Journal of Nutrition & Food Sciences
Open Access

Effect of Climate Change on nutritional component of Seaweeds

International Conference and Exhibition on Nutritional Science & Therapy

August 27-29, 2012 DoubleTree by Hilton Philadelphia, USA

Babita Kumari and Vinay Sharma

AcceptedAbstracts: J Nutr Food Sci

Abstract :

The effect of Climate Change shown on the nutritional components of different types of Seaweeds. It was found that the brown seaweeds showed highest Carbohydrate content in comparison to Green and red seaweeds. The seasonal impact causes the declination of protein content in Brown seaweeds, which in turn increases the content in green and red seaweeds. In sequencing representation it was seen that the carbohydrate concentration of seaweeds varied among different types of seaweeds, in that the maximum carbohydrate concentration was recorded from E. intestinalis (49.4±0.14%), followed by S.jhonstonii (49.0 ±0.73%) S.illcifolium (22.3±0.31%), S. tenerimum (32.3±0.4%), S.wightii (12.54±0.10%) T.conoides (23.9±0.19%) and the minimum carbohydrate content was observed from G. verrucosa (12.07±0.50%) followed by P. gymnospora (23.08±1.22%), G. edulis (15.20±3.26). The protein content was recorded minimum in S.vulgare (31.20 ±0.21%) followed by G. verrucosa (31.18±0.30%) S. wightii (38.42±0.53%) & G. edulis (37.24±0.63%). The maximum protein concentration was observed from U. rigida (80.25±0.23%) followed by E. intestinalis (72.13±0.23%) and U. lactuca (71.98±0.08%). Keywords: Brown seaweeds, Red seaweeds, Green Seaweeds, Climate Change, Carbohydrate and Protein content.