Aquatic Animal Health and Therapeutics Laboratory (AquaHealth), Institute of Bioscience, Universiti Putra Malaysia, Serdang 43400, Malaysia.
Laboratory of Natural Medicines and Products Research, Institute of Bioscience, Universiti Putra Malaysia, Serdang 43400, Malaysia.
Molecules. 2021 Aug 27;26(17):5216. doi: 10.3390/molecules26175216.
Recent increased interest in seaweed is motivated by attention generated in their bioactive components that have potential applications in the functional food and nutraceutical industries. In the present study, nutritional composition, metabolite profiles, phytochemical screening and physicochemical properties of freeze-dried brown seaweed, were evaluated. Results showed that the had protein content of 8.65 ± 1.06%, lipid of 3.42 ± 0.01%, carbohydrate of 36.55 ± 1.09% and total dietary fibre content of 2.75 ± 0.58% on dry weight basis. The mineral content of including Na, K, Ca, Mg Fe, Se and Mn were 8876.45 ± 0.47, 1711.05 ± 0.07, 1079.75 ± 0.30, 213.85 ± 0.02, 277.6 ± 0.12, 4.70 ± 0.00 and 4.45 ± 0.00 mg 100/g DW, respectively. Total carotenoid, chlorophyll and content in were detected at 45.28 ± 1.77, 141.98 ± 1.18 and 111.29 µg/g respectively. The total amino acid content was 74.90 ± 1.45%. The study revealed various secondary metabolites and major constituents of fibre to include fucose, mannose, galactose, xylose and rhamnose. The metabolites extracted from the seaweeds comprised n-hexadecanoic acid, 1,2-benzenedicarboxylic acid, mono(2-ethylhexyl) ester, benzenepropanoic acid, 3,5-bis(1,1-dimethylethyl)-4-hydroxy- methyl ester, 1-dodecanol, 3,7,11-trimethyl-, which were the most abundant. The physicochemical properties of such as water-holding and swelling capacity were comparable to several commercial fibre-rich products. In conclusion, results of this study indicate that is a potential candidate as functional food sources for human consumption and its cultivation needs to be encouraged.
最近，人们对海藻的兴趣日益浓厚，这是因为人们对其生物活性成分产生了关注，这些成分在功能性食品和营养保健品行业中有潜在的应用。本研究评估了冷冻干燥的褐色海藻的营养成分、代谢物谱、植物化学成分筛选和物理化学性质。结果表明，该海藻的干重基础上蛋白质含量为 8.65 ± 1.06%，脂肪含量为 3.42 ± 0.01%，碳水化合物含量为 36.55 ± 1.09%，总膳食纤维含量为 2.75 ± 0.58%。海藻中的矿物质含量包括 Na、K、Ca、Mg、Fe、Se 和 Mn，分别为 8876.45 ± 0.47、1711.05 ± 0.07、1079.75 ± 0.30、213.85 ± 0.02、277.6 ± 0.12、4.70 ± 0.00 和 4.45 ± 0.00mg/100g DW。海藻中的总类胡萝卜素、叶绿素 a 和 b 的含量分别为 45.28 ± 1.77、141.98 ± 1.18 和 111.29µg/g。总氨基酸含量为 74.90 ± 1.45%。研究表明，海藻纤维的各种次生代谢物和主要成分包括岩藻糖、甘露糖、半乳糖、木糖和鼠李糖。从海藻中提取的代谢物包括正十六烷酸、1,2-苯二甲酸、单(2-乙基己基)酯、苯丙酸、3,5-双(1,1-二甲基乙基)-4-羟甲基酯、1-十二烷醇、3,7,11-三甲基-，它们是最丰富的。海藻的物理化学性质，如持水和膨胀能力，与几种商业纤维丰富的产品相当。总之，这项研究的结果表明，是一种有潜力的功能性食品原料，可作为人类消费的来源，需要鼓励其种植。
