Golnoush Varasteh moakhar; Mehdi Shamsaiee mehrgan; Houman Rjabi eslami; Fereshteh Nematollahi
Abstract
This Study was conducted to analyze the protein, moisture and ash content of water fern, Azolla filiculoides, in the form of red and green as growth indicators in summer and winter, respectively. The fat content and fatty acid composition of the Azolla, a key component for making decision about the nutritional ...
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This Study was conducted to analyze the protein, moisture and ash content of water fern, Azolla filiculoides, in the form of red and green as growth indicators in summer and winter, respectively. The fat content and fatty acid composition of the Azolla, a key component for making decision about the nutritional value of both green and red types, was also compared. Sampling of the green and the red types was done by collecting 20 kg fresh Azolla from Pirbazar, the Anzali Lagoon in November 2011 and August 2012, respectively. After transferring to the laboratory, the samples were dried by a freeze dryer machine and the amount of moisture, protein, fat, and ash of each sample was determined. The fatty acid composition of green and red samples was also evaluated based on the Folch method for GC Analysis after the fat esterification. The results of the present study showed that green and red Azolla contain 38.85±6.71% and 52.42±8.95% saturated fatty acids (SFAs), respectively. However, the amounts of monounsaturated fatty acids (MUFAs) in green and red Azolla were 41.25±13.69% and 36.21±8.74% of total fatty acids. Besides, the poly unsaturated fatty acids (PUFAs) content in the green aquatic fern was 19.87±6.72%, while the red form had 11.3311.33±2.61%. The results of the current research demonstrated that both Azolla samples had appropriate content of the fatty acid composition and protein content (18.02±2.11 g/100 g DW in the green form and 7.87±1.84 g/100 g DW in the red form) which could be used as an appropriate source of food for livestock, poultry, fish, and human diet, although green Azolla contains a higher nutritional value compared to the red form.
