Characterization of dietary fucoxanthin from Himanthalia elongata brown seaweed

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Title: Characterization of dietary fucoxanthin from Himanthalia elongata brown seaweed
Authors: Rajauria, Gaurav
Foley, Barry
Abu-Ghannam, Nissreen
Permanent link: http://hdl.handle.net/10197/9642
Date: Sep-2017
Online since: 2019-03-21T14:27:38Z
Abstract: This study explored Himanthalia elongata brown seaweed as a potential source of dietary fucoxanthin which is a promising medicinal and nutritional ingredient. The seaweed was extracted with low polarity solvents (n-hexane, diethyl ether, and chloroform) and the crude extract was purified with preparative thin layer chromatography (P-TLC). Identification, quantification and structure elucidation of purified compounds was performed by LC-DAD-ESI-MS and NMR (1 H and 13 C). P-TLC led purification yielded 18.6 mg/g fucoxanthin with 97% of purity based on the calibration curve, in single-step purification. LC-ESI-MS (parent ion at m/z 641 [M + H-H2O] +) and NMR spectra confirmed that the purified band contained all-trans-fucoxanthin as the major compound. Purified fucoxanthin exhibited statistically similar (p > 0.05) DPPH scavenging capacity (EC 50:12.9 μg/mL) while the FRAP value (15.2 μg trolox equivalent) was recorded lower (p < 0.05) than the commercial fucoxanthin. The promising results of fucoxanthin purity, recovery and activity suggested that H. elongata seaweed has potential to be exploited as an alternate source for commercial fucoxanthin production.
Type of material: Journal Article
Publisher: Elsevier
Journal: Food Research International
Volume: 99
Issue: Part 3
Start page: 995
End page: 1001
Copyright (published version): 2017 Elsevier
Keywords: Antioxidant capacityFucoxanthinLipophilic compoundLC-ESI-MSNMRPreparative TLCSeaweed
DOI: 10.1016/j.foodres.2016.09.023
Language: en
Status of Item: Peer reviewed
Appears in Collections:Agriculture and Food Science Research Collection

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