Assessment of Arabian Gulf Seaweeds from Kuwait as Sources of Nutritionally Important Polyunsaturated Fatty Acids (PUFAs)

Hanan Al-Adilah, Tahani Khalaf Al-Sharrah, Dhia Al-Bader, Rainer Ebel, Frithjof Christian Küpper, Puja Kumari* (Corresponding Author)

*Corresponding author for this work

Research output: Contribution to journalArticlepeer-review

Abstract

The fatty acid (FA) compositions of ten seaweeds representative of Chlorophyta, Rhodophyta, and Ochrophyta from Kuwait in the Arabian Gulf region were determined and are discussed in the context of their potential nutritional perspectives for seaweed valorization. All the seaweeds had higher saturated fatty acid (SFA) and lower monounsaturated (MUFA) and polyunsaturated fatty acid (PUFA) contents than those typical of tropical environments. Palmitic, myristic, stearic, oleic, linoleic, α-linolenic, and stearidonic acids were the major FAs detected. Arachidonic, eicosapentaenoic, and docosahexaenoic acids were detected in minor amounts. Conserved fatty acid patterns revealed phylogenetic relationships among phyla, classes, and orders matching the molecular phylogenies at higher taxonomic ranks. Hierarchical clustering analyses clearly segregated different seaweeds (except Codium papillatum and Iyengaria stellata) into distinct groups based on their FA signatures. All but one species (Chondria sp.) had health-beneficial n6/n3 PUFAs (0.33:1–2.94:1) and atherogenic (0.80–2.52) and thrombogenic indices (0.61–5.17). However, low PUFA/SFA contents in most of the species (except Ulva spp.) may limit their utilization in the formulation of PUFA-rich functional foods. Ulva spp. had substantially high PUFAs with PUFA/SFA > 0.4, n6/n3 (0.33–0.66) and atherogenic (0.80–1.15) and thrombogenic indices (0.49–0.72), providing substantial potential for their utilization in food and feed applications.
Original languageEnglish
Article number2442
Number of pages17
JournalFoods
Volume10
Issue number10
Early online date14 Oct 2021
DOIs
Publication statusPublished - 14 Oct 2021

Keywords

  • Arabian Gulf
  • fatty acids
  • gas chromatography
  • n6/n3 ratio
  • PUFA
  • seaweed

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