Abstract
Three species of Malaysian edible seaweed (Eucheuma denticulatum, Sargassum polycystum and Caulerpa lentillifera) were analyzed for their carotenoid composition using a combination of high-performance thin layer chromatography (HPTLC) and ultra-high-performance liquid chromatography-electrospray ionization-tandem mass spectrometry (UHPLC-ESI-MS/MS), while the antioxidant capacities were determined by 2,2-diphenyl-1-picrylhydrazyl (DPPH) and oxygen radical absorbance capacity (ORAC) assays. The HPTLC analysis exhibited a distinct carotenoid pattern among the three seaweed groups. The UHPLC-ESI-MS/MS analysis showed fucoxanthin as the major carotenoid present in S. polycystum while lutein and zeaxanthin in E. denticulatum. For C. lentillifera, β-carotene and canthaxanthin were the major carotenoids. Some of the carotenoids, such as rubixanthin, dinoxanthin, diatoxanthin and antheraxanthin, were also tentatively detected in E. denticulatum and S. polycystum. For antioxidant activity, S. polycystum (20 %) and E. denticulatum (1128 μmol TE/g) showed the highest activity in the DPPH and ORAC assays, respectively. The findings suggest the three edible varieties of seaweeds may provide a good dietary source with a potential to reduce antioxidative stress.
Highlights
Seaweed remains a popular food ingredient in many parts of Asia and is an important source of high-value hydrocolloids, such as agar, alginates and carrageenan [1, 2]
According to Giri et al [27], high-performance thin layer chromatography (HPTLC)-based solute separation can be useful in the development of validation and standardization processes, as well as isolation of pure compounds and facilitate the determination of classes of compounds in plants
The HPTLC patterns of the three seaweeds suggest the presence of distinct phytochemicals, where the major components detected were carotenoids along with chlorophylls and pheophythins
Summary
Seaweed remains a popular food ingredient in many parts of Asia and is an important source of high-value hydrocolloids, such as agar, alginates and carrageenan [1, 2]. The observed activities could partly be contributed by the range of antioxidant compounds found in seaweeds [7, 8, 9, 10]. Seaweeds are exposed to many environmental factors that favor the generation of free radicals and strong oxidizing agents [11, 12, 13]. As a result of these harsh conditions, seaweeds are highly resistant to oxidative damage, possibly contributed by the antioxidant compounds within their cells [14]
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