Ommee Benjama and Payap Masniyom

pp. 575 - 583

Abstract

The chemical composition, amino acid, and element contents, as well as some physicochemical properties of Ulva
pertusa and U. intestinalis, collected from the Pattani Bay in Southern Thailand in the rainy and summer seasons of 2007–
2008, were investigated in order to gain more nutritional information. It was found that the two green seaweed species
contained high level of protein (14.6–19.5% DW), lipid (2.1–8.7% DW), ash (25.9–28.6% DW), soluble fiber (25.3–39.6% DW),
insoluble fiber (21.8–33.5% DW) and total dietary fiber (51.3–62.2% DW). Comparing the element contents of the two species,
U. pertusa was rich in Mg, K and Ca, while U. intestinalis was rich in Mg, K, Cl, Na, and Ca. The essential amino acids of the
two species were rich in leucine, valine, and arginine contents. The most limiting essential amino acid of both species was
lysine. However, the nutritional composition of the two seaweeds varied depending on seasonal change. As for the physicochemical properties of both seaweeds, their swelling capacity (SWC), water holding capacity (WHC), and oil holding capacity
(OHC) ranged from 4.0 to 6.4 ml/g DW, 7.8 to 15.0 g/g DW and 1.4 to 4.8 g oil/g DW, respectively. WHC and OHC of U.
intestinalis was higher than those of U. pertusa (P<0.05). This study suggested that both species could be potentially used
as raw materials or ingredients to improve the nutritive value and texture of functional food and healthy products for human
beings. 

Keywords

• nutritional composition
• physicochemical properties
• Ulva spp.
• green seaweeds
• marine algae