Seasonal and culture period variations in the lipid and fatty acid content of Ulva lactuca cultivated in Mikhmoret onshore (Israel)

Nabeel Gnayem, Razan Unis, Rima Gnaim, Alexander Chemodanov, Álvaro Israel, Jallal Gnaim, Alexander Golberg

Research output: Contribution to journalArticlepeer-review

Abstract

The use of high-value fatty acids (FA), omega-3 (n-3), and omega-6 (n-6) from seaweed could relieve the pressure from natural wild fish sources and reduce overfishing worldwide. This research is designed to explore how the harvest season (winter, spring, and summer) and culture period influence the biomass production yield, lipid content, and FA composition in the green seaweed Ulva sp. The studied seaweed was grown in plastic sleeves with flow-through seawater in Mikhmoret (East Mediterranean, Israel) from July 2019 to December 2020. The Ulva species was identified as Ulva lactuca Linnaeus by DNA barcoding using rbcL, ITS, and tufA markers. No detectable genetic variability in U. lactuca samples was found throughout the research period. A quantitative examination of the lipid and FA content in U. lactuca in different harvest seasons revealed that the maximum content of lipids was in the summer, and that of polyunsaturated fatty acids (PUFAs) was in the winter. The PUFA profile included eicosapentaenoic acid, docosapentaenoic acid, docosahexaenoic acid, n-3, and n-6, where the n-6/n-3 ratio was comparable with the desired range for a balanced nutritional diet.

Original languageEnglish
JournalBotanica Marina
DOIs
StateAccepted/In press - 2024

Keywords

  • Ulva lactuca
  • culture period variation
  • fatty acids
  • green seaweed
  • lipids
  • seasonal variation

All Science Journal Classification (ASJC) codes

  • Ecology, Evolution, Behavior and Systematics
  • Aquatic Science
  • Plant Science

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