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Biochemical components of three marine macroalgae (Padina pavonica, Ulva lactuca and Taonia atomaria) from the levantine sea coast of antalya, Turkey

Fatma CAF, Ökkeş Yilmaz, Furkan Durucan, Nurgül Şen Özdemir

Bingöl University, Faculty of Art and Sciences, Department of Biology. 12000 Bingöl, Turkey

Fırat University, Faculty of Sciences, Department of Biology. 23119 Elazığ, Turkey

Süleyman Demirel University, Faculty of Fisheries, Department of Marine Biology, Isparta, Turkey

Bingöl University, Faculty of Agriculture, Department of Fisheries.12000 Bingöl, Turkey

Key words: Edible seaweed, Fatty acids, Biochemical component, Levantine Sea, Turkey.


Seaweed, the main source of income in the Caluya Islands for many people. The farmers grow and dry the seaweed before it gets sold to bigger buyers. Then the seaweed is processed into carrageenan, a binding/thickening agent used in many products from food to toothpaste. Unfortunately for the farmers, Typhoon Yolanda (Haiyan) washed many of their crops away.

Green macroalgae Ulva lactuca, brown macroalgae Taonia atomaria and Padina pavonica are spread in the Turkish Levantine Sea. There is limited information about antioxidant activities and fatty acid composition of these species from Levantine Sea. In this study was to determine and compare antioxidant activities, vitamin and fatty acid (FA) composition of U. lactuca, T. atomaria and P. pavonica. The analysis was made with HPLC and GC device. g. Then, the results were analyzed using SPSS software. The results showed; palmitic acid (C16:0) as the most abundant saturate fatty acid (21-41%). The green algae was rich palmitic acid (C16:0) (41.68%). Monounsaturated fatty acids (MUFAs) were major components (39.81–42.89%). The total MUFA content for U. lactuca was 40.63%, P. pavonica 42.89% and for T. atomaria 38.81%. Oleic acid (C18:1 n-9) was the most abundant MUFA in all the species analyzed. Eicosapentaenoic acid ( C20:5 n-3) and arahidonic acid (C20:4 n-6) were found in significant levels in T. atomaria. P. pavonica and T. atomaria showed similar amounts of C18 and C20 PUFAs contents. In T. atomaria eicosopentaenoic acid (EPA, C20:5n3) accounted 4.78% of total fatty acids. PUFA/SFA ratio in T. atomaria was 1.10%, U. lactuca; 0.26% and for P. pavonica 0.68%.The total phenolic contents ranged from 0.96 to 2.22 mg gallic acid equivalents per 1 g of dry macroalgae material. Phenolic content of the water extract of T. atomaria (2.22 mg GAE /g) was higher than that of the water extract of P. pavonica and U. lactuca. It has been thought that the amount of α-tocoferol was higher than the other lipophilic vitamins in all the three species tested. In Conclusion; these species can be used as food and in food industry.

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