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Donchenko, L., Bityutskaya, O., & Glubokovskikh, J. (2020). Research of the Nutritional Value of Macrophytes of the Sea of Azov. KnE Life Sciences, 5(1), 371–378. https://doi.org/10.18502/kls.v5i1.6089

https://doi.org/10.18502/kls.v5i1.6089

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authors

  • Liudmila Donchenko

    Liudmila Donchenko

    Vocational Education Program, Kuban State Agrarian University, Scientific Research Institute of Biotechnology and Certification of Food-stuff Production, Krasnodar, Russia
  • Olga Bityutskaya

    Olga Bityutskaya

    Vocational Education Program, Kuban State Agrarian University, Scientific Research Institute of Biotechnology and Certification of Food-stuff Production, Krasnodar, Russia
  • Julia Glubokovskikh

    Julia Glubokovskikh

    Vocational Education Program, Kerch State MaritimeTechnological University, Kerch, Russia

Published Date

  • Jan 15, 2020

Research of the Nutritional Value of Macrophytes of the Sea of Azov

KnE Life Sciences / International Applied Research Conference «Biological Resources Development and Environmental Management» / Pages 371–378

Abstract

The paper presents the results of research devoted to the nutritional value of macrophytes − green algae Ulvarigida C. Ag., Cladophora spp., red algae Callithamnion corymbosum (Smith) Lyngb. These typical representatives of the aquatic biocenoses of the coastal waters of the two seas, Cladophora spp., episodically dominate in the periphyton of the Sea of Azov. An analysis of the chemical composition made it possible to establish the predominance of the carbohydrate component (59.2 − 64.9 % absolute dry matter), the presence of pectin substances in significant quantities (% a.d.m.), namely in U. rigida − 12.1, Cladophora sp. − 7.5, C. corymbosum – 6.0. The amino acid composition of algae proteins was studied; limiting essential amino acids were established. In the mineral composition of macrophytes, the presence of phosphorus, calcium, potassium, sodium, magnesium was determined; a high iodine content was noted in U. rigida (4.3 – 4.6 %). All three types of algae belong to low-calorie raw materials (less than 90 kcal/100 g) and with a certain technological processing can be recommended in diets to reduce weight.

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