Major lipophilic pigments in Atlantic seaweeds as valuable food ingredients: Analysis and assessment of quantification methods

Current trends towards the use of ingredients from natural origin in food, cosmetic and pharmaceutical industry, place macroalgae as a good reservoir of novel compounds. Among them, lipophilic major pigments such as chlorophylls and fucoxanthin, are of great interest because of their multiple applic...

Descripción completa

Detalles Bibliográficos
Autores: Rubiño, S., Peteiro, C., Aymerich, T., Hortós, M.
Tipo de recurso: artículo
Fecha de publicación:2022
País:España
Institución:Varias* (Consorci de Biblioteques Universitáries de Catalunya, Centre de Serveis Científics i Acadèmics de Catalunya)
Repositorio:Recercat. Dipósit de la Recerca de Catalunya
OAI Identifier:oai:recercat.cat:20.500.12327/1850
Acceso en línea:http://hdl.handle.net/20.500.12327/1850
https://doi.org/10.1016/j.foodres.2022.111609
Access Level:acceso abierto
Palabra clave:663/664
id ES_fa0a7af02f443c362baebce32555149d
oai_identifier_str oai:recercat.cat:20.500.12327/1850
network_acronym_str ES
network_name_str España
repository_id_str
spelling Major lipophilic pigments in Atlantic seaweeds as valuable food ingredients: Analysis and assessment of quantification methodsRubiño, S.Peteiro, C.Aymerich, T.Hortós, M.663/664Current trends towards the use of ingredients from natural origin in food, cosmetic and pharmaceutical industry, place macroalgae as a good reservoir of novel compounds. Among them, lipophilic major pigments such as chlorophylls and fucoxanthin, are of great interest because of their multiple applications as bioactive compounds and dyes. In this work, a mid-polarity medium was used to extract pigments from twenty-four species from North coast of Spain, including brown (Phaeophyceae) and red macroalgae (Rhodophyta). The fucoxanthin and chlorophyll a content was assessed by means of two different methods, spectrophotometric and high-performance liquid chromatography coupled to diode array detection (HPLC-DAD). The effect of dried processing on the pigment content of selected species was also evaluated. A linear relationship between the extractability of fucoxanthin and chlorophyll a was observed, being the highest content recorded among members belonging to the order Fucales and Undaria pinnatifida. This work provides good insights about the content on pigments in Spanish North Atlantic macroalgae with future commercial value in different industrial fields, as well as a critical overview of the suitability of the quantification methods and challenges related to their effect in results evaluation.info:eu-repo/semantics/acceptedVersionElsevierIndústries AlimentàriesFuncionalitat i Seguretat Alimentària2022info:eu-repo/semantics/article34http://hdl.handle.net/20.500.12327/1850https://doi.org/10.1016/j.foodres.2022.111609reponame:Recercat. Dipósit de la Recerca de Catalunyainstname:Varias* (Consorci de Biblioteques Universitáries de Catalunya, Centre de Serveis Científics i Acadèmics de Catalunya)InglésFood Research InternationalINIA/ /RTA2015-00010-C03-01/ES/ /Attribution-NonCommercial-NoDerivatives 4.0 Internationalhttp://creativecommons.org/licenses/by-nc-nd/4.0/info:eu-repo/semantics/openAccessoai:recercat.cat:20.500.12327/18502026-05-29T05:05:01Z
dc.title.none.fl_str_mv Major lipophilic pigments in Atlantic seaweeds as valuable food ingredients: Analysis and assessment of quantification methods
title Major lipophilic pigments in Atlantic seaweeds as valuable food ingredients: Analysis and assessment of quantification methods
spellingShingle Major lipophilic pigments in Atlantic seaweeds as valuable food ingredients: Analysis and assessment of quantification methods
Rubiño, S.
663/664
title_short Major lipophilic pigments in Atlantic seaweeds as valuable food ingredients: Analysis and assessment of quantification methods
title_full Major lipophilic pigments in Atlantic seaweeds as valuable food ingredients: Analysis and assessment of quantification methods
title_fullStr Major lipophilic pigments in Atlantic seaweeds as valuable food ingredients: Analysis and assessment of quantification methods
title_full_unstemmed Major lipophilic pigments in Atlantic seaweeds as valuable food ingredients: Analysis and assessment of quantification methods
title_sort Major lipophilic pigments in Atlantic seaweeds as valuable food ingredients: Analysis and assessment of quantification methods
dc.creator.none.fl_str_mv Rubiño, S.
Peteiro, C.
Aymerich, T.
Hortós, M.
author Rubiño, S.
author_facet Rubiño, S.
Peteiro, C.
Aymerich, T.
Hortós, M.
author_role author
author2 Peteiro, C.
Aymerich, T.
Hortós, M.
author2_role author
author
author
dc.contributor.none.fl_str_mv Indústries Alimentàries
Funcionalitat i Seguretat Alimentària
dc.subject.none.fl_str_mv 663/664
topic 663/664
description Current trends towards the use of ingredients from natural origin in food, cosmetic and pharmaceutical industry, place macroalgae as a good reservoir of novel compounds. Among them, lipophilic major pigments such as chlorophylls and fucoxanthin, are of great interest because of their multiple applications as bioactive compounds and dyes. In this work, a mid-polarity medium was used to extract pigments from twenty-four species from North coast of Spain, including brown (Phaeophyceae) and red macroalgae (Rhodophyta). The fucoxanthin and chlorophyll a content was assessed by means of two different methods, spectrophotometric and high-performance liquid chromatography coupled to diode array detection (HPLC-DAD). The effect of dried processing on the pigment content of selected species was also evaluated. A linear relationship between the extractability of fucoxanthin and chlorophyll a was observed, being the highest content recorded among members belonging to the order Fucales and Undaria pinnatifida. This work provides good insights about the content on pigments in Spanish North Atlantic macroalgae with future commercial value in different industrial fields, as well as a critical overview of the suitability of the quantification methods and challenges related to their effect in results evaluation.
publishDate 2022
dc.date.none.fl_str_mv 2022
dc.type.none.fl_str_mv info:eu-repo/semantics/article
format article
dc.identifier.none.fl_str_mv http://hdl.handle.net/20.500.12327/1850
https://doi.org/10.1016/j.foodres.2022.111609
url http://hdl.handle.net/20.500.12327/1850
https://doi.org/10.1016/j.foodres.2022.111609
dc.language.none.fl_str_mv Inglés
language_invalid_str_mv Inglés
dc.relation.none.fl_str_mv Food Research International
INIA/ /RTA2015-00010-C03-01/ES/ /
dc.rights.none.fl_str_mv Attribution-NonCommercial-NoDerivatives 4.0 International
http://creativecommons.org/licenses/by-nc-nd/4.0/
info:eu-repo/semantics/openAccess
rights_invalid_str_mv Attribution-NonCommercial-NoDerivatives 4.0 International
http://creativecommons.org/licenses/by-nc-nd/4.0/
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv 34
dc.publisher.none.fl_str_mv Elsevier
publisher.none.fl_str_mv Elsevier
dc.source.none.fl_str_mv reponame:Recercat. Dipósit de la Recerca de Catalunya
instname:Varias* (Consorci de Biblioteques Universitáries de Catalunya, Centre de Serveis Científics i Acadèmics de Catalunya)
instname_str Varias* (Consorci de Biblioteques Universitáries de Catalunya, Centre de Serveis Científics i Acadèmics de Catalunya)
reponame_str Recercat. Dipósit de la Recerca de Catalunya
collection Recercat. Dipósit de la Recerca de Catalunya
repository.name.fl_str_mv
repository.mail.fl_str_mv
_version_ 1869425148503785472
score 15,198674

Similares en LA Referencia