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EVALUATION OF RECOVERABLE FUNCTIONAL LIPID COMPONENTS OF SEVERAL BROWN SEAWEEDS (PHAEOPHYTA) FROM JAPAN WITH SPECIAL REFERENCE TO FUCOXANTHIN AND FUCOSTEROL CONTENTS 1
Author(s) -
Terasaki Masaru,
Hirose Atsushi,
Narayan Bhaskar,
Baba Yuta,
Kawagoe Chikara,
Yasui Hajime,
Saga Naotsune,
Hosokawa Masashi,
Miyashita Kazuo
Publication year - 2009
Publication title -
journal of phycology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.85
H-Index - 127
eISSN - 1529-8817
pISSN - 0022-3646
DOI - 10.1111/j.1529-8817.2009.00706.x
Subject(s) - brown algae , fucoxanthin , biology , polyunsaturated fatty acid , botany , fatty acid , eicosapentaenoic acid , arachidonic acid , brown seaweed , algae , brown rice , food science , biochemistry , enzyme
Fucoxanthin (Fx) and fucosterol (Fs) are characteristic lipid components of brown seaweeds that afford several health benefits to humans. This article describes the quantitative evaluation of lipids of 15 species of brown seaweeds with specific reference to Fx, Fs, and functional long‐chain omega‐6/omega‐3 polyunsaturated fatty acids (PUFAs). In addition, fatty‐acid composition of selected species was also accomplished in the study. Major omega‐3 PUFAs in the brown seaweeds analyzed were α‐linolenic acid (18:3n‐3), octadecatetraenoic acid (18:4n‐3), arachidonic acid (20:4n‐6), and eicosapentaenoic acid (20:5n‐3). Both Fx (mg · g −1 dry weight [dwt]) and Fs (mg · g −1 dwt) were determined to be relatively abundant in Sargassum horneri (Turner) C. Agardh (Fx, 3.7 ± 1.6; Fs, 13.4 ± 4.4) and Cystoseira hakodatensis (Yendo) Fensholt (Fx, 2.4 ± 0.9; Fs, 8.9 ± 2.0), as compared with other brown seaweed species. Studies related to seasonal variation in Fx, Fs, and total lipids of six brown algae [ S. horneri , C. hakodatensis , Sargassum fusiforme (Harv.) Setch., Sargassum thunbergii (Mertens ex Roth) Kuntze, Analipus japonicus (Harv.) M. J. Wynne, and Melanosiphon intestinalis (D. A. Saunders) M. J. Wynne] indicated that these functional lipid components reached maximum during the period between January and March. The functional lipid components present in these seaweeds have the potential for application as nutraceuticals and novel functional ingredients after their recovery.