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<p>This study evaluates the nutritional profile of fatty acids in representative brown and red macroalgae from the Persian Gulf. Saturated fatty acids (SFA) accounted for the majority of total fatty acid content in all species (51.11–83.14%), with red algae exhibiting higher average SFA levels than brown algae. Monounsaturated fatty acids (MUFA) ranged from 10.04 to 33.67%, while polyunsaturated fatty acids (PUFA) contributed less significantly (3.3–17.46%). Palmitic acid and oleic acid were the predominant SFA and MUFA, respectively, across all samples. The average PUFA-to-SFA ratio, commonly used to assess nutritional value, was 0.06 in red algae and 0.21 in brown algae. These findings suggest that, although macroalgae are commonly regarded as nutritious resources, the observed fatty acid profiles—particularly the PUFA-to-SFA ratios—highlight the need for further investigation to accurately assess their dietary value.</p>

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Evaluation of the fatty acid composition of representative brown and red seaweeds from the Persian Gulf: an analysis from the nutritional perspective

  • 期刊论文

  • 发表日期：

    2025年10月3日

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  • E. Dashtaki,
  • M. Esteki,
  • A. Mehdinia,
  • Jesus Simal-Gandara

摘要

This study evaluates the nutritional profile of fatty acids in representative brown and red macroalgae from the Persian Gulf. Saturated fatty acids (SFA) accounted for the majority of total fatty acid content in all species (51.11–83.14%), with red algae exhibiting higher average SFA levels than brown algae. Monounsaturated fatty acids (MUFA) ranged from 10.04 to 33.67%, while polyunsaturated fatty acids (PUFA) contributed less significantly (3.3–17.46%). Palmitic acid and oleic acid were the predominant SFA and MUFA, respectively, across all samples. The average PUFA-to-SFA ratio, commonly used to assess nutritional value, was 0.06 in red algae and 0.21 in brown algae. These findings suggest that, although macroalgae are commonly regarded as nutritious resources, the observed fatty acid profiles—particularly the PUFA-to-SFA ratios—highlight the need for further investigation to accurately assess their dietary value.