Characterization of dietary fucoxanthin from Himanthalia elongata brown seaweed
|Title:||Characterization of dietary fucoxanthin from Himanthalia elongata brown seaweed||Authors:||Rajauria, Gaurav
|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 capacity; Fucoxanthin; Lipophilic compound; LC-ESI-MS; NMR; Preparative TLC; Seaweed||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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