Proximate Chemical Composition of Sea Grapes Caulerpa racemosa (J. Agardh, 1873) Collected from a Sub-Tropical Coast
5Faculty of Fisheries and Protection of Waters, South Bohemian Research Center of Aquaculture and Biodiversity of Hydrocenoses, Research, Institute of Fish Culture and Hydrobiology, University of South Bohemia in Ceske Budejovice, VodÅany, Czech Republic
- *Corresponding Author:
- Siddique MAM
Faculty of Fisheries and Protection of Waters
South Bohemian Research Center of Aquaculture and Biodiversity of Hydrocenoses
Research, Institute of Fish Culture and Hydrobiology
University of South Bohemia in Ceske Budejovice
VodÅany, Czech Republic
Tel: +420 775 167 896
Fax: +420 387 774 634
E-mail: [email protected]
Received date: June 23, 2016; Accepted date: July 13, 2016; Published date: July 19, 2016
Citation: Bhuiyan KA, Qureshi S, Mustafa Kamal AH, AftabUddin S, Siddique AM (2016) Proximate Chemical Composition of Sea Grapes Caulerpa racemosa (J. Agardh, 1873) Collected from a Sub-Tropical Coast. Virol-mycol 5: 158. doi:10.4172/2161-0517.1000158
Copyright: © 2016 Bhuiyan MKA, et al. This is an open-access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.
Background: Nutritional fact study has prime importance to make the species edible and commercially viable to the consumers. Proximate chemical composition and amino acid profile were investigated to understand the nutritional value and protein quality of an edible algae Caulerpa racemosa. Methods: Samples were collected randomly by hand from the intertidal zone of the sub-tropical coastal Island St. Martin’s Island from February 2013 to May 2014. Samples were preserved using standard methods for chemical analysis. Proximate composition was determined using standard methods, Kjeldahl method for protein, Soxhlet method for crude lipid, H2SO4 (0.3 N) and NaOH (0.5 N) for dietary fibre, muffle furnace method for moisture content, ion-exchange chromatography for amino acid and statistical package used for validating the data. Results: The result of the study reveals that C. racemosa contains higher amount of proteins (19.72±0.77%), crude lipid (7.65±1.19%) and fibre (11.51±1.32%) compared to other green and brown algae. The higher concentration of aspartic acid (12.7±0.2%) and glutamic acid (9.2±0.7%) were observed in C. racemosa, while histidine (2.6±0.7%), methionine (1.4±0.4%) and tyrosine (3.8±0.2%) were the limiting amino acids. Lysine (6.6±0.2%), leusine (6.9±0.6%), glycine (6.5±0.4%), arginine (6.4±0.3%), alanine (7.6±0.6%) and threonine (6.2±0.5%) were obtained at a higher percentage of total amino acids. Conclusion: This study suggests that C. racemosa could be potentially used as a nutritious and functional food item for human consumption. Further studies on this edible species should be focused on fatty acid composition, vitamins, non-starch polysaccharide constituents, trace elements and sensory perceptions in order to depict safer and versatile utilization.