Rajauria, GauravGauravRajauriaFoley, BarryBarryFoleyAbu-Ghannam, NissreenNissreenAbu-Ghannam2019-03-212019-03-212017 Elsev2017-09Food Research International0963-9969http://hdl.handle.net/10197/9642This 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.Print-ElectronicenThis is the author’s version of a work that was accepted for publication in Food Research International. Changes resulting from the publishing process, such as peer review, editing, corrections, structural formatting, and other quality control mechanisms may not be reflected in this document. Changes may have been made to this work since it was submitted for publication. A definitive version was subsequently published in Food Research International (99, Part.3 , (2016)) https://doi.org/10.1016/j.foodres.2016.09.023Antioxidant capacityFucoxanthinLipophilic compoundLC-ESI-MSNMRPreparative TLCSeaweedJournal Article99Part 3995100110.1016/j.foodres.2016.09.0232019-03-142007-13https://creativecommons.org/licenses/by-nc-nd/3.0/ie/