effect of low temperature on fatty acid composition and tocopherols of the red microalga, Porphyridium cruentum

Porphyridium cruentum was grown in 10 L batch culture at 18°C, pH 8.0 and 28[per thousand] salinity. The cells were harvested in the stationary phase and the fatty acid composition analysed by GC and tocopherol content by HPLC. A total of 14 fatty acids were identified including saturated fatty acid...

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Veröffentlicht in:Journal of applied phycology 2007-06, Vol.19 (3), p.223-227
Hauptverfasser: Durmaz, Yaşar, Monteiro, Margarida, Bandarra, Narcisa, Gökpinar, Şevket, Işik, Oya
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Sprache:eng
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Zusammenfassung:Porphyridium cruentum was grown in 10 L batch culture at 18°C, pH 8.0 and 28[per thousand] salinity. The cells were harvested in the stationary phase and the fatty acid composition analysed by GC and tocopherol content by HPLC. A total of 14 fatty acids were identified including saturated fatty acids (13:0, 14:0, 14:0 iso, 15:0, 16:0, 16:0iso) and monounsaturated fatty acids (MUFAs; 16:1(n-7), 18:1(n-7), 18:1(n-9). Polyunsaturated fatty acids (PUFAs) were the predominant fatty acids detected, reaching 43.7% of total fatty acids in the stationary phase of culture. Among the PUFAs, eicosapentaenoic acid (EPA, 20:5(n-3)) was dominant (25.4%), followed by 12.8% arachidonic acid (AA, 20:4(n-6)). α-Tocopherol and γ-tocopherol contents were 55.2 μg g-¹ dry weight and 51.3 μg g-¹ dry weight respectively.
ISSN:0921-8971
1573-5176
DOI:10.1007/s10811-006-9127-6