Assessment of nutrient composition and antioxidant potential of Caulerpaceae seaweeds

Manoj Kumar, Vishal Gupta, Puja Kumari, C. R.K. Reddy*, B. Jha

*Corresponding author for this work

Research output: Contribution to journalArticlepeer-review

81 Citations (Scopus)


The proximate nutrient composition, mineral contents, enzymatic and non-enzymatic antioxidant potential of three Caulerpa species were investigated. All three species were high in ash (24.20-33.70%) and carbohydrate content (37.23-48.95%) on dry weight basis (DW). The lipid content ranged between 2.64 and 3.06% DW. The mineral contents varied marginally among the species but were in the order of Na. > K. > Ca. > Mg. The Na/K ratio among the species varied from 1.80 to 2.55 and was lowest in C. scalpelliformis. A 10. g DW of Caulerpa powder contains 11-21% Fe, 52-60% Ca and 35-43% Mg, which is higher than the recommended daily allowance (RDA), compared with non-seafood. The percentage sum of PUFAs (C18:2, C18:3, C20:4 and C20:5) in total fatty acids was highest in both C. scalpelliformis (39.25%) and C. veravelensis (36.73%) while it was the lowest in C. racemosa (24.50%). The n-6/. n-3 ratio among the species varied from 1.44 to 7.72 and remained within the prescribed WHO standards (<10). Further, the higher enzymatic dismutase (SOD), catalase (CAT), ascorbate peroxidase (APX) and glutathione reductase (GR) and non-enzymatic antioxidant potential of Caulerpa species found in the present study confirm their usefulness in terms of nutrients and antioxidants.

Original languageEnglish
Pages (from-to)270-278
Number of pages9
Journal Journal of Food Composition and Analysis
Issue number2
Publication statusPublished - Mar 2011

Bibliographical note

Funding Information:
The financial support ( NWP 018 ) received from Council of Scientific and Industrial Research (CSIR), New Delhi is gratefully acknowledged. The authors thank Mr. Harshad R. Brahmbhatt for providing assistance in fatty acids analysis. The first (MK) and third author (PK) gratefully acknowledges the CSIR for the award of Senior and Junor Research Fellowships.


  • Antioxidants
  • Biochemical constituents
  • Caulerpa
  • Food analysis
  • Food composition
  • Minerals
  • Nutritional supplement
  • Pigments
  • Polyunsaturated fatty acids
  • Seafood


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