International Journal of Pure & Applied Bioscience (IJPAB)
Year : 2017, Volume : 5, Issue : 5
First page : (1210) Last page : (1216)
Article doi: http://dx.doi.org/10.18782/2320-7051.5233
Amino Acid and Fatty Acid Composition of Seaweeds (Ulva reticulata and Sargassum cinctum): A Novel Natural Source of Nutrition
A. H. Ishakani1*, K. H. Vadher1, R. M. Kadri2 and M. R. Patel3
1Dept. of Aquaculture, College of Fisheries Science, JAU, Veraval-362265, Gujarat, India
2CIFT, ICAR Regional Center, Bhidiya Plot, Veraval-362269, Gujarat, India
3College of Fisheries Science, NAU, Navsari-396450, Gujarat, India
*Corresponding Author E-mail: ishakaniajaj@gmail.com
Received: 17.07.2017 | Revised: 22.08.2017 | Accepted: 27.08.2017
ABSTRACT
Seaweed important renewable resource in the marine environment and have been a known natural source of nutritional compounds with health benefit. Nutritional study of seaweeds compounds has been scarce, and is estimated mainly from their biochemical and chemical composition. For that purpose to evaluate the nutrition quality of seaweed Ulva reticulata and Sargassum cinctum based on amino acid profiling and fatty acid profiling were carried out. Amino acid were analyzed using UHPLC (Ultimate High Performance Liquid Chromatography) unit and Fatty acids were identified and quantified as FAME (Fatty Acid Methyl Ester) using GC-MS (Gas chromatography Mass Spectrophotometer) unit. Results revealed that the numbers of amino acids were observed in U. reticulata (15) and S. cinctum (14) with more than 50% essential amino acids (EAA) to total amino acid (TAA) whereas PUFAs content were accounted 67.04%, 60.78% respectively with less than one dietary n-6/n-3 ratio. Therefore results indicated that both seaweeds can be considered as alternative source of amino acid and fatty acid for feed supplement and animal nutrition.
Key word: Ulva reticulata, Sargassum cinctum, Amino acid, Fatty acid.
Full Text : PDF; Journal doi : http://dx.doi.org/10.18782
Cite this article: Ishakani, A.H., Vadher, K.H., Kadri, R.M. and Patel, M.R., Amino Acid and Fatty Acid Composition of Seaweeds (Ulva reticulata and Sargassum cinctum): A Novel Natural Source of Nutrition, Int. J. Pure App. Biosci.5(5): 1210-1216 (2017). doi: http://dx.doi.org/10.18782/2320-7051.5233
