School of Chemistry, Faculty of Science, Medicine, and Health (SMAH), University of Wollongong, NSW 2522, Australia.
School of Medicine, SMAH, University of Wollongong, Wollongong, NSW 2522, Australia.
Food Chem. 2016 Oct 15;209:332-40. doi: 10.1016/j.foodchem.2016.04.039. Epub 2016 Apr 26.
The fatty acids (FA) of Ulva have potential to contribute to nutrition. However the large variability of FA profiles of Ulva species; thus the quality and quantity of FA in relation to nutrition is poorly defined. Herein we investigate the FA profile of 74 cultured Ulva samples crossing five culture regimes, six extraction regimes and four post-harvesting processes. This is compared alongside a comprehensive review of FA profiles of Ulva spp. With regard to the literature, Ulva is characterised by C16:0 (30.5±11.5%), C18:3 n-3 (14.5±6.3%), C18:4 n-3 (12.5±5.4%), C16:4 n-3 (8.9±4.8%) and C18:1 n-7 (10.1±4.0%). The investigated Ulva fell within the reported range of specific FA. High nutrient conditions showed the most desirable FA profile for health, along with the highest total FA content (56mgg(-1) dry weight equivalent) when extracted with an optimised protocol.
海藻中的脂肪酸 (FA) 具有一定的营养价值。然而，由于不同种海藻的 FA 谱存在较大差异，因此其 FA 的质量和数量与营养价值的关系尚不清楚。本研究调查了 74 株不同培养条件下的大型绿藻样本的 FA 谱，涵盖了 5 种培养条件、6 种提取条件和 4 种收获后处理方法。同时，我们还结合了对大型绿藻属 FA 谱的全面综述进行比较。文献中报道，大型绿藻的特征为 C16:0（30.5±11.5%）、C18:3 n-3（14.5±6.3%）、C18:4 n-3（12.5±5.4%）、C16:4 n-3（8.9±4.8%）和 C18:1 n-7（10.1±4.0%）。研究中的大型绿藻样本的 FA 谱落在了文献报道的范围内。在高营养条件下，FA 谱最符合健康需求，且当采用优化的提取方案时，FA 的总含量最高（56mgg(-1) 干重当量）。
