the Persian Gulf of Iran. Results showed that the seaweeds were high in carbohydrate (31.8-59.1%, dry weight) and ash (12.4-29.9%) but low in lipid content (1.5-3.6%). The protein content of red or green seaweeds was significantly higher (p < 0.05) compared to brown seaweeds. The fatty acid composition of various seaweed lipids varied considerably with 51.9-67.4% of saturates, 22.0-32.9% of monoenes and 9.2-19.1% of polyunsaturated fatty acids (PUFA). E. intestinalis contained the highest total n-3 PUFA content with the lowest n-6/n-3 ratio. Persian Gulf seaweeds contained higher concentrations of all the minerals examined (K, Mg, Fe, Mn, Cu, Zn and Co) compared to terrestrial vegetables. Seaweeds could potentially be used as a food or feed additive in Iran.
Chemical composition lash, protein, fibre, fat, carbohydrates) and mineral content (Na, K, Mg, Ca, Fe, Cu, Cr, Zn, Pb) was determined in six Caribbean seaweed species. Gracilaria cornea, Eucheuma isiforme, Caulerpa racemosa, Codium isthmocladum, Padina gymnospora and Sargassum filipendula from natural populations were evaluated for their nutritional quality in the spring of 1994. Ash was the most important constituent ranging from 29.06-55.93%. Eucheuma isiforme showed the highest protein content (12.10%), while lowest value was found in Codium isthmocladum (3.50%). Fat content was highest in Codium isthmocladum and Gracilaria cornea. Crude fiber varied from 1.01 to 9.07%. Both members of the Rhodophyta showed high carbohydrate contents. Sargassum filipendula and Padina gymnospora were characterized by a high mineral content, calcium and magnesium were particularly high. Trace metals (Fe, Pb, Cu, Cr and Zn) occurred at high levels in all species. The potential use of these species for human consumption or alternative human uses is discussed.
Four species of marine benthic algae (Laurencia filiformis, L. intricata, Gracilaria domingensis and G. birdiae) that belong to the phylum Rhodophyta were collected in Espírito Santo State, Brazil and investigated concerning their biochemical composition (fatty acid, total lipid, soluble proteins, amino acid and ash). The total content of lipid (% dry weight) ranged from 1.1% to 6.2%; fatty acid from 0.7% to 1.0%; soluble protein from 4.6% to 18.3%, amino acid from 6.7% to 11.3% and ash from 22.5% to 38.4%. Judging from their composition, the four species of algae appear to be potential sources of dietary proteins, amino acids, lipids and essential fatty acids for humans and animals.
The nutritional compositions of 34 edible seaweed products of the Laminaria sp., Undaria pinnatifida, Hizikia fusiforme and Porphyra sp. varieties were analyzed.This study determined amino acid and fatty acid (FA) distributions and contents of protein, fat, and total fibre of these seaweed varieties. In general, the marine macroalgae varieties tested demonstrated low lipid contents with 2.3 ± 1.6 g/100 g semi-dry sample weight (s.w.) and proved to be a rich source of dietary fibre (46.2 ± 8.0 g/100 g s.w). The pure protein content of seaweed products varied widely (26.6 ± 6.3 g/100 g s.w. in red algae varieties and 12.9 ± 6.2 g/100 g s.w. in brown algae varieties). All essential amino acids were detected in the seaweed species tested and red algae species featured uniquely high concentrations of taurine when compared to brown algae varieties. Interestingly, the FA distribution of seaweed products showed high levels of n-3 FA and demonstrated a nutritionally ideal n-6/n-3 FA ratio. The predominante FA in various seaweed products was eicosapentaenoic acid (C20:5, n-3) which was at concentrations as high as 50% of total FA content.
The nutritional composition of four commercially available seaweeds, Macrocystis pyrifera, Undaria pinnatifida, Porphyra and Ecklonia radiata, was compared with six wild-harvested species, Ulva stenophylla, Porphyra, Ecklonia radiata, Durvillaea antarctica, Hormosira banksii and Undaria pinnatifida. In the wild-collected species, ash contents were high (19.8-26.6% dry weight). Carbohydrate content ranged from 45.4-66.9%, while protein varied from 6.1-32.7%. Some species had high levels of potassium (<71.2 g/kg) and calcium (<15.3 g/kg). Total arsenic concentrations were high in some species (<97 mg/kg), but the dominant forms were the organic arsenic compounds that are regarded as non-toxic. Inorganic arsenic was well below the New Zealand regulatory limit. The variation in proximate composition and mineral content was high among species collected at different times or locations and between different species. New Zealand's native and naturalized seaweeds are comparable to other edible seaweeds and would be a healthy addition to normal diets.
In the Far East and Pacific, there has been a long tradition of consuming seaweeds as sea vegetables, while in Western countries the principal use of seaweeds has been as source of phycocolloids (alginate, carrageenan and agar), thickening and gelling agents for various industrial applications, including uses in foods. In addition, seaweeds constitute an interesting source of compounds with health protective effects. This paper is a short review on the biochemical composition and the nutritional value of seaweeds.
The nutritional compositions of two edible red (Gracilaria salicornia) and green (Ulva lactuca) seaweeds were determined to evaluate their possible uses as potential food ingredients.
In general, these species contained limited amounts of lipids ranging between 0.99 and 2.00 g 100 g(-1) dry weight) and considerably high amount of minerals, especially in G. salicornia (38.91 g 100 g(-1) d.w.). The crude protein values varied between 9.58 and 10.69 g 100 g(-1) d.w. Amounts for total amino acids were 889.78 ± 22.64 mg g(-1) protein d.w. in G. salicornia and 543.3 ± 15.14 mg g(-1) protein d.w. in U. lactuca. The most abundant fatty acids were C12:0, C16:0, C20:4 ω6 and C22:5 ω3, in addition to C18:1 in G. salicornia. Both seaweed species were balanced sources of ω3 and ω6 fatty acids with a ratio of ω6/ω3 that varied between 1.2 and 1.17. Between the seaweeds investigated, high levels of K (2414.02-11 380.06 mg 100 g(-1) d.w.) were observed and the amounts of Ca, Na and Fe were higher than those reported for land plants.
Thus, G. salicornia and U. lactuca may be utilised as value-added products for human nutrition purposes.
Gracilaria changgi, an edible seaweed was analyzed to determine its proximate chemical composition, mineral elements, vitamin C, β-carotene, free fatty acid and amino acid contents. G. changgi showed vitamin A activity of 865 μg rectinol equivalents/100 g sample. It contained a higher composition of unsaturated fatty acids (74%), mainly the omega fatty acids and 26% of saturated fatty acids (mainly palmitic acid) and also relatively high levels of calcium and iron. Major amino acid components are glycine, arginine, alanine and glutamic acid. Among the essential amino acids assayed, lysine with a chemical score of 53% appeared to be the most limiting when compared with the essential amino acid pattern of egg protein. This study was conducted to create a nutritional data for G. changgi in order to popularize its consumption and utilization in Malaysia. Comparisons to corresponding nutrient values in several commonly consumed local vegetables were also made.