بررسی خصوصیات فیزیکوشیمیایی جلبک سبز Ulva rigida رشد یافته در ساحل جزیره قشم (خلیج¬فارس) جهت استفاده در صنعت غذا
محورهای موضوعی : شیمی مواد غذاییمرضیه احمدی سرخونی 1 , مهشید جهادی 2 *
1 - دانش آموخته کارشناسی ارشد گروه علوم و مهندسی صنایع غذایی، دانشکده کشاورزی، آب، غذا و فراسودمندها، واحد اصفهان (خوراسگان)، دانشگاه آزاد اسلامی، اصفهان، ایران
2 - دانشیار گروه علوم و مهندسی صنایع غذایی، دانشکده کشاورزی، آب، غذا و فراسودمندها، واحد اصفهان (خوراسگان)، دانشگاه آزاد اسلامی، اصفهان، ایران
کلید واژه: خلیج فارس, خصوصیات فیزیکوشیمیایی, عملکردی, کاهو دریایی, Ulva rigida,
چکیده مقاله :
مقدمه: مطالعات در خصوص ترکیبات شیمیایی گونههای Ulva نشان دادهاست که این ترکیبات، بسته به گونه، توزیع جغرافیایی و فصل متفاوت است و این عوامل بر بهرهبرداری، ویژگیهای تغذیهای و کاربردهای تجاری، آن تاثیرگذار است. این مطالعه با هدف بررسی خصوصیات فیزیکوشیمیایی جلبکسبز Ulva rigida رشد یافته در ساحل قشم (خلیج فارس) جهت کاربرد در صنعت غذا مورد بررسی قرارگرفت.
مواد و روشها: در این بررسی (محتوای ماده خشک، خاکستر، چربی، پروتئین، پلیساکارید اولوان، فیبر خام، همیسلولز، سلولز و لیگنین، قند کل) ترکیبات آنتیاکسیدانی و فنلی، محتوای رنگدانه، خصوصیات عملکردی (ظرفیت نگهداری آب و روغن) و محتوای اسیدآمینه جلبک Ulva rigida موجود در جزیره قشم ساحل دیرستان ( N ''46.6 '42°26 و E ''25.1 '54 °55) مورد بررسی قرار گرفت.
یافتهها: Ulva rigida برداشت شده حاوی مادهخشک 78/4 ± 10/57 درصد؛ خاکستر70/0 ± 61/36، چربی10/0± 51/0، پروتئین 36/0± 53/8؛ پلیساکارید اولوان 74/0± 97/4 ؛ فیبرخام 42/0 ± 20/4؛ همیسلولز 31/0 ± 62/5؛ سلولز و لیگنین 84/0 ± 65/40 قندکل 81/1 (درصد گرم ماده خشک) و محتوای فنل کل 07/0±79/1 میلیگرم گالیک اسید بر گرم مادهخشک و ظرفیتآنتیاکسیدانی 41/0± 48/91 درصد گزارشگردید. این ریزجلبک حاوی 99/0 کاروتنوئید، 56/4 کلروفیل آ، 07/2 کلروفیل ب و 16/6 (میکروگرم بر میلیلیتر) کلروفیل کل است. محتوای اسیدآمینه کل شناسایی شده جلبک Ulva rigida میزان 1/31 گرم در 100 گرم پروتئین بود. خصوصیات عملکردی؛ ظرفیت نگهداری آب 66/0± 18/9 و ظرفیت نگهداری روغن 08/0 ± 95/4 (گرم بر گرم مادهخشک) است.
نتیجهگیری: کاهوی دریایی یا جلبک Ulva rigida به واسطه دارا بودن ترکیبات متعدد با خصوصیات فیزیکوشیمیایی، عملکردی و آنتیاکسیدانی منحصر به فرد میتوانند به عنوان مکمل غذایی و دارویی، افزودنی و به واسطه ترکیبات آنتیاکسیدانی غنی به طور مستقیم در تغذیه انسان جای داشتهباشند.
Abstract
Introduction: Studies on the chemical composition of Ulva species have shown that these compounds vary depending on the species, geographical distribution and season. These factors affect its exploitation, nutritional properties and commercial applications. This study aimed to investigate the physicochemical properties of the green algae Ulva rigida grown on the Qeshm coast (Persian Gulf) for use in the food industry.
Material and Methods: In this study (dry matter, ash, fat, protein, ulvan polysaccharide, crude fiber, hemicellulose, cellulose and lignin, total sugar), antioxidant and phenolic compounds, pigment content, functional properties (water and oil retention capacity) and amino acid content of the green algae Ulva rigida in May 2022 fresh from the north of Qeshm Island direstan coast (26°42'46.6"N 55°54'25.1"E) were investigated..
Result: Ulva rigida, with a dry matter content of 57.10 ± 4.78; ash 36.61 ± 0.70; fat: 0.51 ± 0.10; protein 8.53±0.36, ulvan polysaccharide 4.97± 0.74; crude fiber: 4.20 ± 0.; hemicellulose 5.62 ± 0.31, cellulose and lignin with 40.65 ± 0.84, total sugar 1.81 (percent of dry matter), total phenol content 1.79± .07 (mg GAE /g), and antioxidant capacity of 91.48 ± 0.41 percent of dry matter were reported. The extracted carotenoid content is 0.99 μg/ml, the chlorophyll a content is 4.56 μg/ml, the chlorophyll b content is 2.07 μg/ml, and the total chlorophyll is 16.6 μg/ml. The identified amino acid content of Ulva rigida algae by the method; amino acids; The presence of amino acid compounds, to the extent of; It confirmed 31.1 grams per 100 grams of protein. Functional characteristics: water holding capacity 9.18 ± 0.66 g/g dry matter and oil holding capacity 4.95 ± 0.08 g/g dry matter were reported.
Conclusion: Ulva rigida sea lettuce due to having; Multiple combinations with; physicochemical and functional characteristics - unique to the individual; They can be as; medicinal and food supplements, additive and due to rich antioxidant compounds are directly included in human nutrition.
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