AI Article Synopsis

  • The study compares the physicochemical and proximate compositions of various calcareous red seaweeds, highlighting differences in properties like water holding capacity and oil holding capacity among species.
  • It identifies that certain seaweeds have higher concentrations of carbohydrates, proteins, and lipids, with specific protein fractions varying significantly among the species examined.
  • The research utilizes advanced techniques such as SEM, EDX, and FTIR for characterization, revealing that some seaweeds contain bioactive components that could be beneficial in functional foods and pharmaceuticals.

Article Abstract

The present study sought to detect the difference in physicochemical properties and the proximate compositions of common calcareous red seaweeds ", and ". was recorded highly water (WHC), and oil holding capacity (OHC) (1.619 ± 0.08 g g DW, 3.1 ± 0.50 g g DW, respectively) than those other species relating to the hydrophilic nature of polysaccharides, whereas swelling water capacity (SWC) was higher in (5.25 ± 0.38 mL g DW). A higher value of carbohydrates (49.88 ± 2.56% DW) was observed in , Contrariwise, protein (36.99 ± 1.36% DW) and lipid contents (5.85 ± 0.49% DW) were higher in . Albumin and protamine protein fractions were higher in specimens (45.11 ± 2.29 mg g & 0.0014 ± 0.0007 mg g DW, respectively) than other species. While globulin and glutilin (31.70 ± 1.90 mg g DW & 41.93 ± 2.20 mg g DW, respectively) were high in . Contrariwise, insoluble protein fraction was high in (9.50 ± 0.50 mg g DW). specimens were recorded maximum values of the photosynthetic pigments. The different surface types and elemental analysis of three species were examined by Scanning electron microscopy (SEM) and Energy dispersive X-ray spectroscopy (EDX). From fourier transform infrared (FTIR) spectroscopy the S-S stretching peak of disulfides group at 462 cm was the fingerprint of From GC-MS data possesses 16 bioactive components with biological properties. As a result, and could be employed as an ingredient in functional foods and drug manufacture.

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Source
http://www.ncbi.nlm.nih.gov/pmc/articles/PMC9813763PMC
http://dx.doi.org/10.1016/j.heliyon.2022.e12457DOI Listing

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