Molecules 2014, 19(2), 2344-2360; doi:10.3390/molecules19022344
Article

Influence of Extractive Solvents on Lipid and Fatty Acids Content of Edible Freshwater Algal and Seaweed Products, the Green Microalga Chlorella kessleri and the Cyanobacterium Spirulina platensis

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Received: 6 December 2013; in revised form: 5 February 2014 / Accepted: 7 February 2014 / Published: 21 February 2014
(This article belongs to the Section Natural Products)
This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
Abstract: Total lipid contents of green (Chlorella pyrenoidosa, C), red (Porphyra tenera, N; Palmaria palmata, D), and brown (Laminaria japonica, K; Eisenia bicyclis, A; Undaria pinnatifida, W, WI; Hizikia fusiformis, H) commercial edible algal and cyanobacterial (Spirulina platensis, S) products, and autotrophically cultivated samples of the green microalga Chlorella kessleri (CK) and the cyanobacterium Spirulina platensis (SP) were determined using a solvent mixture of methanol/chloroform/water (1:2:1, v/v/v, solvent I) and n-hexane (solvent II). Total lipid contents ranged from 0.64% (II) to 18.02% (I) by dry weight and the highest total lipid content was observed in the autotrophically cultivated cyanobacterium Spirulina platensis. Solvent mixture I was found to be more effective than solvent II. Fatty acids were determined by gas chromatography of their methyl esters (% of total FAMEs). Generally, the predominant fatty acids (all results for extractions with solvent mixture I) were saturated palmitic acid (C16:0; 24.64%–65.49%), monounsaturated oleic acid (C18:1(n-9); 2.79%–26.45%), polyunsaturated linoleic acid (C18:2(n-6); 0.71%–36.38%), α-linolenic acid (C18:3(n-3); 0.00%–21.29%), γ-linolenic acid (C18:3(n-6); 1.94%–17.36%), and arachidonic acid (C20:4(n-6); 0.00%–15.37%). The highest content of ω-3 fatty acids (21.29%) was determined in Chlorella pyrenoidosa using solvent I, while conversely, the highest content of ω-6 fatty acids (41.42%) was observed in Chlorella kessleri using the same solvent.
Keywords: algae; seaweed; lipid; fatty acid
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MDPI and ACS Style

Ambrozova, J.V.; Misurcova, L.; Vicha, R.; Machu, L.; Samek, D.; Baron, M.; Mlcek, J.; Sochor, J.; Jurikova, T. Influence of Extractive Solvents on Lipid and Fatty Acids Content of Edible Freshwater Algal and Seaweed Products, the Green Microalga Chlorella kessleri and the Cyanobacterium Spirulina platensis. Molecules 2014, 19, 2344-2360.

AMA Style

Ambrozova JV, Misurcova L, Vicha R, Machu L, Samek D, Baron M, Mlcek J, Sochor J, Jurikova T. Influence of Extractive Solvents on Lipid and Fatty Acids Content of Edible Freshwater Algal and Seaweed Products, the Green Microalga Chlorella kessleri and the Cyanobacterium Spirulina platensis. Molecules. 2014; 19(2):2344-2360.

Chicago/Turabian Style

Ambrozova, Jarmila V.; Misurcova, Ladislava; Vicha, Robert; Machu, Ludmila; Samek, Dusan; Baron, Mojmir; Mlcek, Jiri; Sochor, Jiri; Jurikova, Tunde. 2014. "Influence of Extractive Solvents on Lipid and Fatty Acids Content of Edible Freshwater Algal and Seaweed Products, the Green Microalga Chlorella kessleri and the Cyanobacterium Spirulina platensis." Molecules 19, no. 2: 2344-2360.

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