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7674594 
Journal Article 
Characterization of dietary fucoxanthin from Himanthalia elongata brown seaweed 
Rajauria, G; Foley, B; Abu-Ghannam, N 
2017 
Yes 
Food Research International
ISSN: 0963-9969
EISSN: 1873-7145 
Elsevier Ltd 
99 
Pt 3 
995-1001 
English 
28865626 
WOS:000411539800005 
This study explored Himanthalia elongata brown seaweed as a potential source of dietary fucoxanthin which is a promising medicinal and nutritional ingredient. The seaweed was extracted with low polarity solvents (n-hexane, diethyl ether, and chloroform) and the crude extract was purified with preparative thin layer chromatography (P-TLC). Identification, quantification and structure elucidation of purified compounds was performed by LC-DAD-ESI-MS and NMR (1H and 13C). P-TLC led purification yielded 18.6mg/g fucoxanthin with 97% of purity based on the calibration curve, in single-step purification. LC-ESI-MS (parent ion at m/z 641 [M+H-H2O]+) and NMR spectra confirmed that the purified band contained all-trans-fucoxanthin as the major compound. Purified fucoxanthin exhibited statistically similar (p>0.05) DPPH scavenging capacity (EC50: 12.9μg/mL) while the FRAP value (15.2μg trolox equivalent) was recorded lower (p<0.05) than the commercial fucoxanthin. The promising results of fucoxanthin purity, recovery and activity suggested that H. elongata seaweed has potential to be exploited as an alternate source for commercial fucoxanthin production. 
Antioxidant capacity; Fucoxanthin; LC-ESI-MS; Lipophilic compound; NMR; Preparative TLC; Seaweed