Abstract
The lipophilic vitamin and fatty acid profiles were determined in five edible seaweeds: Corallina elongata J. Ellis & Solander, 1786; Cystoseira barbata (Stackhouse) C. Agardh, 1820; Jania rubens (Linnaeus) J.V. Lamouroux, 1816; Laurencia obtusa (Hudson) J.V. Lamouroux, 1813 and Sargassum vulgare C. Agardh, 1820. Saturated fatty acids (SFAs) were the major fatty acid group, and16:0 formed the highest SFA content (34–40%). 16:0 was higher in the brown seaweeds (C. barbata, 40.55%; S. vulgare, 37.11%) than in the red seaweeds (C. elongata, 36.5%; L. obtusa, 34.57%; J. rubens, 34.22%). The other major fatty acids in the seaweeds were 18:1n-9 and 16:1n-7 from MUFA in the analyzed species. In addition, EPA was found in significant levels in the red seaweeds, whereas DHA was not detected in the analyzed species. The findings showed that difference among species were not statistically significant (p = 0.09–0.11), yet differences between two families (Sargassaceae and Corallinaceae) were significant (p = 0.006) in the fatty acid profile (p < 0.01). Also, differences between the Corallinaceae and Rhomomelaceae families were partially significant (p = 0.011–0.013) (p < 0.01). K1 and K2 vitamins as well as δ-tocopherol, α-tocopherol and retinol acetate were determined to be present in the seaweed extracts. Finally, ergosterol, stigmasterol and ß-sitosterol were found in all samples in differing ratios per species.
Highlights
Seaweed is considered a good source of hydrosoluble vitamins, lipophilic vitamins and longchain polyunsaturated fatty acids (LCPUFAs) such as omega-3 fatty acids (n-3), especially eicosa pentaenoic acid (EPA;C20:5 n-3) (Khotimchenko et al, 2002; Adharini et al, 2019)
We implemented a multivariate approach using PRIMER 7 to investigate the relationships among fatty acids
Our findings showed that total PUFA contents were higher than total monounsaturated fatty acids (MUFAs) contents in the seaweed species, except for S. vulgare
Summary
Seaweed is considered a good source of hydrosoluble vitamins, lipophilic vitamins and longchain polyunsaturated fatty acids (LCPUFAs) such as omega-3 fatty acids (n-3), especially eicosa pentaenoic acid (EPA;C20:5 n-3) (Khotimchenko et al, 2002; Adharini et al, 2019). Flavonoids are an important group of plant metabolites and represent the most important group of polyphenolic compounds. They have high chemical and biological activities, including antioxidant and free radical scavenging properties (Kahkonen et al, 1999). Α-tocopherol (vitamin E) is one of the most important lipophilic vitamins because of its high antioxidant effect. It is effective for preventing lipid peroxidation (LPO) (Houston, 2005)
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