University of agribusiness and rural development, UARD Jubilee International Scientific Conference

Font Size: 
Evaluation of Seaweed Resources as Functional Food in Turkey
Fatma Colakoglu, Ilknur Ak

Last modified: 2018-02-12

Abstract


Seaweeds are primary producers in marine environments and they are rich in proteins, minerals, vitamins, polyunsaturated fatty acids, soluble dietary fibers and bioactive antioxidants. Since they contain valuable substances, seaweeds have been used for functional food sources in recent years. These special foods may provide a health benefit beyond nutrition and they could reduce the risk of disease. In Turkish coastal waters, having wide biodiversity, the genus of Gracilaria (Rhodophyceae), Cystoseira (Phaeophyceae), and Ulva (Chlorophyceae) can be evaluated as functional foods. However, there isn’t any industry on culturing and/or processing of these valuable seaweeds. This study review that seaweeds which could be evaluated as functional food industry in Turkey

Keywords


Seaweed, Macro algae, Functional Food, Proximate contents, Pigments.

References


  1. Abu-Ghannam, N, Cox, S, 2014. Seaweed-based Functional Foods. In: Bioactive compounds from marine foods: plant and animal sources. Eds: Hernandez-Ledesma, B, Herrero, M, JohnWiley & Sons, West Sussex, pp: 313 – 316.
  2. Ak, İ, Öztaşkent, C, Özüdoğru, Y, Göksan, T, 2015. Effect of sodium acetate and sodium nitrate on biochemical composition of green algae Ulva rigida. Aquaculture International. 23(1): 1 – 11.
  3. Ak, İ, Çetin, Z, Cirik, Ş, Göksan, T, 2011a. Gracilaria verrucosa (Hudson) Papenfuss culture using an agricultural organic fertilizer. Fresenius Environmental Bulletin. 20 (8a): 2156-2162
  4. Ak, İ, Öztaşkent, C, Topçu, N, 2011b. Effect of different carbon sources on green algae Ulva rigida (C. Agardh) culture. Ege J Fish Aqua Sci. 28(3):89 – 93.
  5. Akgül, R, Kızılkaya, B, Akgül, F, Ormancı, HB, 2015a. Crude protein values and amino acid profiles of some red algae collected from Çanakkale. Indian Journal of Geo-Marine Sciences. 44(4):527-530.
  6. Akgül, R, Kızılkaya, B, Akgül, F, Erduğan, H, 2015b. Total lipid and fatty acid composition of twelve algae from Çanakkale (Turkey). Indian Journal of Geo-Marine Sciences. 44(4):495-500.
  7. Aköz, C, Arslan, D, Ünver, A, Özcan, MM, Yılmaz, B, 2011. Chemical composition, total phenolic and mineral contents of Enteromorpha intestinalis (L.) Kütz. and Cladophora glomerata (L.) Kütz. seaweeds. Food journal of biochemistry. 35:513-523.
  8. Barsanti, L, Gualteri, P, 2006. Algae: Anatomy, Biochemistry, and Biotechnology. CRC Press, 1–34.
  9. Cirik, Ş, Şen, E, Ak, İ, 2010a. Brown algae Cystoseira barbata (Stackhouse) C. Agardh culture and changes in its chemical composition. Journal of FisheriesSciences.com, 4(4):354-361.
  10. Cirik, Ş, Çetin Z, Ak, İ, Cirik, S, Göksan, T, 2010b. Greenhouse cultivation of Gracilaria verrucosa (Hudson) Papenfuss and determination of chemical composition. Turkish journal of fisheries and aquatic sciences. 10:559-564.
  11. Çetingül, V, Aysel, V, Kurumlu, Y, 1996. Cystoseira barbata (Good et Woodw.) C. Ag., (Fucales, Fucophyceae)’nın Amino Asit İçeriklerinin Saptanması. Su Ürünleri Dergisi, 13 (1-2): 119-121.
  12. Dere, Ş, Dalkıran, N, Karacaoğlu, D, Yıldız, G, Dere, E, 2003. The determination of total protein, total soluble carbohydrate and pigment contents of some macroalgae collected from Gemlik-Karacaeli (Bursa) and Erdek-Ormanlı (Balıkesir) in the Sea of Marmara, Turkey. Oceanologia. 45(3): 453 – 471.
  13. Durmaz, Y, Duyar, HA, Gökpınar, Ş, Taşkaya, L, Öğretmen, YÖ, Bandarra, NM, Nunes, ML, 2008. Fatty acids, α-tocopherol and total pigment contents of Cystoseira spp., Ulva spp. and Zostera spp. From Sinop Bay (Turkey). International Journal of Natural and Engineering Sciences. 2(3): 111 – 114.
  14. Ergün, S, Soyutürk, M, Güroy, B, Güroy, D, Merrifield, D, 2009. Influence of Ulva meal on growth, feed utilization, and body composition of juvenile Nile tilapia (Oreochromis niloticus) at two levels of dietary lipid. Aquacult Int. 17:355 – 361.
  15. Freile-Pelegrín Y, Robledo, D, 1997. Effects of season on the agar content and chemical characteristics of Gracilaria cornea from Yucatan, Mexico. Bot Mar 40:285–290
  16. Galland-Irmouli AV, Fleurence J, Lamghari R, Luçon M, Rouxel C, Barbaroux O, Bronowicki JP, Villaume C, Guéant JL, 1999. Nutritional value of proteins from edible seaweed Palmaria palmata (dulse). J Nutr Biochem 10:353–359.
  17. Güroy, B, 2009. The investigations of evaluation of Ulva rigida and Spirulina platensis in rainbow trout (Oncorhynchus mykiss Walbaum, 1972) Diets. Canakkale Onsekiz Mart University, Graduate school of natural and applied sciences. Doctorate Thesis. pp: 18.
  18. Hafting, JT, Critchley, AT, Cornish, ML, Hubley, SA; Archibald, AF, 2012. On-land cultivation of functional seaweed products for human usage. J Appl Phycol. 24:385–392.
  19. Hanninen, O, Sen, CK, 2008. Nutritional Supplements and Functional Foods: Functional Significance and Global Regulations. In: Nutraceutical and Functional Food Regulations in the United States and Around the World. Ed: Bagchi, D, Elsevier, New York, pp: 11- 35.
  20. Holdt, SL, Kraan, S, 2011. Bioactive compounds in seaweed: functional food applications and legislations. Journal of Applied Phycology 23:543-597.
  21. İrkin, LC, Erduğan, H, 2014. Seasonal variation in the chemical composition of Cystoseira barbata (Stachouse) C. Agardh distributed in the Strait of Çanakkale. Ege J Fish Aqua Sci. 31(4):209-213.
  22. Khotimchenko, SV, Vaskovsky, VE, Titlyanova, TV, 2002. Fatty acids of marine algae from the Pacific coast of north California. Botanica Marina, 45, 17–22.
  23. Koçoğlu, ZG, 2011. Annual changes on yield of alginate from some brown algae in Bosporus of Çanakkale (Çanakkale, Turkey). Canakkale Onsekiz Mart University, Graduate school of natural and applied sciences. Master of Sciences Thesis. pp: 38 – 40.
  24. Kumar, CS, Ganesan, P, Suresh PV, Bhaskar, N, 2008. Seaweeds as a source of nutritionally beneficial compounds—a review. J Food Sci Technol 45:1–13
  25. Lictenthaler, H, 1987. Chlorophylls and Carotenoids: Pigments of Photosynthetic Biomembranes. Methods in Enzymology. 148: 350-382.
  26. McHugh, DJ, 1987. Production and utilization of products from commercial seaweeds. FAO Fisheries Technical Paper No. 288.
  27. pp 1–189 Mendis, E, Kim, SK, 2011. Present and Future Prospects of Seaweeds in Developing Functional Foods. In: Marine Medicinal Foods: Implications and applications, macro and micro algae Ed: Kim, SK, Academic Press, Waltham, pp: 2 – 15.
  28. Mouritsen, O.G., 2013. Seaweeds: Edible, Available, and Sustainable. University of Chicago Press. Chicago. pp:272.
  29. Murata, M, Nakazoe, J, 2001. Production and use of marine algae in Japan. Jpn. Agric. Res. Q. 35, 281–290.
  30. Ova Kaykaç, G, 2007. Seasonal variation of taste active components in some seaweeds (Cystoseira barbata, Ulva rigida and Gracilaria verrucosa). Canakkale Onsekiz Mart University, Graduate school of natural and applied sciences. Master of Sciences Thesis. pp: 27 – 38.
  31. Ova Kaykaç, G, Cirik, Ş, Tekinay, A, 2008. The seasonal variation of proximate composition and amino acid contents of a green algae Ulva rigida (C. Agardh). Ege J Fish Aqua Sci. 25(1):9-12.
  32. Özgün, S, Turan, F, 2015. Biochemical composition of some brown algae from Iskenderun Bay, the northeastern Mediterranean coasts of Turkey. J Black Sea/Mediterranean Environment 21(2):125-134.
  33. Öztaşkent, C, Ak, İ, Göksan, T, 2013. Farklı LED ışık kaynaklarının Cystoseira barbata (Paheophyceae)’nın büyüme ve biyokimyasal kompozisyonuna etkisi. 17. Ulusal su ürünleri sempozyumu. 3 - 6 Eylül 2013. İstanbul. p:332.
  34. Polat, S, Özoğul, Y, 2009. Fatty acid, mineral and proximate composition of some seaweeds from the northeastern Mediterranean coast. Ital J Food Sci 21(3):317-324.
  35. Roberfroid, MB, 1999. What is beneficial for health? The concept of functional food. Food Chem Toxicol. 37(9-10):1039-1041.
  36. Rustan AC, Drevon CA, 2001. Fatty acids: structures and properties. In: encyclopedia of life sciences. Nature Publishing, London. http://www.els.net
  37. Samarakoon, K, Jeon, YJ, 2012. Bio-functionalities of proteins derived from marine algae—A review. Food Res. Int. 48: 948–960.
  38. Sağbaş, S, 2011. The annual changes of agar amount in some red algae from Çanakkale Strait (Çanakkale, Turkey). Canakkale Onsekiz Mart University, Graduate school of natural and applied sciences. Master of Sciences Thesis. pp. 28‑33.
  39. Taşkın, E, 2014. Comparison of the brown algal diversity between four sea coasts of Turkey. Journal of academic documents for fisheries and aquaculture. 3. 145 -153.
  40. Topçu, N, Ak, İ, Göksan, T, 2013. Farklı azot kaynaklarının Cystoseira barbata (Phaeophyceae)’nın büyüme ve biyokimyasal kompozisyonuna etkisi. 17. Ulusal su ürünleri sempozyumu. 3 - 6 Eylül 2013. İstanbul. p:334.
  41. Van Den Hoek, C, Mann, DG, Jahns, HM, 1995. An Introduction to Phycology. Cambridge University Press.
  42. Walsh, M, Watson, L, 2011. A market analysis towards the further development of seaweed aquaculture in Ireland. Bord Iascaigh Mhara, Available: http://www.seaweed.ie/irish_seaweed_contacts/doc/A%20Market%20Analysis%20towards%20the%20Further%20Development%20of%20Seaweed%20Aquaculture%20in%20Ireland.pdf [last accessed October 15, 2017].
  43. Wildman, REC, Kelley, M, 2007.Nutraceuticals and Functional Foods. In: Handbook of Nutraceuticals and Functional Foods, Eds: Wildman, REC, CRC Press, Taylor Francis, Boca Raton pp: 1-12.
  44. Yazıcı, Z, Aysel, V, Öksüz, E, Köse, A, Cumali, S, Güven, KC, 2007. Fatty acid composition of marine macroalgae from the Black Sea and Dardanelles. Toxicological & Environmental Chemistry, 89(2):371-379.
  45. Yenigül, M, 1993. Seasonal changes in the chemical and gelling characteristics of agar from Gracilaria verrucosa collected in Turkey. Hydrobiologica. 260/261:627-631.
  46. Yıldırım, Ö, Ergün, S, Yaman, S, Türker, A, 2009. Effects of two seaweeds (Ulva lactuca and Enteromorpha linza) as a feed additive in diets on growth performance, feed utilization, and body composition of rainbow trout (Onchorhynchus mykiss). Kafkas Üniversitesi, Veterinerlik Fakültesi Dergisi, 15(3): 455 – 460.
  47. Yıldız, G, Vatan, Ö, Çelikler, S, Dere, Ş, 2011. Determination of the phenolic compounds and antioxidative capacity in red algae Gracilaria bursa-pastoris. International journal of food properties. 14(3):496 – 502.

Full Text: PDF  |  PRES