Chemical composition, amino acids and fatty acids profile of the mix of brown macroalgae, from Chabahar coasts

Akbary, Paria

Volume 14, Issue 3 (Autmn 2024) J. Aqua. Eco 2024, 14(3): 1-12 | Back to browse issues page

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Akbary P. Chemical composition, amino acids and fatty acids profile of the mix of brown macroalgae, from Chabahar coasts. J. Aqua. Eco 2024; 14 (3) :1-12
URL: http://jae.hormozgan.ac.ir/article-1-1091-en.html

Chemical composition, amino acids and fatty acids profile of the mix of brown macroalgae, from Chabahar coasts

Paria Akbary ^*

Abstract: (314 Views)

The aquaculture industry faces significant challenges in securing high-quality, stable, and cost-effective food sources. In recent years, extensive research has focused on utilizing various algae species as a protein source in aquatic diets. This study aims to evaluate the chemical composition, amino acid profile, and fatty acid profile of a blend of brown macroalgae: Padina australis, Sargassum ilicifolium, and Stoechospermum marginatum. The algae were collected from the tidal areas of Chabahar coast, washed, dried, mixed in a 1:1:1 ratio, and powdered for analysis. The chemical composition was determined using the AOAC method, fatty acids were analyzed by chromatography, and amino acids were assessed via HPLC. The results revealed that the macroalgae mixture contained 8.43% protein, 1.30% fat, 21.26% ash, and 68.01% moisture. The predominant saturated fatty acids were palmitic acid (17.11 ± 0.31%), myristic acid (11.43 ± 0.15%), and stearic acid (6.62 ± 0.32%). The ratio of non-essential to essential amino acids was 1.05. Oleic acid (17.21 ± 7.21%) was the most prevalent monounsaturated fatty acid, while the major long-chain polyunsaturated fatty acids (PUFAs) included arachidonic acid (11.24 ± 7.03%), linoleic acid (9.12 ± 3.21%), and eicosapentaenoic acid (8.13 ± 0.68%). The total essential and non-essential amino acids were 6.78 and 7.15 mg AA g⁻¹ sample, respectively, with aspartic acid (1.88 ± 0.05 mg AA g⁻¹) and glutamic acid (1.98 ± 0.05 mg AA g⁻¹) being the most abundant non-essential amino acids. Overall, these findings suggest that the blend of P. australis, S. ilicifolium, and S. marginatum represents a promising ingredient for aquatic nutrition, particularly due to its rich content of essential amino acids and long-chain unsaturated fatty acids. nutrition.

Keywords: Brown macroalgae, Essential amino acids, unsaturated fatty acids, Protein, Lipid

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Type of Study: Research | Subject: Special
Published: 2024/12/13