Now showing 1 - 2 of 2
  • Publication
    Characterization of dietary fucoxanthin from Himanthalia elongata brown seaweed
    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.
    Scopus© Citations 70  593
  • Publication
    Identification and characterization of phenolic antioxidant compounds from brown Irish seaweed Himanthalia elongata using LC-DAD–ESI-MS/MS
    This study investigated Himanthalia elongata Irish seaweed as a natural resource for antioxidant compounds. The phenolic compounds from the seaweed were extracted using 60% (v/v) aqueous methanol and the crude methanolic extract was purified with liquid–liquid partition (LLP) followed by column chromatography (CC). Among the purified fractions/sub-fractions, LLP-CC-ethyl acetate sub-fraction exhibited the highest DPPH (2,2-diphenyl-1-picrylhydrazyl) scavenging (EC50, 2.4 mg/g) and lipid peroxidation (LPO) scavenging capacity (97.7%). Rapid characterization of the same sub-fraction by LC-DAD–ESI-MS/MS identified a total of 8 phenolic compounds namely hydroxybenzaldehyde (meta/para), phloroglucinol, kaempferol, cirsimaritin, gallic acid 4-O-glucoside, carnosic acid and gallic acid. The purified sub-fractions showed higher antioxidant capacity (P < 0.05) than the reference ascorbic acid, suggesting its possible application in foods, pharmaceuticals and cosmetics for health promotion. Contributions of the study include identification of compounds (except gallic acid) that have not previously been reported in H. elongata, identifying it as a rich source of phenolic antioxidant compounds. Industrial relevance According to the CE 258/97 regulation, algae are considered as new foods, and could also be considered as functional foods or a source of functional ingredients. This regulation allows the food industry to include seaweeds as raw or its constituents in the formulation of food products. Therefore, much attention nowadays has been focused on harnessing seaweed and its bioactive compounds for potential pharmaceuticals, nutraceutical, cosmetics and biotechnology applications. This study explores the potential of H. elongata Irish seaweed as a natural source of commercially important antioxidant compounds for possible application in food and dietary supplementation products. The crude extract is first purified and then the most active fraction was characterized further. The identified phenolic antioxidant compounds can constitute a new move in the understanding of the health benefits of H. elongata seaweed and the species can be considered as substantial alternate for functional ingredients in food and medicinal preparations.
    Scopus© Citations 104  726