COMPARISON OF CHEMICAL COMPOSITION OF SOME SEAWEEDS Ulva rigida AND Gmcilana verrucosa COLLECTED FROM GULF OF IZMIR, TURKIYE

摘要

Fresh and dried seaweeds are extensively consumed by people living in coastal areas, especially in Asian countries. Seaweeds are also used as sea vegetables or ingredients. However, the consumption of seaweeds is subjected to specific regulation Mabeau and Fleurence (1993) and the details of the chemical composition and variations of a species are required to obtain authorization for its use in human nutrition. Reports on certain edible seaweed showed that many contain significant amounts of protein,vitamins and mineral essential for human nutrition Jensen (1993). Edible marine algae have attracted special interest as good sources of nutrients including protein, long-chain polyunsaturated fatty acid, dietary fiber, vitamins, minerals and low calorie. The chemical composition varies according to the species, geographic area, season or environmental condition Ito and Hori (1989). The aim of this study was to determine the chemical composition of the green algae Ulva rigida and the red algae Gracilaria verrucosa in order to compare both species with other edible seaweeds.