Determination of some Nutraceutical Compounds, Amino Acids and Fatty acids Present in the Extracts of Sargasum boveanum Algae Obtained from the Coastal Waters of Central Bushehr, Iran

Marine algae have become very important in various fields of food, medicine, and cosmetics, due to their unique functional and nutraceutical properties, as well as their amino acids, fatty acids, vitamins, and trace element contents. This study was aimed to identify the chemical compositions and to determine some physicochemical and nutraceutical properties of the brown algae Sargasom boveanum from the
Bushehr coasts.

The total protein content, amino acid, and fatty acid profiles, as well as chemical compositions, were respectively, determined by Kjeldahl, HPLC-UV, GC-FID, and GC-MS methods.

The total protein content was 12.5%. Among the 17 identified amino acids, the highest amount was related to lysine, followed by glycine and aspartic acid. The essential, semi-essential, and non-essential amino acid levels were 48.1, 24.6, and 27.5%, respectively. Among the 18 identified fatty acids, the palmitic acid, caproic acid, and myristic acid had respectively, the highest values. The results of mass spectrometry showed the presence of 25 compositions from different groups of phenolic, quinoline, isoquinoline, indole, pyrazole, oxadiazole, and pyrrole in the algael extract.

Due to the richness in essential and semi-essential amino acids, beneficial fatty acids, and unique secondary metabolites of the Persian Gulf Sargassum algae, it can be considered as a potential functional food and a perfect nutraceutical package.