Assessment of nutrient composition and antioxidant potential of Caulerpaceae seaweeds

Manoj Kumar, Vishal Gupta, Puja Kumari, C. R.K. Reddy*, B. Jha

*Corresponding author for this work

Research output: Contribution to journalArticlepeer-review

51 Citations (Scopus)

Abstract

The proximate nutrient composition, mineral contents, enzymatic and non-enzymatic antioxidant potential of three Caulerpa species were investigated. All three species were high in ash (24.20-33.70%) and carbohydrate content (37.23-48.95%) on dry weight basis (DW). The lipid content ranged between 2.64 and 3.06% DW. The mineral contents varied marginally among the species but were in the order of Na. > K. > Ca. > Mg. The Na/K ratio among the species varied from 1.80 to 2.55 and was lowest in C. scalpelliformis. A 10. g DW of Caulerpa powder contains 11-21% Fe, 52-60% Ca and 35-43% Mg, which is higher than the recommended daily allowance (RDA), compared with non-seafood. The percentage sum of PUFAs (C18:2, C18:3, C20:4 and C20:5) in total fatty acids was highest in both C. scalpelliformis (39.25%) and C. veravelensis (36.73%) while it was the lowest in C. racemosa (24.50%). The n-6/. n-3 ratio among the species varied from 1.44 to 7.72 and remained within the prescribed WHO standards (<10). Further, the higher enzymatic dismutase (SOD), catalase (CAT), ascorbate peroxidase (APX) and glutathione reductase (GR) and non-enzymatic antioxidant potential of Caulerpa species found in the present study confirm their usefulness in terms of nutrients and antioxidants.

Original languageEnglish
Pages (from-to)270-278
Number of pages9
Journal Journal of Food Composition and Analysis
Volume24
Issue number2
DOIs
Publication statusPublished - Mar 2011

Keywords

  • Antioxidants
  • Biochemical constituents
  • Caulerpa
  • Food analysis
  • Food composition
  • Minerals
  • Nutritional supplement
  • Pigments
  • Polyunsaturated fatty acids
  • Seafood

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