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Studies on chemical composition of three species of Enteromorpha

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Relation http://ir.cftri.com/12382/
http://dx.doi.org/10.1016/j.bionut.2014.04.001
 
Title Studies on chemical composition of three species of Enteromorpha
 
Creator Ganesan, K.
Suresh Kumar, K.
Subba Rao, P. V.
Tsukui, Y.
Bhaskar, N.
 
Subject 17 Fatty Acid Chemistry
03 Fungi
 
Description Studies on proximate, mineral, fatty and amino acid composition of edible Enteromorpha species,
viz. Enteromorpha compressa, Enteromorpha linza and Enteromorpha tubulosa, collected from the Northwest
coast of India, revealed for species-dependent nutrient composition variation. The present study
showed a higher amount of sugar (51.05
±
1.22%), protein (19.09
±
0.91%) and lipid content (5.56
±
0.16%)
E. tubulosa. Amongst the seventeen elements analyzed (Ca, K, Mg, Na, P, As, Cd, Co, Cu, Fe, Hg, Mn, Mo,
Ni, Zn, Cr, Pb), all three species showed a higher amount of calcium content. E. compressa was obtained
with rich amount of macro-elements (11.42
±
0.017 g/100 g dry wt), while maximum micro- and traceelements
(81.51
±
6.65 mg/100 g dry wt) were recorded in E. linza. Amino acid analysis revealed seven
out of the 10 essential amino acids were present either in excess or at-par with the reference proteins.
Moreover, all the three species studied possessed relatively high n-3 fatty acids; additionally they had
more unsaturated fatty acids than saturate ones, except in E. compressa. Therefore, based on the present
investigation, it could be stated that the three species studied could be used as food supplements to
improve the nutritive value in the omnivorous diet.
 
Date 2014
 
Type Article
PeerReviewed
 
Format application/pdf
 
Language en
 
Identifier http://ir.cftri.com/12382/1/Biomedicine%20%26%20Preventive%20Nutrition%204%20%282014%29%20365%E2%80%93369.pdf
Ganesan, K. and Suresh Kumar, K. and Subba Rao, P. V. and Tsukui, Y. and Bhaskar, N. (2014) Studies on chemical composition of three species of Enteromorpha. Biomedicine and Preventive Nutrition, 4. pp. 365-369.