Parameters affecting the analytical profile of fatty acids in the macroalgal genus Ulva.

McCauley, JI; Meyer, BJ; Winberg, PC; Skropeta, D

Parameters affecting the analytical profile of fatty acids in the macroalgal genus Ulva.

McCauley, JI Meyer, BJ Winberg, PC Skropeta, D

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Publisher:: ELSEVIER SCI LTD
Publication Type:: Journal Article
Citation:: Food Chem, 2016, 209, pp. 332-340
Issue Date:: 2016-10-15

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Field	Value	Language
dc.contributor.author	McCauley, JI
dc.contributor.author	Meyer, BJ
dc.contributor.author	Winberg, PC
dc.contributor.author	Skropeta, D
dc.date.accessioned	2022-07-06T23:13:20Z
dc.date.available	2016-04-13
dc.date.available	2022-07-06T23:13:20Z
dc.date.issued	2016-10-15
dc.identifier.citation	Food Chem, 2016, 209, pp. 332-340
dc.identifier.issn	0308-8146
dc.identifier.issn	1873-7072
dc.identifier.uri	http://hdl.handle.net/10453/158699
dc.description.abstract	The fatty acids (FA) of Ulva have potential to contribute to nutrition. However the large variability of FA profiles of Ulva species; thus the quality and quantity of FA in relation to nutrition is poorly defined. Herein we investigate the FA profile of 74 cultured Ulva samples crossing five culture regimes, six extraction regimes and four post-harvesting processes. This is compared alongside a comprehensive review of FA profiles of Ulva spp. With regard to the literature, Ulva is characterised by C16:0 (30.5±11.5%), C18:3 n-3 (14.5±6.3%), C18:4 n-3 (12.5±5.4%), C16:4 n-3 (8.9±4.8%) and C18:1 n-7 (10.1±4.0%). The investigated Ulva fell within the reported range of specific FA. High nutrient conditions showed the most desirable FA profile for health, along with the highest total FA content (56mgg(-1) dry weight equivalent) when extracted with an optimised protocol.
dc.format	Print-Electronic
dc.language	eng
dc.publisher	ELSEVIER SCI LTD
dc.relation.ispartof	Food Chem
dc.relation.isbasedon	10.1016/j.foodchem.2016.04.039
dc.rights	info:eu-repo/semantics/closedAccess
dc.subject.classification	Food Science
dc.subject.mesh	Biomass
dc.subject.mesh	Fatty Acids
dc.subject.mesh	Flame Ionization
dc.subject.mesh	Ulva
dc.subject.mesh	Ulva
dc.subject.mesh	Fatty Acids
dc.subject.mesh	Flame Ionization
dc.subject.mesh	Biomass
dc.title	Parameters affecting the analytical profile of fatty acids in the macroalgal genus Ulva.
dc.type	Journal Article
utslib.citation.volume	209
utslib.location.activity	England
pubs.organisational-group	/University of Technology Sydney
pubs.organisational-group	/University of Technology Sydney/Faculty of Science
pubs.organisational-group	/University of Technology Sydney/Strength - C3 - Climate Change Cluster
utslib.copyright.status	closed_access	*
dc.date.updated	2022-07-06T23:13:19Z
pubs.publication-status	Published
pubs.volume	209

Abstract:

The fatty acids (FA) of Ulva have potential to contribute to nutrition. However the large variability of FA profiles of Ulva species; thus the quality and quantity of FA in relation to nutrition is poorly defined. Herein we investigate the FA profile of 74 cultured Ulva samples crossing five culture regimes, six extraction regimes and four post-harvesting processes. This is compared alongside a comprehensive review of FA profiles of Ulva spp. With regard to the literature, Ulva is characterised by C16:0 (30.5±11.5%), C18:3 n-3 (14.5±6.3%), C18:4 n-3 (12.5±5.4%), C16:4 n-3 (8.9±4.8%) and C18:1 n-7 (10.1±4.0%). The investigated Ulva fell within the reported range of specific FA. High nutrient conditions showed the most desirable FA profile for health, along with the highest total FA content (56mgg(-1) dry weight equivalent) when extracted with an optimised protocol.

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http://hdl.handle.net/10453/158699