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Agardh).

Year 2008, Volume: 25 Issue: 1, 9 - 12, 01.03.2008

Gözde Ova Kaykaç Şükran Cirik A. Adem Tekinay

Abstract

Keywords

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References

  • Arasaki, A., and T. Arasaki. 1983. Vegetables from the Sea. Japan Pub. Inc., p: 39-42.
  • AOAC, 2000. Official Methods of Analysis. 17th Edition Vol II. Assoc. Off. Anal. Chem., Wash. D.C., USA.
  • Burtin, P. 2003. Nutritional Value Of Seaweeds. Electronic Journal of Environmental, Agricultural and Food Chemistry. 2 (4): 498-503.
  • Garcia-Casal, M.N., A.C. Pereira, I. Leets, J. Ramirez, and M. F. Quiroga. 2008. High Iron Content and Bioavailability in Humans from Four Species of Marine Algae. The Journal of Nutrition, p: 2691-2695.
  • Cirik, Ş., S. Cirik. 1999. Aquatic Plants (The biology, ecology and aquaculture tecniques of seaweeds), (in Turkish). Ege Üniversitesi Su Ürünleri Fakültesi Yayınları, No: 58, 188s.
  • Cirik, Ş. 2001. The seaweeds of Gökova Bay, (in Turkish). D.E.U. Deniz Bilimleri ve Teknolojisi Enstitüsü, Piri Reis Yayınları No: 3, İzmir.
  • Dawes, C. J. 1998. Marine Botany. JohnWiley&Sons, Inc., New York, p.480.
  • Darcy-Vrillon, B. 1993. Nutritional aspects of the developing use of marine macroalgae for the human food industry. Int. J.Food Sci. Nutr., 44: 23- 35.
  • Drum, R. 2003. Sea Vegetables for Food and Medicine, http://www. partnerearteducationcenter.com/sexpan1.html
  • FAO. 2005. World aquaculture production of aquatic plants by producers in 2005.
  • Fleurence, J. 1999. Seaweed proteins: Biochemical, nutritional aspects and potential uses. Trends in Food Science and Technology, 10: 25–28.
  • Folch, J., M. Lees, and G. H. S. Sloane-Stanley. 1957. A simple method for the isolation and purification of total lipids from animal tissues. J. Biol. Chem., 226: 497−509.
  • Güner, H., and V. Aysel. 1999. The systematic of Cryptogams, (in Turkish). Ege Üniversitesi Fen Fakültesi Kitaplar Serisi No: 108, 249s.
  • Lahaye, M. 1991. Marine algae as sources of fibers: Determination of soluble and insoluble dietary fiber contents in some, sea vegetables. Journal of Science and Food Agriculture, 54: 587–594.
  • Mabeau, S., E. Cavaloc, J. Fleurence, and M. Lahaye. 1992. New seaweed based ingredients for the food industry. International Food Ingredients, 3: 38-45.
  • Morales, M.A., M.C. Valdez, S.C. Dominguez, B.G. Acosta, and F.P. Gil. 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.
  • Munda, I., and F. Gubensek. 1986. The amino acid content of some benthic algae from Northern Adriatic. Bot. Mar., 29: 367-372.
  • Ortiz, J., N. Romeo, P. Robert, J. Araya, J. Lopez-Hernandez, C. Bozzo, E. Navarrete, A. Osorio, and A. Rios. 2005. Dietary fiber, amino acid, fatty acid and tocopherol content of the edible seaweeds Ulva lactuca and Durvillaea antarctica. Food Chemistry, 99: 98-104.
  • Pádua, M., P.S.G. Fontoura, and A.L. Mathias. 2004. Chemical Composition of Ulvaria oxysperma (Kützing) Bliding, Ulva lactuca (Linnaeus) and Ulva fascita (Delile). Brazilian archives of biology and technology, 47: 49-55.
  • Pal, D., D. Parakash, and D.V. Amla. 1998. Chemical composition of the green algae Botrycocus barunii. Cryptogamie, Algol., 19 (4): 311-317.
  • Parekh, RG., L.V. Maru, and M.J. Dave. 1977. Chemical Composition of Green Seaweeds of Saurashtra Coast. Botanica Marina, 20: 359-362.
  • Rupe´rez, P., O. Ahrazem, and J. A. Leal. 2002. Potencial antioxidant capacity of sulfated polysaccharides from the edibic marine brown seeweed Fucus vesiculosus. Journal of Agricultural and Food Chemistry, 50: 840–845.
  • Southgate, D. A. T. 1990. Dietary fiber and health. In D. A. T. Southgate, K. Waldron, I. T. Johnson, & G. R. Fen-wick, Dietary fiber: Chemical and biological aspects (pp. 10-19). Cambridge: The Royal Society of Chemistry.
  • Steel, R.G.D., and J. H. Torrie. 1960. Principles and Procedures of Statistics: A Biometric Approach, 2nd edn. McGraw–Hill, New York, 633 pp.
  • Valente, L.M.P., A. Gouveia, P. Rema, J. Matos, E.F. Gomes, and I. S. Pinto. 2006. Evaluation of three seaweeds Gracilaria bursa-pastoris, Ulva rigida and Gracilaria cornea as dietary ingredients in European sea bass (Dicentrarchus labrax) juveniles. Aquaculture, 252: 85–91.
  • Wong, K.H., and P.C.K. Cheung. 2000. Nutritional evaluation of some subtropical red and green seaweeds Part I. Proximate composition, amino acid profiles and some physico-chemical properties. Food Chemistry, 71: 475-482.

The seasonal variation of proximate composition and amino acid contents of a green algae Ulva rigida (C.

Year 2008, Volume: 25 Issue: 1, 9 - 12, 01.03.2008

Gözde Ova Kaykaç Şükran Cirik A. Adem Tekinay

Abstract

Bu çalışmada yeşil deniz alglerinden Ulva rigida’nın mevsimsel olarak besin kompozisyonu (protein, yağ, kül, nem) ve aminoasit içeriklerinin belirlenmesi amaçlanmıştır. Çalışma materyali, İzmir Karşıyaka (Bostanlı) sahili boyunca mevsimsel olarak toplanmış ve tüm analizler üç tekerrürlü yürütülmüştür. Yapılan besin kompozisyonu ve aminoasit analizleri sonucunda, mevsimler arasında önemli farklılıklar tespit edilmiş olup kış mevsiminin protein değerleri ve buna bağlı olarak aminoasit içeriklerinde diğer mevsimlere oranla belirgin artışlar gözlenmiştir. En düşük protein miktarı ilkbahar mevsiminde (%7,64±0,22), en yüksek ise kış mevsiminde (%24,67± 0,37) tespit edilmiştir. Yağ yüzdelerinde de mevsimler arasında farklılıklar belirlenmiş olup sonbaharda artış (%1,20±0,32) görülmüştür. Çalışmada ayrıca esansiyel aminoasitlerinde içinde bulunduğu 18 aminoasit türü protein hidrolizi sonucu tespit edilmiştir. Aminoasitlerden triptofan asit hidrolizi sonucu yıkıma uğradığından dolayı saptanamamıştır. Ulva rigida’da diğer aminoasitlere oranla aspartik asit ve glutamik asit miktarları yüksek seviyede bulunmuştur. Alglerin özellikle tat ve aromalarının oluşumunda önemli rol oynayan bu iki aminoasidin miktarları mevsimler arasında da önemli farklılıklar göstermiştir

Keywords

Ulva rigida Aminoasit Esansiyel aminoasitler Besin kompozisyonu Yeşil algler

References

  • Arasaki, A., and T. Arasaki. 1983. Vegetables from the Sea. Japan Pub. Inc., p: 39-42.
  • AOAC, 2000. Official Methods of Analysis. 17th Edition Vol II. Assoc. Off. Anal. Chem., Wash. D.C., USA.
  • Burtin, P. 2003. Nutritional Value Of Seaweeds. Electronic Journal of Environmental, Agricultural and Food Chemistry. 2 (4): 498-503.
  • Garcia-Casal, M.N., A.C. Pereira, I. Leets, J. Ramirez, and M. F. Quiroga. 2008. High Iron Content and Bioavailability in Humans from Four Species of Marine Algae. The Journal of Nutrition, p: 2691-2695.
  • Cirik, Ş., S. Cirik. 1999. Aquatic Plants (The biology, ecology and aquaculture tecniques of seaweeds), (in Turkish). Ege Üniversitesi Su Ürünleri Fakültesi Yayınları, No: 58, 188s.
  • Cirik, Ş. 2001. The seaweeds of Gökova Bay, (in Turkish). D.E.U. Deniz Bilimleri ve Teknolojisi Enstitüsü, Piri Reis Yayınları No: 3, İzmir.
  • Dawes, C. J. 1998. Marine Botany. JohnWiley&Sons, Inc., New York, p.480.
  • Darcy-Vrillon, B. 1993. Nutritional aspects of the developing use of marine macroalgae for the human food industry. Int. J.Food Sci. Nutr., 44: 23- 35.
  • Drum, R. 2003. Sea Vegetables for Food and Medicine, http://www. partnerearteducationcenter.com/sexpan1.html
  • FAO. 2005. World aquaculture production of aquatic plants by producers in 2005.
  • Fleurence, J. 1999. Seaweed proteins: Biochemical, nutritional aspects and potential uses. Trends in Food Science and Technology, 10: 25–28.
  • Folch, J., M. Lees, and G. H. S. Sloane-Stanley. 1957. A simple method for the isolation and purification of total lipids from animal tissues. J. Biol. Chem., 226: 497−509.
  • Güner, H., and V. Aysel. 1999. The systematic of Cryptogams, (in Turkish). Ege Üniversitesi Fen Fakültesi Kitaplar Serisi No: 108, 249s.
  • Lahaye, M. 1991. Marine algae as sources of fibers: Determination of soluble and insoluble dietary fiber contents in some, sea vegetables. Journal of Science and Food Agriculture, 54: 587–594.
  • Mabeau, S., E. Cavaloc, J. Fleurence, and M. Lahaye. 1992. New seaweed based ingredients for the food industry. International Food Ingredients, 3: 38-45.
  • Morales, M.A., M.C. Valdez, S.C. Dominguez, B.G. Acosta, and F.P. Gil. 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.
  • Munda, I., and F. Gubensek. 1986. The amino acid content of some benthic algae from Northern Adriatic. Bot. Mar., 29: 367-372.
  • Ortiz, J., N. Romeo, P. Robert, J. Araya, J. Lopez-Hernandez, C. Bozzo, E. Navarrete, A. Osorio, and A. Rios. 2005. Dietary fiber, amino acid, fatty acid and tocopherol content of the edible seaweeds Ulva lactuca and Durvillaea antarctica. Food Chemistry, 99: 98-104.
  • Pádua, M., P.S.G. Fontoura, and A.L. Mathias. 2004. Chemical Composition of Ulvaria oxysperma (Kützing) Bliding, Ulva lactuca (Linnaeus) and Ulva fascita (Delile). Brazilian archives of biology and technology, 47: 49-55.
  • Pal, D., D. Parakash, and D.V. Amla. 1998. Chemical composition of the green algae Botrycocus barunii. Cryptogamie, Algol., 19 (4): 311-317.
  • Parekh, RG., L.V. Maru, and M.J. Dave. 1977. Chemical Composition of Green Seaweeds of Saurashtra Coast. Botanica Marina, 20: 359-362.
  • Rupe´rez, P., O. Ahrazem, and J. A. Leal. 2002. Potencial antioxidant capacity of sulfated polysaccharides from the edibic marine brown seeweed Fucus vesiculosus. Journal of Agricultural and Food Chemistry, 50: 840–845.
  • Southgate, D. A. T. 1990. Dietary fiber and health. In D. A. T. Southgate, K. Waldron, I. T. Johnson, & G. R. Fen-wick, Dietary fiber: Chemical and biological aspects (pp. 10-19). Cambridge: The Royal Society of Chemistry.
  • Steel, R.G.D., and J. H. Torrie. 1960. Principles and Procedures of Statistics: A Biometric Approach, 2nd edn. McGraw–Hill, New York, 633 pp.
  • Valente, L.M.P., A. Gouveia, P. Rema, J. Matos, E.F. Gomes, and I. S. Pinto. 2006. Evaluation of three seaweeds Gracilaria bursa-pastoris, Ulva rigida and Gracilaria cornea as dietary ingredients in European sea bass (Dicentrarchus labrax) juveniles. Aquaculture, 252: 85–91.
  • Wong, K.H., and P.C.K. Cheung. 2000. Nutritional evaluation of some subtropical red and green seaweeds Part I. Proximate composition, amino acid profiles and some physico-chemical properties. Food Chemistry, 71: 475-482.
There are 26 citations in total.

Details

Primary Language Turkish
Journal Section Articles
Authors

Gözde Ova Kaykaç

Şükran Cirik

A. Adem Tekinay

Publication Date March 1, 2008
Submission Date December 7, 2015
Published in Issue Year 2008Volume: 25 Issue: 1

Cite

APA Kaykaç, G. O. ., Cirik, Ş. ., & Tekinay, A. A. . (2008). The seasonal variation of proximate composition and amino acid contents of a green algae Ulva rigida (C. Ege Journal of Fisheries and Aquatic Sciences, 25(1), 9-12.