Chemical composition and functional properties of two brown seaweeds from the Qeshm Island, Iran
Publish place: Iranian Journal of Fisheries Sciences، Vol: 19، Issue: 1
Publish Year: 1398
Type: Journal paper
Language: English
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Document National Code:
JR_JIFRO-19-1_007
Index date: 16 February 2022
Chemical composition and functional properties of two brown seaweeds from the Qeshm Island, Iran abstract
Seaweeds have been introduced as an important sources of food and pharmaceutical active agents since last century. In this study, the chemical composition and functional characteristics of (common names) Nizamuddinia zanardinii and Iyengaria stellata, were investigated. The total carbohydrate and ash contents were the two most abundant components in these seaweeds but their crude lipid and fiber contents were low. The protein content was higher in I. stellata followed over N. zanardinii. Atomic absorption spectrophotometry of the ashes showed that I. stellata contained higher amounts of both macrominerals (Ca, Mg) and trace elements (Fe, Zn) than N. zanardinii. Results of antioxidant properties showed that total phenolic (3.37 mg 100g-1), total antioxidant (27.08 mg g-1) and reducing power (22.76%) were higher in N. zanardinii than I. stellata, while DPPH free radical scavenging (7.16%) was higher in I. stellata. The results suggest that both the seaweeds could be used as a potential source of nutrient and antioxidant compounds in food and pharmaceutical industries.
Chemical composition and functional properties of two brown seaweeds from the Qeshm Island, Iran Keywords:
Chemical composition and functional properties of two brown seaweeds from the Qeshm Island, Iran authors
E. Mohammadi
Gorgan University of Agricultural Sciences and Natural Resources
B. Shabanpour
Gorgan University of Agricultural Sciences and Natural Resources
M. Kordjazi
Gorgan University of Agricultural Sciences and Natural Resources
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