Seasonal variations of total lipids, fatty acid composition, of Nizimuddinia zanardini from the seashore of Chabahar

Attaran Fariman, Gilan; Jangizehi Shastan, Salim; zahedi, Mir Mehdi

Volume 3, Issue 4 (Spring 2014) J. Aqua. Eco 2014, 3(4): 20-10 | Back to browse issues page

‎ 20.1001.1.23222751.1393.3.4.2.9

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Attaran Fariman G, Jangizehi Shastan S, zahedi M M. Seasonal variations of total lipids, fatty acid composition, of Nizimuddinia zanardini from the seashore of Chabahar. J. Aqua. Eco 2014; 3 (4) :20-10
URL: http://jae.hormozgan.ac.ir/article-1-43-en.html

Seasonal variations of total lipids, fatty acid composition, of Nizimuddinia zanardini from the seashore of Chabahar

Gilan Attaran Fariman ^*

, Salim Jangizehi Shastan

, Mir Mehdi Zahedi

Abstract: (8158 Views)

The Iran’s coastal marine algae have great potential in the fields of medicine, food and cosmetics which unfortunately, fewer have been studied. In the present study, Total lipid and fatty acid profile of brown algae, N. zanardini were measured in both cold and warm season. The total lipid content with 41.1±0.8 mg/g dry weight was high in February. In the present study, Fatty acid composition of lipids showed that Palmtic acid (C16:0), in both seasons, was the main fatty acid, with 40.27±1.51% in June and 40.49±0.23% in February. In both season the amount of Arachidonic acid (AA) was higher than Eicosapentaenoic acid. Total saturated fatty acid (SFA) in tow season do not showed significant changes, while total monounsaturated fatty acid (MUFA) in July showed a lower amount and total polyunsaturated fatty acid (PUFA) increased in February. The ratio between omga6 to omga3 in both cold and warm season was: 1.14:1 and 1.50:1 respectively, which higher than the cold and temperate zones species. In general, the seaweed N.zanardini, collected in February has higher total lipid and polyunsaturated fatty acids in comparison with July, but the variation of fatty acid and total lipid in compared with temperate zones species is not so tangible.

Keywords: Brown algae, Fatty acids, Total lipid, Nizimuddinia zanardini, Seasonal variation

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Type of Study: Research | Subject: Special
Published: 2014/12/26