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Original Articles

Carotenoid Profile of Edible Japanese Seaweeds: An Improved HPLC Method for Separation of Major Carotenoids

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Pages 468-479 | Published online: 05 Oct 2012
 

Abstract

An improved multi-step gradient reverse phase high performance liquid chromatography (HPLC) method to simultaneously separate major carotenoids from natural as well as food samples was developed. Quantitative profiling of carotenoid compounds was carried out on three edible brown seaweeds (Sargassum horneri, Cystoseira hakodatensis, and Undaria pinnatifida) and three red seaweeds (Gracilaria vermiculophylla, Grateloupia asiatica, and Grateloupia livida). Fucoxanthin (Fx) was detected in all the brown seaweeds with quantities (mg g−1 dry weight [dwt]) ranging from 1.3 ± 0.3 in C. hakodatensis to 2.4 ± 0.1 in S. horneri. U. pinnatifida, commonly known as wakame, had a Fx content of 2.3 ± 0.1 mg g−1 dwt. In the case of red seaweeds, zeaxanthin (Zx) was the major carotenoid, and G. vermiculophylla had the highest Zx content (80.2 μg g−1 dwt) among the red seaweeds apart from small amounts of Fx (9.1 μg g−1 dwt). Similarly, the other two species of red seaweeds, G. asiatica and G. livida, contained (μg g−1 dwt) lutein (Lut), Fx, and Zx as the major carotenoids (G. asiatica: Lut 10.4, Fx 1.5, Zx 1.1; G. livida: Lut 9.3, Fx 3.5, Zx 1.0). The results suggest the usefulness of edible varieties (barring wakame) of seaweeds as dietary sources of carotenoids.

Acknowledgments

This study was partially supported by “Research and Development Program for New Bio-industry Initiatives” of Bio-oriented Technology Research Advancement Institution and Technology of Japan, and Evolution type of City Area Program (2006–08, Hakodate Area) by Ministry of Education, Culture, Sports, Science and Technology (MEXT), Government of Japan. The authors acknowledge Fisheries Cooperative Association of Hakodate for their help in collection of S. horneri in the Todohokke area (41° 82' N, 141° 16' E) and C. hakodatensis in the Usujiri area (41° 94' N, 140° 94' E).

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