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- Title
Elemental composition of selected edible seaweeds using SEM- energy dispersive spectroscopic analysis.
- Authors
Reka, P.; Thahira Banu, A.; Seethalakshmi, M.
- Abstract
Seaweeds are one of the important marine living resources in the world. Seaweeds are valuable food resource which contains high amount of minerals, vitamins, essential amino acids and dietary fiber. In the present study six seaweeds namely Ulva lactuca, Ulva reticulata, Stoechospermum marginatum, Acanthophora spicifera, Gracilaria corticata and Gracilaria edulis were selected for investigation of the chemical elements present in the cell wall using EDAX measurement. Mineral composition such as calcium, sodium, potassium and iron were analyzed in the selected seaweeds. The study reveals that Ulva lactuca contains the following order of elements C> O> Mg> S> Si>Ca> Na> Al> K>Cl> Se and in Ulva reticulata contains O> C> S> K>Cl> Na> Mg>Ca> Si> Al> Fe. Whereas Stoechospermum marginatum showed the presence of elements in the following order Cl> C> O> Na>Ca> S>Si> Al and Acanthophora spicifera showed the eight elements in the following order O> C> K>Cl> S>Ca> Na> Mg. Gracilaria corticata contain C> O>Cl> K> S> Na> Si> Fe> Al> Mg and Gracilaria edulis contains O> C> K>Cl> S>Ca> Na> Si> Mg> Al respectively. Quantitative analysis of the mineral composition of the selected seaweeds was as follows in Gracilaria edulis calcium was (3603.2±362.2) and potassium was (6021±30.8). Ulva lactuca had the maximum amount of sodium (2291±12.91). Iron was detected in Gracilaria corticata and was found to be 64.4±3.7 mg. From the quantitative analysis of the mineral composition of the selected seaweeds were different from that of the measurement. The different may be attributed due to the variation in sample preparation. Thus it is concluded that the EDAX helps to measure the elements presents on the superficial layer and provides an overview of the probable elements that are presents. The results of the present study reveals that the elements like calcium, sodium, potassium and magnesium were commonly present in the selected seaweeds. Seaweeds will surely find an important place in the food industries as a nutrient fortifier to combat the micronutrient deficiencies among the population.
- Subjects
MARINE algae as food; ENERGY dispersive X-ray spectroscopy; AMINO acids; DIETARY fiber; CALCIUM
- Publication
International Food Research Journal, 2017, Vol 24, Issue 2, p600
- ISSN
1985-4668
- Publication type
Article