Comparative Estimation of Nutritionally Important Chemical Constituents of Red Seaweed, Gracilariopsis longissima, Affected by Different Drying Methods

Table 3

Fatty acid composition (relative percentage, %) of dried red seaweed, Gracilariopsis longissima, by different processed methodologies.

Fatty acids (relative percentage (%))	Drying method
	Freeze dried	Oven dried	Sun dried
Myristic acid (C14 : 0)	4.76 ± 0.00^b	4.85 ± 0.01^a	4.87 ± 0.01^a
Palmitic acid (C16 : 0)	39.64 ± 0.03^b	39.61 ± 0.04^b	40.91 ± 0.06^a
Palmitoleic acid (C16 : 1)	11.12 ± 0.02^a	10.52 ± 0.02^c	10.8 ± 0.02^b
Stearic acid (C18 : 0)	1.52 ± 0.00^c	1.72 ± 0.00^b	1.82 ± 0.01^a
Oleic acid (C18 : 1)	21.50 ± 0.02^b	23.63 ± 0.03^a	21.04 ± 0.04^c
Linoleic acid (C18 : 2)	4.52 ± 0.01^a	4.06 ± 0.01^c	4.28 ± 0.01^b
Linoleic acid (C18 : 3)	8.12 ± 0.02^a	7.52 ± 0.02^c	7.93 ± 0.02^b
Eicosenoic acid (C20 : 1)	2.57 ± 0.01^a	2.47 ± 0.00^b	2.55 ± 0.02^a
Arachidonic acid (C20 : 4)	3.20 ± 0.02^a	2.68 ± 0.01^c	2.91 ± 0.01^b
Docosahexaenoic acid (C22 : 6)	3.05 ± 0.01^a	2.94 ± 0.01^b	2.89 ± 0.00^c
UFA/SFA	1.18 ± 0.02^a	1.16 ± 0.02^a	1.10 ± 0.01^b
ω3/ω6	1.45 ± 0.01^c	1.55 ± 0.01^a	1.50 ± 0.02^b

Mean values and standard deviation of measurements for the three replicates. Different superscripts in a row differ significantly ( < 0.05).