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IJFS 2020, 19 Back to browse issues page
Chemical composition and functional properties of two brown seaweeds from the Qeshm Island, Iran
E. Mohammadi *, B. Shabanpour, M. Kordjazi
Gorgan University of Agricultural Sciences and Natural Resources , esmat.mohammadi69@gmail.com
Abstract:   (539 Views)
Seaweeds have been introduced as an important sources of food and pharmaceutical active agents since last century. In this study, the chemical composition and functional characteristics of (common names) Nizamuddinia zanardinii and Iyengaria stellata, were investigated. The total carbohydrate and ash contents were the two most abundant components in these seaweeds but their crude lipid and fiber contents were low. The protein content was higher in I. stellata followed over N. zanardinii. Atomic absorption spectrophotometry of the ashes showed that I. stellata contained higher amounts of both macrominerals (Ca, Mg) and trace elements (Fe, Zn) than N. zanardinii. Results of antioxidant properties showed that total phenolic (3.37 mg 100g-1), total antioxidant (27.08 mg g-1) and reducing power (22.76%) were higher in N. zanardinii than I. stellata, while DPPH free radical scavenging (7.16%) was higher in I. stellata. The results suggest that both the seaweeds could be used as a potential source of nutrient and antioxidant compounds in food and pharmaceutical industries.
Keywords: Brown seaweeds, Chemical composition, Antioxidant activity, Mineral composition
Full-Text [PDF 455 kb]   (186 Downloads)    
Type of Study: Orginal research papers | Subject: Biotechnology
Received: 2016/12/17 | Accepted: 2017/08/27 | Published: 2020/01/19
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Mohammadi E, Shabanpour B, Kordjazi M. Chemical composition and functional properties of two brown seaweeds from the Qeshm Island, Iran. IJFS. 2020; 19 (1) :85-98
URL: http://jifro.ir/article-1-2504-en.html


Volume 19, Issue 1 (2020) Back to browse issues page
مجله علوم شیلاتی ایران Iranian Journal of Fisheries Sciences
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