The effects of the drying methods on the fatty acids composition of Porphyridium cruentum
Makaleler > Tam Makale · 2002
Yazarlar: Yaşar DURMAZ, Işık, Oya, Bandarra, Narcisa M., Cirik, Semra, Gamze TURAN, Gökpınar, Şevket
DergiPark (Istanbul University), Uluslararası, 2002
Özet
The effects of the drying methods on the fatty acids composition of Porphyridium cruentum (Rhodophyceae).The marine Rhodophyte Porphyridium cruentum (S.F. Gray) Naegeli was cultured in thin glass panel bioreactors in outdoor.The algal biomass was dried using different methods and their effects on the fatty acids compositions of P. cruentum was investigated.The results of the present study showed that the sample which were dried in etuve contain 31.01%total saturated fatty acids (TSAT), 14.83% total polyunsaturated fatty acids (PUFA) and 54.16% total monounsaturated fatty acids (MUFA), the samples dried in room temperature contain 36.61%TSAT, 17.41 % PUFA and 45.98% MUFA.Although the content of PUFA and TSAT were found to be higher in the samples dried in room temperature, Alphalinoleic acid (18:3w3, ALA), gammalinoleic acid(18:3w6, GLA) and eicosapentaenoic acid (20:5w3, EPA) were found to be higher in the samples dried in oven and they were 1.76%, 0.51% and 7.42%, respectively.There was a significant decrease in EPA from group of PUFA which is obtained from algal pasta dried in room and oven temperature.In all samples, arachidonic asit (20:4w6, ARA) wasn't determined.In the study it was reported that the drying methods used for P. cruentum caused low PUFA content.