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Research Article
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Determination of nutritional composition of Enteromorpha intestinalis and investigation of its usage as food

Year 2018, Volume: 35 Issue: 1, 7 - 14, 15.03.2018

Cansu Metin , Taçnur Baygar

https://doi.org/10.12714/egejfas.2018.35.1.02
Cited By: 6

Abstract



The aim of this study was to determine the
nutritional composition of green macroalgae Enteromorpha
intestinalis, collected from Muğla Akyaka Kadın Azmağı seasonally and
investigate for consumption as food. After drying process in ambient conditions
and then oven, E. intestinalis was
prepared as tea, soup and spice and offered to the panelist team for sensorial
test. Based on the nutritional composition analysis results, E. intestinalis can be utilized in a
variety of ways depending on its intended field of usage, due to its higher
content of crude protein in summer, ash and vitamin C in spring and
polyunsaturated fatty acids in autumn. According to sensory analysis; processed
products are not very close to the Turkish palate, although flavoring of these
products with different additives increased the acceptability.



Keywords

Enteromorpha intestinalis macroalgae nutritional composition sensory analysis

References

  • Aguilera-Morales, M., Casas-Valdez, M., Carrillo-Dominguez, S., Gonzalez-Acosta, B., & Perez-Gil, F. (2005). Chemical composition and microbiological assays of marine algae Enteromorpha spp. as a potential food source. Journal of Food Composition and Analysis, 18: 79–88. doi:10.1016/j.jfca.2003.12.012
  • Akköz, C., Arslan, D., Ünver, A., Özcan, M.M., & Yılmaz, B. (2011). Chemical composition, total phenolic and mineral contents of Enteromorpha intestinalis (L.) Kütz. and Cladophora glomerata (L.) Kütz. Seaweeds, Journal of Food Biochemistry. 35: 513–523. doi: 10.1111/j.1745-4514.2010.00399.x
  • Anonymous 2010. Milli Eğitim Bakanlığı, Gıda teknolojisi duyusal test teknikleri (in Turkish). Ankara, 72s.
  • AOAC (1990). AOAC Official Methods of Analysis (13th Ed.) Association of Official Analytical Chemists, Official Method 950.46, Washington, D.C., USA.
  • AOAC (1995). AOAC Offical Methods of Analysis, (14th. Ed.) Association of Official Analytical Chemists, Washington, DC., USA.
  • AOAC (2000). AOAC Official Method 992.03., AOAC, 2000 Official Method 985.30.
  • AOAC (2001). Official Method 996.06 Fat (Total, Saturated and Unsaturated) In Foods, Hydrolytic Extraction Gas Chromatographic Method, First Action 1996 Revised 2001.
  • AOAC (2002). Protein content in meat. 928.08. Official Method of Analysis (17th ed.). Gaithersburg, Maryland: Association of Official Analytical Chemists.
  • AOAC (2006). Crude Fat Determination-Soxhlet Method, Meat technology information sheet, 1-3.
  • Burtin, P. (2003). Nutritional value of seaweeds. Journal of Environmental Agricultural and Food Chemistry, 2(4): 498-503.
  • Cesur, A., Keskin Çıtıroğlu, A., Bacak, G., & Onur, İ. (2014). Akyaka Beldesi (Gökova Körfezi, Muğla) sahil sedimanlarının bazı jeolojik özellikleri (in Turkish). Karaelmas Science and Engineering Journal, 4(1): 5-26. doi:10.7212%2Fzkufbd.v4i1.127
  • Çetingül, V. (2001). Petalonia fascia (O.F.Müll.) Küntze’nin biyokimyasal kompozisyonunun mevsimsel değişimi (in Turkish). Ege Journal of Fisheries and Aquatic Sciences, 18(1-2): 103-105.
  • Darcy-Vrillon, B. (1993). Nutritional aspects of the developing use of marine macroalgae for the human food industry. International Journal of Food Sciences and Nutrition, 44: 23–35.
  • Fırat, C., Öztürk, M., Taşkın, E., & Kurt, O. (2007). Caulerpa racemosa (Forsskål) J. Agardh’nın (Chlorophyceae=Yeşil Algler) biyokimyasal içeriği (in Turkish). Ege Journal of Fisheries and Aquatic Sciences, 24(1-2): 89–91.
  • Garcia-Sartal, C., Barcilea-Alonso, M.C., Moreda-Pineiro, A., & Bermejo-Barrera, P. (2013). Study of cooking on the bioavailability of As, Co, Cr, Cu, Fe, Ni, Se and Zn from edible seaweed. Microchemical Journal, 108: 92–99. doi: 10.1016/j.microc.2012.10.003
  • Gökmen, V., Kahraman, N., Demir, N., & Acar, J. (2000). Enzymatically validated liquid chromatographic method for the determination of ascorbic and dehydroascorbic acids in fruit and vegetables. Journal Choromotgraphy A, 881(1-2): 309-316. doi: 10.1016/S0021-9673(00)00080-7
  • Hussain, S.,Liba, A., & McCurdy, E. (2011). Validating the Agilent 7700x ICP-MS for the determination of elemental impurities in pharmaceutical ingredients according to draft USP general chapters<232>/<233>, Agilent Technologies, Publication number: 5990-9365EN.
  • Kılınç, B., Turan, G., Tekoğul, H., & Cirik, S. (2013). Kırmızı ve yeşil alglerden farklı yosun çorbalarının üretimi (in Turkish). 17. Ulusal Su Ürünleri Sempozyumu 2013 (p. 367) İstanbul, Türkiye: Sempozyum Özet Kitabı.
  • Lee, S. M., Chung, S., Lee, O., Lee, H., Kim, Y., & Kim, K. (2008). Developement of sample preparation, presentation procedure and sensory descriptive analysis of green tea. Journal of Sensory Studies, 23: 450-467. doi: 10.1111/j.1745-459X.2008.00165.x
  • Mamatha, B.S., Namitha, K.K., Senthil, A., Smitha, J., & Ravishankar, G.A. (2007). Studies on use of Enteromorpha in snackfood. Food Chemistry, 101: 1707–1713. doi: 10.1016/j.foodchem.2006.04.032
  • Manivannan, K., Thirumaran, G., Devi, G.K., Hemalatha, A., & Anantharaman, P. (2008). Biochemical composition of seaweeds from Mandapam coastal regions along Southeast Coast of India. American-Eurasian Journal of Botany, 1(2): 32-37.
  • McDermid, K.J., & Stuercke, B. (2003). Nutritional composition of edible Hawaiian seaweeds. Journal of Applied Phycology, 15: 513–524. doi: 10.1023/B:JAPH.0000004345.31686.7f
  • Nisizawa, K., Noda, H., Kikuchi, R., & Watanabe, T. (1987). The main seaweed foods in Japan. Hydrobiologia, 151–152(1): 5–29. doi: 10.1007/BF00046102
  • Norziah, M.H., & Ching, C.Y. (2000). Nutritional composition of edible seaweed Gracilaria changgi. Food Chemistry, 68:m69–76. doi: 10.1016/S0308-8146(99)00161-2
  • Ova Kaykaç, G., Cirik, Ş., & Tekinay, A.A. (2008). Yeşil deniz alglerinden Ulva rigida (C. Agardh)’nın besin kompozisyonu ve aminoasit içeriklerinin mevsimsel değişimi. Ege Journal of Fisheries and Aquatic Sciences, 25(1): 9-12.
  • Parekh, R.G., Maru, L.V. & Dave, M.J. (1977). Chemical composition of green seaweeds of Saurashtra Coast, Botanica Marina, 20(6): 359-362. doi: 10.1515/botm.1977.20.6.359
  • Pillai, V.K. (1956). Chemical studies on Indian seaweeds I.Mineral Constituents. The Proceedings of the Indian Academy of Sciences, 45: 3-29.
  • Ratana-arporn, P., & Chirapart, A. (2006). Nutritional evaluation of tropical green seaweeds Caulerpa lentillifera and Ulva reticulata. Kasetsart Journal (Natural Science), 40: 75-83.
  • Reyes, E.S.P., & Subryan, L. (1989). An improved method of simultaneous HPLC assay of riboflavin and thiamine in selected cereal product. Journal of Food Composition and Analysis,2: 41-47. doi: 10.1016/0889-1575(89)90061-6
  • Rohani-Ghadikolaei, K., Abdulalian, E., & Ng, W. (2012). Evaluation of the proximate, fatty acid and mineral composition of representative green, brown and red seaweeds from The Persian Gulf of Iran as potential food and feed resources. Journal of Food Science and Technology, 49(6): 774-780. doi: 10.1007/s13197-010-0220-0
  • Sanchez-Machado, D. I., Lopez-Cervantes, J., Lopez-Hernandez, J., & Paseiro-Losada, P. (2004). Fatty acids, total lipid, protein and ash contents of processed edible seaweeds. Food Chemistry, 85: 439–444. doi: 10.1016/j.foodchem.2003.08.001
  • Sarojini, Y., & Sarma, N.S. (1999) Vitamin C content of some macroalgae of Visakhapatnam, eastcost of India. Indian Journal of Marine Sciences, 28: 408-412.
  • Senthil, A., Mamatha, B.S., Vishwanath, P., Bhat, K.K., & Ravishankar, G.A. (2011). Studies on development and storage stability of instant spice adjunct mix from seaweed (Eucheuma). Journal of Food Science and Technology, 48(6): 712–717. doi: 10.1007/s13197-010-0165-3
  • Siddique, M.A.M., Khan, M.S.K., & Bhuiyan, M.K.A. (2013). Nutritional composition and amino acid profile of a sub-tropical red seaweed Gelidium pusillum collected from St. Martin’s Island, Bangladesh. Food Research International, 20(5): 2287-2292.
  • Turan, G. (2007). Su yosunlarının thalassoterapi’de kullanımı (in Turkish). Doktora Tezi, Ege Üniversitesi, İzmir, 207s. Varlık, C., Özden, Ö., Erkan, N., Üçök Alakavuk, D. (2007). Kalite kontrol yöntemleri (in Turkish). Su Ürünlerinde Temel Kalite Kontrol. (p 160). İstanbul: İstanbul Üniversitesi Yayınları.
  • Yaich, H., Garna, H., Besbes, S., Paquot, M., Blecker, C., & Attia, H. (2011). Chemical composition and functional properties of Ulva lactuca seaweed collected in Tunisia. Food Chemistry, 128: 895–901. doi: 10.1016/j.foodchem.2011.03.114

Enteromorpha intestinalis’in besinsel kompozisyonunun belirlenmesi ve gıda amaçlı kullanımının tespiti

Year 2018, Volume: 35 Issue: 1, 7 - 14, 15.03.2018

Cansu Metin , Taçnur Baygar

https://doi.org/10.12714/egejfas.2018.35.1.02
Cited By: 6

Abstract



Bu çalışmada Muğla Akyaka Kadın Azmağı’ından toplanan yeşil makroalg Enteromorpha
intestinalis’in besinsel kompozisyonunun mevsimsel olarak belirlenmesi ve
gıda amaçlı kullanımının tespiti amaçlanmıştır. Ortam koşulları ve ardından
etüvde kurutma işleminden sonra, E. intestinalis çay, çorba ve baharat
şeklinde hazırlanmış ardından duyusal değerlendirmeye alınmıştır. Besinsel
kompozisyon analiz sonuçlarına göre; ancak E. intestinalis‘in içerdiği
daha yüksek miktarda protein, ilkbaharda kül ve C vitamini, sonbaharda çoklu
doymamış yağ asitleri nedeniyle, kullanım alanına bağlı olarak 12 ay boyunca
değerlendirilebileceği düşünülmektedir. Duyusal analiz bulgularına göre ise;
elde edilen ürünler Türk damak tadına çok yakın olmasa da, ürünlerin farklı
içeriklerle çeşitlendirilmesinin kabul edilebilirliklerini arttırdığı sonucuna
varılmıştır.



Keywords

Enteromorpha intestinalis makroalg besinsel kompozisyon duyusal analizler

References

  • Aguilera-Morales, M., Casas-Valdez, M., Carrillo-Dominguez, S., Gonzalez-Acosta, B., & Perez-Gil, F. (2005). Chemical composition and microbiological assays of marine algae Enteromorpha spp. as a potential food source. Journal of Food Composition and Analysis, 18: 79–88. doi:10.1016/j.jfca.2003.12.012
  • Akköz, C., Arslan, D., Ünver, A., Özcan, M.M., & Yılmaz, B. (2011). Chemical composition, total phenolic and mineral contents of Enteromorpha intestinalis (L.) Kütz. and Cladophora glomerata (L.) Kütz. Seaweeds, Journal of Food Biochemistry. 35: 513–523. doi: 10.1111/j.1745-4514.2010.00399.x
  • Anonymous 2010. Milli Eğitim Bakanlığı, Gıda teknolojisi duyusal test teknikleri (in Turkish). Ankara, 72s.
  • AOAC (1990). AOAC Official Methods of Analysis (13th Ed.) Association of Official Analytical Chemists, Official Method 950.46, Washington, D.C., USA.
  • AOAC (1995). AOAC Offical Methods of Analysis, (14th. Ed.) Association of Official Analytical Chemists, Washington, DC., USA.
  • AOAC (2000). AOAC Official Method 992.03., AOAC, 2000 Official Method 985.30.
  • AOAC (2001). Official Method 996.06 Fat (Total, Saturated and Unsaturated) In Foods, Hydrolytic Extraction Gas Chromatographic Method, First Action 1996 Revised 2001.
  • AOAC (2002). Protein content in meat. 928.08. Official Method of Analysis (17th ed.). Gaithersburg, Maryland: Association of Official Analytical Chemists.
  • AOAC (2006). Crude Fat Determination-Soxhlet Method, Meat technology information sheet, 1-3.
  • Burtin, P. (2003). Nutritional value of seaweeds. Journal of Environmental Agricultural and Food Chemistry, 2(4): 498-503.
  • Cesur, A., Keskin Çıtıroğlu, A., Bacak, G., & Onur, İ. (2014). Akyaka Beldesi (Gökova Körfezi, Muğla) sahil sedimanlarının bazı jeolojik özellikleri (in Turkish). Karaelmas Science and Engineering Journal, 4(1): 5-26. doi:10.7212%2Fzkufbd.v4i1.127
  • Çetingül, V. (2001). Petalonia fascia (O.F.Müll.) Küntze’nin biyokimyasal kompozisyonunun mevsimsel değişimi (in Turkish). Ege Journal of Fisheries and Aquatic Sciences, 18(1-2): 103-105.
  • Darcy-Vrillon, B. (1993). Nutritional aspects of the developing use of marine macroalgae for the human food industry. International Journal of Food Sciences and Nutrition, 44: 23–35.
  • Fırat, C., Öztürk, M., Taşkın, E., & Kurt, O. (2007). Caulerpa racemosa (Forsskål) J. Agardh’nın (Chlorophyceae=Yeşil Algler) biyokimyasal içeriği (in Turkish). Ege Journal of Fisheries and Aquatic Sciences, 24(1-2): 89–91.
  • Garcia-Sartal, C., Barcilea-Alonso, M.C., Moreda-Pineiro, A., & Bermejo-Barrera, P. (2013). Study of cooking on the bioavailability of As, Co, Cr, Cu, Fe, Ni, Se and Zn from edible seaweed. Microchemical Journal, 108: 92–99. doi: 10.1016/j.microc.2012.10.003
  • Gökmen, V., Kahraman, N., Demir, N., & Acar, J. (2000). Enzymatically validated liquid chromatographic method for the determination of ascorbic and dehydroascorbic acids in fruit and vegetables. Journal Choromotgraphy A, 881(1-2): 309-316. doi: 10.1016/S0021-9673(00)00080-7
  • Hussain, S.,Liba, A., & McCurdy, E. (2011). Validating the Agilent 7700x ICP-MS for the determination of elemental impurities in pharmaceutical ingredients according to draft USP general chapters<232>/<233>, Agilent Technologies, Publication number: 5990-9365EN.
  • Kılınç, B., Turan, G., Tekoğul, H., & Cirik, S. (2013). Kırmızı ve yeşil alglerden farklı yosun çorbalarının üretimi (in Turkish). 17. Ulusal Su Ürünleri Sempozyumu 2013 (p. 367) İstanbul, Türkiye: Sempozyum Özet Kitabı.
  • Lee, S. M., Chung, S., Lee, O., Lee, H., Kim, Y., & Kim, K. (2008). Developement of sample preparation, presentation procedure and sensory descriptive analysis of green tea. Journal of Sensory Studies, 23: 450-467. doi: 10.1111/j.1745-459X.2008.00165.x
  • Mamatha, B.S., Namitha, K.K., Senthil, A., Smitha, J., & Ravishankar, G.A. (2007). Studies on use of Enteromorpha in snackfood. Food Chemistry, 101: 1707–1713. doi: 10.1016/j.foodchem.2006.04.032
  • Manivannan, K., Thirumaran, G., Devi, G.K., Hemalatha, A., & Anantharaman, P. (2008). Biochemical composition of seaweeds from Mandapam coastal regions along Southeast Coast of India. American-Eurasian Journal of Botany, 1(2): 32-37.
  • McDermid, K.J., & Stuercke, B. (2003). Nutritional composition of edible Hawaiian seaweeds. Journal of Applied Phycology, 15: 513–524. doi: 10.1023/B:JAPH.0000004345.31686.7f
  • Nisizawa, K., Noda, H., Kikuchi, R., & Watanabe, T. (1987). The main seaweed foods in Japan. Hydrobiologia, 151–152(1): 5–29. doi: 10.1007/BF00046102
  • Norziah, M.H., & Ching, C.Y. (2000). Nutritional composition of edible seaweed Gracilaria changgi. Food Chemistry, 68:m69–76. doi: 10.1016/S0308-8146(99)00161-2
  • Ova Kaykaç, G., Cirik, Ş., & Tekinay, A.A. (2008). Yeşil deniz alglerinden Ulva rigida (C. Agardh)’nın besin kompozisyonu ve aminoasit içeriklerinin mevsimsel değişimi. Ege Journal of Fisheries and Aquatic Sciences, 25(1): 9-12.
  • Parekh, R.G., Maru, L.V. & Dave, M.J. (1977). Chemical composition of green seaweeds of Saurashtra Coast, Botanica Marina, 20(6): 359-362. doi: 10.1515/botm.1977.20.6.359
  • Pillai, V.K. (1956). Chemical studies on Indian seaweeds I.Mineral Constituents. The Proceedings of the Indian Academy of Sciences, 45: 3-29.
  • Ratana-arporn, P., & Chirapart, A. (2006). Nutritional evaluation of tropical green seaweeds Caulerpa lentillifera and Ulva reticulata. Kasetsart Journal (Natural Science), 40: 75-83.
  • Reyes, E.S.P., & Subryan, L. (1989). An improved method of simultaneous HPLC assay of riboflavin and thiamine in selected cereal product. Journal of Food Composition and Analysis,2: 41-47. doi: 10.1016/0889-1575(89)90061-6
  • Rohani-Ghadikolaei, K., Abdulalian, E., & Ng, W. (2012). Evaluation of the proximate, fatty acid and mineral composition of representative green, brown and red seaweeds from The Persian Gulf of Iran as potential food and feed resources. Journal of Food Science and Technology, 49(6): 774-780. doi: 10.1007/s13197-010-0220-0
  • Sanchez-Machado, D. I., Lopez-Cervantes, J., Lopez-Hernandez, J., & Paseiro-Losada, P. (2004). Fatty acids, total lipid, protein and ash contents of processed edible seaweeds. Food Chemistry, 85: 439–444. doi: 10.1016/j.foodchem.2003.08.001
  • Sarojini, Y., & Sarma, N.S. (1999) Vitamin C content of some macroalgae of Visakhapatnam, eastcost of India. Indian Journal of Marine Sciences, 28: 408-412.
  • Senthil, A., Mamatha, B.S., Vishwanath, P., Bhat, K.K., & Ravishankar, G.A. (2011). Studies on development and storage stability of instant spice adjunct mix from seaweed (Eucheuma). Journal of Food Science and Technology, 48(6): 712–717. doi: 10.1007/s13197-010-0165-3
  • Siddique, M.A.M., Khan, M.S.K., & Bhuiyan, M.K.A. (2013). Nutritional composition and amino acid profile of a sub-tropical red seaweed Gelidium pusillum collected from St. Martin’s Island, Bangladesh. Food Research International, 20(5): 2287-2292.
  • Turan, G. (2007). Su yosunlarının thalassoterapi’de kullanımı (in Turkish). Doktora Tezi, Ege Üniversitesi, İzmir, 207s. Varlık, C., Özden, Ö., Erkan, N., Üçök Alakavuk, D. (2007). Kalite kontrol yöntemleri (in Turkish). Su Ürünlerinde Temel Kalite Kontrol. (p 160). İstanbul: İstanbul Üniversitesi Yayınları.
  • Yaich, H., Garna, H., Besbes, S., Paquot, M., Blecker, C., & Attia, H. (2011). Chemical composition and functional properties of Ulva lactuca seaweed collected in Tunisia. Food Chemistry, 128: 895–901. doi: 10.1016/j.foodchem.2011.03.114
There are 36 citations in total.

Details

Primary Language English
Journal Section Articles
Authors

Cansu Metin 0000-0002-2290-1489

Taçnur Baygar 0000-0001-8070-0653

Publication Date March 15, 2018
Submission Date August 22, 2017
Published in Issue Year 2018 Volume: 35 Issue: 1

Cite

APA Metin, C., & Baygar, T. (2018). Determination of nutritional composition of Enteromorpha intestinalis and investigation of its usage as food. Ege Journal of Fisheries and Aquatic Sciences, 35(1), 7-14. https://doi.org/10.12714/egejfas.2018.35.1.02

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