Seasonal proximate and fatty acid variations of some seaweeds from the northeastern Mediterranean coast

Abstract

The seasonal nutritional value of red (Jania rubens, Laurencia papillosa, Spyridia filamentosa and Dasya rigidula) and brown macroalgae (Padina pavonia and Stypopodium schimperi) was evaluated as a dietary supplement for human and animal nutrition based on proximate and fatty acid profiles. The protein content varied from 0.80% (L. papillosa) to 3.41% (J. rubens) of wet weight with the highest values in winter. The highest lipid levels were recorded in S. schimperi (2.03% in spring, 2.16% in summer), the lowest in S. filamentosa (0.08% in spring). The ash content of J. rubens (46.11-51.63%) was significantly higher than that of the other species (2.28-16.57%). Analysis of the fatty acid composition showed that these seaweed species are very rich in n-3 fatty acids.

Keywords

• Seasonal fatty acids
• GC
• Seaweeds
• EPA
• DHA