Biochemical composition and physicochemical properties of two red seaweeds (Gracilaria fisheri and G. tenuistipitata) from the Pattani Bay in Southern Thailand

• Main Authors: Payap Masniyom, Ommee Benjama
• Format: Article
• Language: English
• Published: Prince of Songkla University 2012-04-01
• Series: Songklanakarin Journal of Science and Technology (SJST)
• Subjects: seaweed; marine algae; chemical composition; nutrient; physicochemical properties; seasonal variation
• Online Access: http://rdo.psu.ac.th/sjstweb/journal/34-2/0125-3395-volume-223-230.pdf

The proximate composition, dietary fiber, element and amino acid contents, as well as some physicochemical propertiesof the two red seaweeds (Gracilaria fisheri and G. tenuistipitata) collected from the Pattani Bay in Southern Thailand in therainy and summer seasons of 2006 were determined in order to evaluate their potential nutritional value. The protein content ofG. tenuistipitata (21.6% DW) was significantly higher than that of G. fisheri (11.6% DW) (P<0.05). The two seaweed speciescontained lipid (1.7–3.6% DW), ash (7.9–22.9% DW), total dietary fiber (TDF) (57.5–64.0% DW), soluble dietary fiber (SDF)(15.6–18.8%DW) and insoluble dietary fiber (IDF) (38.9–45.2% DW). G. tenuistipitata collected in the rainy season hadhigher level of lipid (P<0.05) whereas the level of ash was higher in the summer. In contrast, G. fisheri had higher levels oflipid, ash and TDF (P<0.05) when collected in rainy season. There was no significant differences in SDF, ISF and TDF betweenthe two seaweeds. The result indicated that the two species contained high levels of K and Cl. The essential amino acidswith the highest content in the two species were arginine, leucine and threonine. The swelling capacity (SWC), water holdingcapacity (WHC) and oil holding capacity (OHC) ranged from 5.2 to 12.5 ml/g DW, 5.5 to 10.1 g/g DW and 1.8 to 2.3 g oil/gDW, respectively, with the SWC, WHC and OHC of G. tenuistipitata being higher than those of G. fisheri. This studysuggested that both Gracilaria species could potentially be used as raw material or ingredients to improve nutritive valueand functional properties in human diet and animal feed.