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Article
Chemical and Different Nutritional Characteristics of Brown Seaweed Lipids
Advances in Science, Technology and Engineering Systems Journal (2016)
  • Niaz Ahmed, NED University
  • Kashif Ahmed, NED University
Abstract
Lipids are the fatty acid or their derivative which are insoluble in water but soluble in organic solvent. Brown color seaweeds have high value of total lipids (TL) contents, ranging from 10 to 18 % of dry weight. It contains glycoglycerol lipids (GL) as lipid class, which is rich in 18:4n_2, 20:5n_2 and 20:4n_5. Brown colored seaweed also contains fucoxanthin as a main functional compound. Its stable nature of oxidation is due to the presence of polyunsaturated fatty acids (PUFAs). Oxidative stability of brown seaweeds is very high. They also show ant obesity and anti-diabetic effects.
Keywords
  • Brown seaweed lipids,
  • Eicosapentaenoic acid,
  • Fucoxanthin,
  • Glycoglycerolipids,
  • Oxidative stability,
  • Stearidonic acid
Disciplines
Publication Date
April, 2016
Citation Information
Niaz Ahmed and Kashif Ahmed. "Chemical and Different Nutritional Characteristics of Brown Seaweed Lipids" Advances in Science, Technology and Engineering Systems Journal Vol. 1 Iss. 1 (2016) p. 23 - 25 ISSN: 2415-6698
Available at: http://works.bepress.com/passerini-kazmerski/5/