Dietary Aspects of Green Marine Algae (Ulva lactuca) as a Potential Source of Natural Fatty acids

Al-Zahra’a Metwally Ahmed Meshhal*
Faculty of Specific Education, Alexandria University, Alexandria, Egypt
*Corresponding Author Email Address: dr_dietitian2000@yahoo.com

ABSTRACT
Background: Green marine algae considered a good source of fatty acids, protein, minerals and antioxidants. Objective: The present study conducted to assess the effect of supplementation with Ulva’s powder at different levels in some various food products ( fish balls, meat balls, nuggets, broad bean cake (Flafel) and stewed bean (Besara) ) on its fatty acid content. Materials & Methods: The marine algae was collected from several coasts in Alexandria and air-dried at room temperature and grinded to powder then used in preparing the products. The most accepted samples were carried out for chemical analysis to assess its fatty content. Results: The study indicated an improvement in nutritional quality of the products as a result of fortification by 10% of green algae powder. The content of fatty acids (linoleic acid, eicosapentanoic acid, docosahexaenoic acid, oleic acid, palmitic acid, stearic acid, myristic acid and linoleic acid) was highly increased in the products. Conclusions: The results of this study promote the use of green marine algae, Ulva lactuca, as a nutrient component in food products.

Keywords: Nutritional Supplement, Health, Fatty Acids, Green Marine Algae

Citation: Meshhal AMA. Dietary Aspects of Green Marine Algae (Ulva lactuca) as a Potential Source of Natural Fatty acids. Canad J Clin Nutr 2018; 6 (2): 75-83.

DOI: http://dx.doi.org/10.14206/canad.j.clin.nutr.2018.02.07

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