Investigation of functional properties and fatty acid composition of brown macroalgae Nizimuddinia zanardini

Marine macroalgae are a rich source of unsaturated fatty acids and compounds with inhibitory properties offree radicals that contain numerous physiological effects that can be play an important role in human health.In this study, the fatty acid composition, physicochemical properties, ability of free radicals scavenging andsensitivity evaluation of Nizimuddinia zanardini (collected from the coast of Qeshm ) were conducted.Assessment of physicochemical properties of N. zanardini was performed with measuring the water holdingcapacity, swelling capacity, and oil holding capacity and identify the fatty acid composition was conducted byusing a gas chromatography. The inhibitory activity of extract algae, investigated by measuring the inhibitoryeffect of DPPH and superoxide radicals. As well as to assess the odor and flavor indicators of aqueous extractof seaweed, the 17 non-trained panels were used. Water holding capacity and swelling capacity of N. zanardini,not showed statistically significant differences with increasing temperature (p>0.05). N. zanardini had thecontent of 41.61% SFAs, 30.82% MUFAs and 7.52% PUFAs, respectively. Superoxide radical scavenging(21/05%) was high but DPPH free radical scavenging activity (2/73%) in the studied macroalgae, was low.The results of the sensitiviti evaluation showed that the studied macroalgae have an acceptable odor and flavor.Based on our results, N. zanardini can be considered as a potential source of unsaturated fatty acids andcompounds with inhibitory properties of free radicals for using in food and medicine industries.