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- Title
Comparative Estimation of Nutritionally Important Chemical Constituents of Red Seaweed, Gracilariopsis longissima, Affected by Different Drying Methods.
- Authors
Ullah, Md. Rahamat; Akhter, Mousumi; Khan, Abu Bakker Siddique; Yasmin, Farhana; Hasan, Md. Monjurul; Bosu, Aovijite; Haque, Mohammed Ashraful; Islam, Md. Mohidul; Islam, Md. Amirul; Mahmud, Yahia
- Abstract
In this study, the nutritional and phytochemical components of red seaweed, Gracilariopsis longissima, were assessed in relation to the effects of various drying methods (freeze, oven, and sun). Gracilariopsis longissima's proximate composition differed significantly (P < 0.05) among the three drying techniques, with freeze-dried samples having significantly greater protein (30.63 ± 0.90% dry weight) and lipids (1.49 ± 0.05% dry weight) contents. Except for phosphorus and sulfur, the mineral concentrations were likewise considerably greater in the freeze-dried samples. The total amino acids (30.48 ± 0.06% dry weight) and fatty acids contents were substantially greater (P < 0.05) in the freeze-dried samples. In freeze-dried samples, the levels of essential amino acids (18.92 ± 0.02% dry weight) and unsaturated fatty acids (54.08 ± 0.07%) were substantially greater (P < 0.05). When compared to oven- and sun-dried samples, the total phenolic content (88.70 ± 2.19 mg GAE/g dry weight) and the flavonoid content (71.46 ± 2.17 mg QE/g dry weight) of freeze-dried samples was also substantially higher. Among the three distinct drying techniques used, the freeze-drying technique kept G. longissima's higher nutritional and phytochemical components.
- Subjects
ESSENTIAL amino acids; UNSATURATED fatty acids; AMINO acids; FLAVONOIDS; FATTY acids; RED algae; LAMINARIA
- Publication
Journal of Food Quality, 2023, p1
- ISSN
0146-9428
- Publication type
Article
- DOI
10.1155/2023/6623247