Evaluation of chemical components and physicochemical properties of two green macroalgae species Ulva intestinalis and Ulva linza from Persian Gulf

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PIRIAN K.; PIRI KH.; SOHRABIPOUR J.; TAMADONI JAHROMI S.; RABIEI R.

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Journal: IRANIAN JOURNAL OF MEDICINAL AND AROMATIC PLANTS Year:2017 | Volume:33 | Issue:1 (81) Page(s): 62-72

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Title

Evaluation of chemical components and physicochemical properties of two green macroalgae species Ulva intestinalis and Ulva linza from Persian Gulf

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Keywords

ChlorophytaQ1

Ulva intestinalisQ1

Ulva linzaQ1

Persian GulfQ1

Abstract

Nutritional, pharmaceutical, and healthcare properties of macroalgae are the most investigated subjects in macroalgae. In this study, nutritional and physicochemical properties of two important green macroalgae, Ulva intestinalis and Ulva linza, collected from the Persian Gulf, were investigated. In all analyses, we followed the reference methods with some modification. Results revealed that U. intestinalis contained higher protein content (15. 79%) as compared with U. linza (9. 90%) while U. linza had higher content of lipid (2. 30%), ash (26. 66%), phenol (2. 16 mgGA/g) and flavonoid (11. 7 mgQE/g) as compared with U. intestinalis with 1. 98% lipid 22. 50% ash, 1. 02 mgGA/g phenol and 8. 2 mgQE/g flavonoid. The two species did not show any significant differences about all analyzed compositions (P<0. 05) except lipid content. In physicochemical analyses, U. intestinalis showed higher water holding capacity (17. 5 g/g), swelling capacity (9. 5 mL/g), and oil holding capacity (5. 5 g/g) as compared with U. linza with water holding capacity of 8. 7 g/g, swelling capacity of 5. 7 mL/g and oil holding capacity of 2. 6 g/g. The difference between physicochemical properties of two species were all statically significant (P<0. 05). The study showed that the two algae species investigated with high protein content could be considered as valuable plant sources for direct consumption as human food and due to the unique physicochemical properties, the two species could be used as ingredients to improve the structure and nutritional values of the food products in food industries.

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APA: Copy

PIRIAN, K., PIRI, KH., SOHRABIPOUR, J., TAMADONI JAHROMI, S., & RABIEI, R.. (2017). Evaluation of chemical components and physicochemical properties of two green macroalgae species Ulva intestinalis and Ulva linza from Persian Gulf. IRANIAN JOURNAL OF MEDICINAL AND AROMATIC PLANTS, 33(1 (81) ), 62-72. SID. https://sid.ir/paper/105747/en

Vancouver: Copy

PIRIAN K., PIRI KH., SOHRABIPOUR J., TAMADONI JAHROMI S., RABIEI R.. Evaluation of chemical components and physicochemical properties of two green macroalgae species Ulva intestinalis and Ulva linza from Persian Gulf. IRANIAN JOURNAL OF MEDICINAL AND AROMATIC PLANTS[Internet]. 2017;33(1 (81) ):62-72. Available from: https://sid.ir/paper/105747/en

IEEE: Copy

K. PIRIAN, KH. PIRI, J. SOHRABIPOUR, S. TAMADONI JAHROMI, and R. RABIEI, “Evaluation of chemical components and physicochemical properties of two green macroalgae species Ulva intestinalis and Ulva linza from Persian Gulf,” IRANIAN JOURNAL OF MEDICINAL AND AROMATIC PLANTS, vol. 33, no. 1 (81) , pp. 62–72, 2017, [Online]. Available: https://sid.ir/paper/105747/en

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