Journal
FOOD RESEARCH INTERNATIONAL
Volume 99, Issue -, Pages 995-1001Publisher
ELSEVIER SCIENCE BV
DOI: 10.1016/j.foodres.2016.09.023
Keywords
Antioxidant capacity; Fucoxanthin; Lipophilic compound; LC-ESI-MS; NMR; Preparative TLC; Seaweed
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Funding
- Irish Government under Technology Sector Research Scheme (Strand III) of the National Development Plan
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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 (H-1 and C-13). 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-H20](+)) 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 (EC50: 12.9 mu g/mL) while the FRAP value (15.2 mu g 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. (c) 2016 Elsevier Ltd. All rights reserved.
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