Sign in to use this feature.

Years

Between: -

Subjects

remove_circle_outline
remove_circle_outline
remove_circle_outline

Journals

Article Types

Countries / Regions

Search Results (1)

Search Parameters:
Keywords = Ulva comprressa

Order results
Result details
Results per page
Select all
Export citation of selected articles as:
18 pages, 1438 KiB  
Article
Fatty Acid Profile in Field-Collected Seaweed, Lipid Extraction Optimization, and Food Functional Properties
by Nabeel Gnayem, Razan Unis, Rima Gnaim, Álvaro Israel, Jallal Gnaim and Alexander Golberg
Life 2025, 15(5), 710; https://doi.org/10.3390/life15050710 - 27 Apr 2025
Viewed by 731
Abstract
Macroalgae (seaweeds) represent a sustainable and alternative source of high-value fatty acids (FAs), including omega-3 (n-3) and omega-6 (n-6), which could help alleviate pressure on wild fish stocks and mitigate global overfishing. This study analyzed the FA composition of [...] Read more.
Macroalgae (seaweeds) represent a sustainable and alternative source of high-value fatty acids (FAs), including omega-3 (n-3) and omega-6 (n-6), which could help alleviate pressure on wild fish stocks and mitigate global overfishing. This study analyzed the FA composition of field-collected red (Chondracanthus acicularis, Ballia callitriche, Gracilaria sp., and Gelidium coulteri), brown (Padina pavonica, Sargassum vulgare, Cystoseira myrica, Cystoseira sp., Dictyota dichotoma, and Stephanocystis mundane), and green seaweeds (Ulva compressa). Additionally, lipid extraction was optimized using food-grade solvents, reaction temperatures, and the functional properties of selected green and brown seaweeds. The results showed that brown and green seaweeds contained higher total FA content than red seaweeds, with a favorable n-6/n-3 ratio below 10. The selected species’ functional properties (Water- and Oil-Holding Capacities, Swelling Capacity) met food-grade standards. Ethyl acetate at 60 °C was identified as the optimal food-grade solvent for lipid extraction. Functional properties varied significantly by species and processing conditions, with Ulva compressa exhibiting superior Water- and Oil-Holding Capacities and Swelling Capacity compared to Cystoseira myrica, highlighting its potential as a functional food ingredient. These findings support using seaweeds as a sustainable source for human nutrition. Full article
(This article belongs to the Section Biochemistry, Biophysics and Computational Biology)
Show Figures

Figure 1

Back to TopTop