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:: Volume 20, Issue 2 (Iranian South Medical Journal 2017) ::
Iran South Med J 2017, 20(2): 143-162 Back to browse issues page
Determination of Fatty Acids Profile and Physicochemical Study of Sea Lettuce (Ulva lactuca) Oil from Bushehr City Coasts
Soror Shaghuli1, Ammar Maryamabadi2, Gholam Hossean Mohebbi *3, Alireza Barmak4, Saead Armin2, Amir Vazirizadeh5, Samira Gudarzi6, Maryam Saleki6
1- Kherad institute of higher education, Bushehr- Iran
The Persian Gulf Marine Biotechnology Research Center, The Persian Gulf Biomedical Sciences Research Institute, Bushehr University of Medical Sciences, Bushehr, Iran
2- Research and development Department, Shakheh Zeytoon Lian Inspection Co, Bushehr, Iran
3- The Persian Gulf Marine Biotechnology Research Center, The Persian Gulf Biomedical Sciences Research Institute, Bushehr University of Medical Sciences, Bushehr, Iran , mohebbihsn@yahoo.com
4- Food and drug department, Bushehr University of Medical Sciences, Bushehr, Iran
5- The Marine Biology and Fishery Science Department, Persian Gulf institute, Persian Gulf University, Bushehr-Iran
6- Kherad institute of higher education, Bushehr- Iran
Abstract:   (6058 Views)

Background: Sea lettuce is a kind green alga with scientific name "Ulva lactuca", has many uses in many countries. With Notice to the presence of this alga in the coasts of Bushehr and its ease of propagation and cultivation, we can take advantage of beneficial interest. The objectives of this current study was to determine the amount of total fat, survey the quality and quantity of some physicochemical parameters and the profile of fatty acids in its oil.

Materials and Methods: After samples collecting of sea lettuce (Sea lettuce) from Bushehr coasts, sample preparation and extraction of fat, quantity of some physicochemical parameters according to AOAC method; and fatty acid profile were analyzed by gas chromatography with flame ionization detection (GC-FID).

Results: The acidity index in extracted oil in Shoraye-shahr, Bandargah and Naftkesh regions were, 0.73, 0.73 and 0.72 respectively, and the peroxide value was 0.75, 0.74 and 0.75 respectively. The refractive index and average oil contents for all areas were reported 3 % and 1412, respectively. In the three mentioned regions, sixteen fatty acids including (C6), (C10), (C12), (C13), (C14), (C15), (C16), (C17), (C18), (C19), (C20), (C21), (C18: 1), (C18: 2), (C18: 3) were identified with different amounts. Palmitic acid had the highest levels in all three regions.

Conclusion: Sea lettuce contains different fatty acids that each of them has different applications in food industry, medicine and cosmetics. The favorable amounts of omega-3 and omega-6 fatty acids in the sea lettuce oil increase their nutritional importance. Caltivating of this beneficial alga is suggested due to the appropriate geographic climate of Bushehr.

Keywords: Sea lettuce, Fatty acids, Gas chromatography, Omega 3, Omega 6
Full-Text [PDF 1357 kb]   (9541 Downloads)    
Type of Study: Original | Subject: Disorders of Systemic, Metabolic or Environmental Origin
Received: 2016/08/6 | Accepted: 2016/09/17 | Published: 2017/04/29
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Shaghuli S, Maryamabadi A, Mohebbi G H, Barmak A, Armin S, Vazirizadeh A, et al . Determination of Fatty Acids Profile and Physicochemical Study of Sea Lettuce (Ulva lactuca) Oil from Bushehr City Coasts. Iran South Med J. 2017; 20 (2) :143-162
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