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Revista de la Sociedad Química del Perú

Print version ISSN 1810-634X


SUMARRIVA BUSTINZA, Liliana; CASTRO LUNA, Américo; SOTELO MENDEZ, Alejandrina  and  CHAVEZ SUMARRIVA, Nadia. Biological evaluation of protein, vitamins, minerals and amino acids of edible algae Ulva lactuca "Sea lettuce" from the Peruvian littoral . Rev. Soc. Quím. Perú [online]. 2019, vol.85, n.1, pp.31-42. ISSN 1810-634X.

Algae had been part of the human diet for hundreds of years. In Peru, the oldest archaeological evidence of algae was found along the Peruvian coast e.g. in Pampa (ca. 2500 B.C.), in Playa Hermosa (2500-2275 B.C.), small marine algae were also found in the mummies of the Paracas culture, which indicates that marine algae could have been used by the ancient Peruvians to supplement their diets. In Peru, the consumption of algae is increasing caused by the growing interest of consumers for foods with high nutritional value. The aim of this research was to determine the protein quality, vitamins, minerals and amino acids of the algae Ulva lactuca; which is used for human consumption. Protein analysis was made by the Weende method, vitamins and minerals by the AOAC method, the amino acids were determined by the ion exchange method, using an amino acid analyzer, the biological evaluation of the protein quality by the Protein Efficiency Ratio (PER), and the Net Protein Ratio (NPR). The results were: protein 27,38 %,fiber 3,37 %, fat 0,48 %; vitamins: 0,257 mg/100g thiamine, 0,05 mg/g riboflavin, 0,3 mg/100g carotene; minerals: 2,1 μg/g of copper, 25,6 μg/g of zinc, 21,81 mg/g of calcium, 15,14 mg/g of magnesium; amino acids: 1,32 % of lysine, 0,2% of histidine, 1,54 % of arginine, 2,05 % of aspartic acid, etc. In protein quality, 1,16 was found with the PER test and 2,2 with NPR test. It is concluded that Ulva lactuca algae present proteins, vitamins and minerals which could be used in the food industry; it is also a health food for human and animal nutrition.

Keywords : Ulva lactuca; Ulva lactuca; biological evaluation; PER; NPR.

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