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Minerals, PUFAs and antioxidant properties of some tropical seaweeds from Saurashtra coast of India
Year:
2011
Source of publication :
Journal of Applied Phycology
Authors :
קומארי, פוג'ה
;
.
Volume :
23
Co-Authors:
Kumar, M., Discipline of Marine Biotechnology and Ecology, Central Salt and Marine Chemicals Research Institute, Council of Scientific and Industrial Research (CSIR), G.B. Marg, Bhavnagar 364021, India
Kumari, P., Discipline of Marine Biotechnology and Ecology, Central Salt and Marine Chemicals Research Institute, Council of Scientific and Industrial Research (CSIR), G.B. Marg, Bhavnagar 364021, India
Trivedi, N., Discipline of Marine Biotechnology and Ecology, Central Salt and Marine Chemicals Research Institute, Council of Scientific and Industrial Research (CSIR), G.B. Marg, Bhavnagar 364021, India
Shukla, M.K., Discipline of Marine Biotechnology and Ecology, Central Salt and Marine Chemicals Research Institute, Council of Scientific and Industrial Research (CSIR), G.B. Marg, Bhavnagar 364021, India
Gupta, V., Discipline of Marine Biotechnology and Ecology, Central Salt and Marine Chemicals Research Institute, Council of Scientific and Industrial Research (CSIR), G.B. Marg, Bhavnagar 364021, India
Reddy, C.R.K., Discipline of Marine Biotechnology and Ecology, Central Salt and Marine Chemicals Research Institute, Council of Scientific and Industrial Research (CSIR), G.B. Marg, Bhavnagar 364021, India
Jha, B., Discipline of Marine Biotechnology and Ecology, Central Salt and Marine Chemicals Research Institute, Council of Scientific and Industrial Research (CSIR), G.B. Marg, Bhavnagar 364021, India
Facilitators :
From page:
797
To page:
810
(
Total pages:
14
)
Abstract:
Twenty-two tropical seaweeds from the Rhodophyta, Phaeophyta and Chlorophyta were examined for their possible use as nutritional supplements. All seaweeds contained balanced Na/K and C/N ratio and high amounts of macroelements (Na, K, Ca, and Mg) as compared to the terrestrial vegetables. Among the microelements, Fe was the highest followed by Zn, Mn, Cu and other trace elements. Fatty acid distribution showed high level of n-6 and n-3 polyunsaturated fatty acids (PUFAs), and their ratios were within the WHO prescribed limits. The higher ratios of PUFA/SFA (>0. 4) are in agreement with the recommendations of nutritional guidelines. Most of the species, especially the Chlorophyta and Phaeophyta, had permissible intake values of unsaturation, atherogenic and thrombogenic indexes comparable to milk-based products. Principal component analysis demonstrated a correlation between total phenolic content, total antioxidant activity, DPPH, and O2 •- radical scavenging activity, suggesting polyphenols as the chief contributor to the antioxidant activity in seaweeds. These results indicate that these seaweeds could be a potential source of natural antioxidants, minerals and high-quality PUFAs and may be efficiently used as ingredients in functional foods. © 2010 Springer Science+Business Media B.V.
Note:
Related Files :
Antioxidant potential
Chlorophyta
Minerals
Phaeophyceae
PUFAs
Rhodophyta
Tropical seaweeds
עוד תגיות
תוכן קשור
More details
DOI :
10.1007/s10811-010-9578-7
Article number:
Affiliations:
Database:
סקופוס
Publication Type:
מאמר
;
.
Language:
אנגלית
Editors' remarks:
ID:
26654
Last updated date:
02/03/2022 17:27
Creation date:
17/04/2018 00:24
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Scientific Publication
Minerals, PUFAs and antioxidant properties of some tropical seaweeds from Saurashtra coast of India
23
Kumar, M., Discipline of Marine Biotechnology and Ecology, Central Salt and Marine Chemicals Research Institute, Council of Scientific and Industrial Research (CSIR), G.B. Marg, Bhavnagar 364021, India
Kumari, P., Discipline of Marine Biotechnology and Ecology, Central Salt and Marine Chemicals Research Institute, Council of Scientific and Industrial Research (CSIR), G.B. Marg, Bhavnagar 364021, India
Trivedi, N., Discipline of Marine Biotechnology and Ecology, Central Salt and Marine Chemicals Research Institute, Council of Scientific and Industrial Research (CSIR), G.B. Marg, Bhavnagar 364021, India
Shukla, M.K., Discipline of Marine Biotechnology and Ecology, Central Salt and Marine Chemicals Research Institute, Council of Scientific and Industrial Research (CSIR), G.B. Marg, Bhavnagar 364021, India
Gupta, V., Discipline of Marine Biotechnology and Ecology, Central Salt and Marine Chemicals Research Institute, Council of Scientific and Industrial Research (CSIR), G.B. Marg, Bhavnagar 364021, India
Reddy, C.R.K., Discipline of Marine Biotechnology and Ecology, Central Salt and Marine Chemicals Research Institute, Council of Scientific and Industrial Research (CSIR), G.B. Marg, Bhavnagar 364021, India
Jha, B., Discipline of Marine Biotechnology and Ecology, Central Salt and Marine Chemicals Research Institute, Council of Scientific and Industrial Research (CSIR), G.B. Marg, Bhavnagar 364021, India
Minerals, PUFAs and antioxidant properties of some tropical seaweeds from Saurashtra coast of India
Twenty-two tropical seaweeds from the Rhodophyta, Phaeophyta and Chlorophyta were examined for their possible use as nutritional supplements. All seaweeds contained balanced Na/K and C/N ratio and high amounts of macroelements (Na, K, Ca, and Mg) as compared to the terrestrial vegetables. Among the microelements, Fe was the highest followed by Zn, Mn, Cu and other trace elements. Fatty acid distribution showed high level of n-6 and n-3 polyunsaturated fatty acids (PUFAs), and their ratios were within the WHO prescribed limits. The higher ratios of PUFA/SFA (>0. 4) are in agreement with the recommendations of nutritional guidelines. Most of the species, especially the Chlorophyta and Phaeophyta, had permissible intake values of unsaturation, atherogenic and thrombogenic indexes comparable to milk-based products. Principal component analysis demonstrated a correlation between total phenolic content, total antioxidant activity, DPPH, and O2 •- radical scavenging activity, suggesting polyphenols as the chief contributor to the antioxidant activity in seaweeds. These results indicate that these seaweeds could be a potential source of natural antioxidants, minerals and high-quality PUFAs and may be efficiently used as ingredients in functional foods. © 2010 Springer Science+Business Media B.V.
Scientific Publication
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