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...
Gespeichert in:
Veröffentlicht in: | Journal of applied phycology 2007-06, Vol.19 (3), p.223-227 |
---|---|
Hauptverfasser: | , , , , |
Format: | Artikel |
Sprache: | eng |
Schlagworte: | |
Online-Zugang: | Volltext |
Tags: |
Tag hinzufügen
Keine Tags, Fügen Sie den ersten Tag hinzu!
|
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 |