Fatty Acid Profile in Field-Collected Seaweed, Lipid Extraction Optimization, and Food Functional Properties DOI Creative Commons
Nabeel Gnayem,

Razan Unis,

Rima Gnaim

et al.

Life, Journal Year: 2025, Volume and Issue: 15(5), P. 710 - 710

Published: April 27, 2025

Macroalgae (seaweeds) represent a sustainable and alternative source of high-value fatty acids (FAs), including omega-3 (n-3) omega-6 (n-6), which could help alleviate pressure on wild fish stocks mitigate global overfishing. This study analyzed the FA composition field-collected red (Chondracanthus acicularis, Ballia callitriche, Gracilaria sp., Gelidium coulteri), brown (Padina pavonica, Sargassum vulgare, Cystoseira myrica, Dictyota dichotoma, Stephanocystis mundane), green seaweeds (Ulva compressa). Additionally, lipid extraction was optimized using food-grade solvents, reaction temperatures, functional properties selected seaweeds. The results showed that contained higher total content than seaweeds, with favorable n-6/n-3 ratio below 10. species’ (Water- Oil-Holding Capacities, Swelling Capacity) met standards. Ethyl acetate at 60 °C identified as optimal solvent for extraction. Functional varied significantly by species processing conditions, Ulva compressa exhibiting superior Water- Capacities Capacity compared to highlighting its potential food ingredient. These findings support human nutrition.

Language: Английский

Fatty Acid Profile in Field-Collected Seaweed, Lipid Extraction Optimization, and Food Functional Properties DOI Creative Commons
Nabeel Gnayem,

Razan Unis,

Rima Gnaim

et al.

Life, Journal Year: 2025, Volume and Issue: 15(5), P. 710 - 710

Published: April 27, 2025

Macroalgae (seaweeds) represent a sustainable and alternative source of high-value fatty acids (FAs), including omega-3 (n-3) omega-6 (n-6), which could help alleviate pressure on wild fish stocks mitigate global overfishing. This study analyzed the FA composition field-collected red (Chondracanthus acicularis, Ballia callitriche, Gracilaria sp., Gelidium coulteri), brown (Padina pavonica, Sargassum vulgare, Cystoseira myrica, Dictyota dichotoma, Stephanocystis mundane), green seaweeds (Ulva compressa). Additionally, lipid extraction was optimized using food-grade solvents, reaction temperatures, functional properties selected seaweeds. The results showed that contained higher total content than seaweeds, with favorable n-6/n-3 ratio below 10. species’ (Water- Oil-Holding Capacities, Swelling Capacity) met standards. Ethyl acetate at 60 °C identified as optimal solvent for extraction. Functional varied significantly by species processing conditions, Ulva compressa exhibiting superior Water- Capacities Capacity compared to highlighting its potential food ingredient. These findings support human nutrition.

Language: Английский

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