万丹滨光恩海岸食用鸡翅菜的分子鉴定、营养特征及重金属含量

Q3 Environmental Science
S. Sihono, B. Utomo, N. Nurhayati
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引用次数: 2

摘要

两种Caulerpa,在当地被称为“Pedesan”和“Latuh”,传统上被万丹Binuangeun的沿海社区食用。本研究旨在利用DNA条形码技术对“Pedesan”和“Latuh”进行鉴定,并对其养分和重金属含量进行评价。脂肪酸采用气相色谱火焰离子化检测器(GC FID)测定,氨基酸采用超高效液相色谱法(UPLC)测定,矿物质采用电感耦合等离子体发射光谱法(ICP OES)测定。根据tufA基因序列,“Pedesan”鉴定为总状茎藓变种大physa,“Latuh”鉴定为chemnitzia。在总状芽孢杆菌中检测到13种脂肪酸,在化学芽孢杆菌中检测到12种脂肪酸。总脂肪酸含量中,总总型大physa的不饱和脂肪酸含量为41.0%,以亚麻酸和二十碳五烯酸为主。而C. chemnitzia含量为47.5%,以油酸为主。根据世界卫生组织(WHO)的建议,这两种海藻都含有w6/w3比低于10的脂肪酸,可以预防心脏病的风险。总形荚膜菌的主要氨基酸含量为谷氨酸、丙氨酸、丝氨酸和天冬氨酸,化学荚膜菌的主要氨基酸含量为谷氨酸、丝氨酸、天冬氨酸和甘氨酸。两种样品中谷氨酸的高含量表明了它们作为食品增味剂的潜力。总状假丝酵母(40.31)和化学假丝酵母(27.48)的Na/K比值高于WHO推荐值。在“Pedesan”和“Latuh”中均未检测到重金属,表明它们可以安全食用。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
Molecular Identification, Nutritional Profile and Heavy Metals Content of Edible Caulerpa from Binuangeun Coast, Banten
Two species of Caulerpa, locally known as “Pedesan” and “Latuh” have been traditionally consumed by coastal communities at Binuangeun, Banten. This study aimed to identify “Pedesan” and “Latuh” using the DNA barcoding method and to evaluate their nutrient and heavy metal contents. Fatty acids were determined by Gas Chromatography Flame Ionization Detector (GC FID), amino acids using Ultra Performance Liquid Chromatography (UPLC), and minerals using Inductively Coupled Plasma Optical Emission Spectrometry (ICP OES). Based on the tufA gene sequences, the “Pedesan” was identified as Caulerpa racemosa var. macrophysa and “Latuh” as Caulerpa chemnitzia. Thirteen fatty acids were detected in C. racemosa var. macrophysa and twelve fatty acids in C. chemnitzia. Of the total fatty acid content, C. racemosa var. macrophysa contained 41.0% unsaturated fatty acids, dominated by linolenic acid and eicosapentaenoic acid. Meanwhile, C. chemnitzia contained 47.5%, dominated by oleic acid. Both seaweeds contained fatty acids with the w6/w3 ratio lower than 10, which could prevent heart disease risk based on World Health Organization (WHO) recommendation. The primary amino acids content in C. racemosa var. macrophysa were glutamic acid, alanine, serine and aspartic acid, while those in C. chemnitzia were glutamic acid, serine, aspartic acid, and glycine. The high content of glutamic acid in both samples indicated their potential use as food flavor enhancer. The Na/K ratio of C. racemosa var. macrophysa (40.31) and C. chemnitzia (27.48) were higher than those recommended by WHO. Heavy metals were not detected in either “Pedesan” nor “Latuh”, indicating that they are safe for consumption.
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来源期刊
CiteScore
1.40
自引率
0.00%
发文量
10
审稿时长
16 weeks
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