Effects of sun/open-air drying and oven-drying on chemical composition and functional properties of dried Ulva intestinalis

Document Type : Research Paper

Authors

Fisheries Department, Faculty of Natural Resources, University of Guilan, Sowmeh Sara, 1144, Guilan, Iran

10.22124/cjes.2022.5980

Abstract

Seaweeds are important sources of macro- and micronutrients used as food, minerals, and as important sources of many bioactive compounds. Due to high water content, seaweeds are highly perishable and  should be immediately subjected to drying process to increase their shelf-life. The present study aimed to investigate the effect of oven-drying in comparison with conventional sun/open-air drying on the chemical composition, functional properties and fatty acid profile of Ulva intestinalis. The results showed significantly lower water holding capacity in sun/open-air dried samples (8.83 mL g-1) compared to oven-dried ones (10.83 mL g-1; p > 0.05). There was no significant difference between oil holding capacity, emulsifying activity and swelling capacity of dried U. intestinalis and two different drying methods (p > 0.05). The EPA and DHA contents in sun/open-air and oven- dried samples were 1.282 and 0.806 (g/100g for EPA), while 2.377 and 1.972 (g/100g for DHA), respectively. N-3/n-6 ratio in the above-mentioned samples were 0.959 and 0.340, respectively. Based on the results, oven-drying method is suggested for drying this algae regarding to higher water holding capacity and higher content of highly unsaturated fatty acids.  

Keywords

References

Afanasyev, DF, Kamnev, AN, Sushkova, EG & Steinhagen, S 2016, The field guide to Ulva species found in the Black, Azov, Caspian Seas and Eastern Baltic. Lomonosov Moscow State University, Azov Fisheries Research Institute, 52 p.
Badiani, A, Stipa, S, Bitossi, F, Gatla, P, Vignola, G & Chizzolini, R 2002. Lipid composition, retention and oxidation in fresh and completely trimmed beef muscles are affected by common culinary practices. Meat Science, 96: 169-186.
Carvalho, AF, Portela, MC, Sousa, MB, Martins, FS, Rocha, FC, Farias, DF & Feitosa, JP 2009, Physiological and physico-chemical characterization of dietary fiber from the green seaweed Ulva fasciata Delile. Brazilian Journal of Biology, 69: 969-977.
Darcy-Vrillon, B 1993, Nutritional aspects of the developing use of marine macroalgae for the human food industry. International Journal of Food Science and Nutrition, 44: 23–35.
Elleuch, M, Bedigian, D, Roiseux, O, Besbes, S, Blecker, C & Attia, H 2011, Dietary fibre and fibre-rich byproducts of food processing: characterization, technological functionality and commercial applications: A review. Food Chemistry, 124: 411-421.
Firestone, D 1998, “Official methods and recommended practices of the American Oil Chemists Society”, 3: 1-62.
Fleurence, J 1999, Seaweed proteins: Biochemical, nutritional aspects and potential uses. Trends in Food Science and Technology, 10: 25-28.
Fleury, N & Lahaye, M 1991, Chemical and physicochemical characterization of fibers from Laminaria digitata (Kombu Breton): A physiological approach. Journal of Science and Food Agriculture, 55: 389-400.
Folch, JB, Lees, M & Sloane Stanley, GH 1957, A simple method for the isolation and purification of total lipids from animal tissues. Journal of Biological Chemistry, 226: 497-509.
Kumari, P, Kumar, M, Gopta, V, Reddy, CRK & Jha, B 2010, Tropical marine macroalgae as potential sources of nutritionally important PUFAs. Food Chemistry, 120: 749-757.
Muraguri, EN, Wakibia, JG & Kinyuru, JN 2016, Chemical composition and functional properties of selected seaweeds from the Kenya coast. Journal of Food Research, 5: 114-123.
Mehdipour, N, Sheijooni Fumani, N & Rahnama, R 2014, Proximate and fatty acid composition of the southern Caspian Sea macroalgae. Journal of Persian Gulf, 5 (18): 63-70.
Pirian, K, Piri, Kh, Sohrabipour. J, Tamadoni Jahromi, S & Rabiei, R 2017, Evaluation of chemical components and physicochemical properties of two green macro-algae species Ulva intestinalis and Ulva linza from Persian Gulf. Iranian Journal of Medicinal and Aromatic Plants, 33: 62-72.
Ratana-arporn, P & Chirapart, A 2006, Nutritional evaluation of tropical green seaweeds Caulerpa lentillifera and Ulva reticulate. Kasetsart Journal (Natural Science), 40: 75-83.
Sigurgisladóttir. S & Pálmadóttir, H 1993, Fatty acid composition of thirty-five Icelandic fish species. Journal of American Oil Chemist’s Society, 70: 1081-1087. 
Silva, AFR, Abreu, H, Silva, AMS & Cardoso, SM 2019, Effect of oven-drying on the recovery of valuable compounds from Ulva rigida, Gracilaria sp. and Fucus vesiculosus. Marine Drugs, 17 (90): 1-17.
Srikong, W, Bovornreungtoj, N, Mittraparparthorn, P & Bovornreungroj, P 2017, Antibacterial and antioxidant activities of differential solvent extractions from the green seaweed Ulva intestinalis. Science Asia, 43: 88-95.
Tello-Ireland, C, Lemus-Mondaca, R, Vega-Gálvez, A, López, J & Di Scala, K 2011, Influence of hot-air temperature on drying kinetics, functional properties, color, phycobiliproteins, antioxidant capacity, texture and agar yield of alga Gracilaria chilensis. LWT Food Science and Technology, 44: 2112-2118.
Uribe, E, Vega-Gálvez, A, García, V, Pastén, A, López, J & Goñi, G 2019, Effect of different drying methods on phytochemical content and amino acid and fatty acid profiles of the green seaweed, Ulva spp. Journal of Applied Phycology, 31: 1967-1979.
Wong, KH, & Cheung, PCK 2000, Nutritional evaluation of some subtropical red and green seaweeds Part I-proximate composition, amino acid profiles and some physicochemical properties. Food Chemistry, 71: 475-482.
Yaich, H, Garna, H, Besbes, S, Paquot, M, Blecker, Ch & Attia, H 2011, Chemical composition and functional properties of Ulva lactuca seaweed collected in Tunisia. Food Chemistry, 128: 895-901.
Yuan, Y, Xu, X, Jiang, Ch, Zou, P, Zhang, Ch & Li, Y 2018, Microwave assisted hydrothermal extraction of polysaccharides from Ulva prolifera: functional properties and bioactivities. Carbohydrate Polymers, 181: 902-910.
Zakipour Rahimabadi, E & Dad, S 2012, Effect of frying by different frying oils on fatty acid profile of silver carp (Hypophthalmichthys molitrix). Iranian Journal of Fisheries Sciences, 11: 704-712.
Caspian Journal of Environmental Sciences
Volume 21, Issue 5
Special Issue: Environment & Economy, Guest Editor: Dr. Javid Imanpour Namin
December 2023
Pages 1265-1271

Files

Share

How to cite

Statistics