title: 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.
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.
authors.affiliation: Department of Food Analysis and Chemistry, Faculty of Technology, Tomas Bata University in Zlin, nam. T. G. Masaryka 5555, Zlin CZ-760 01, Czech Republic. ambrozova@ft.utb.cz.
authors.forename: Jarmila Vavra
authors.initials: JV
authors.lastname: Ambrozova
authors.affiliation: Department of Food Analysis and Chemistry, Faculty of Technology, Tomas Bata University in Zlin, nam. T. G. Masaryka 5555, Zlin CZ-760 01, Czech Republic. misurcova@ft.utb.cz.
authors.forename: Ladislava
authors.initials: L
authors.lastname: Misurcova
authors.affiliation: Department of Chemistry, Faculty of Technology, Tomas Bata University in Zlin, nam. T. G. Masaryka 5555, Zlin CZ-760 01, Czech Republic. rvicha@ft.utb.cz.
authors.forename: Robert
authors.initials: R
authors.lastname: Vicha
authors.affiliation: Department of Food Analysis and Chemistry, Faculty of Technology, Tomas Bata University in Zlin, nam. T. G. Masaryka 5555, Zlin CZ-760 01, Czech Republic. lmachu@ft.utb.cz.
authors.forename: Ludmila
authors.initials: L
authors.lastname: Machu
authors.affiliation: Department of Food Analysis and Chemistry, Faculty of Technology, Tomas Bata University in Zlin, nam. T. G. Masaryka 5555, Zlin CZ-760 01, Czech Republic. dsamek@ft.utb.cz.
authors.forename: Dusan
authors.initials: D
authors.lastname: Samek
authors.affiliation: Department of Viticulture and Enology, Faculty of Horticulture, Mendel University in Brno, Valticka 337, Lednice CZ-691 44, Czech Republic. MojmirBaron@seznam.cz.
authors.forename: Mojmir
authors.initials: M
authors.lastname: Baron
authors.affiliation: Department of Food Analysis and Chemistry, Faculty of Technology, Tomas Bata University in Zlin, nam. T. G. Masaryka 5555, Zlin CZ-760 01, Czech Republic. mlcek@ft.utb.cz.
authors.forename: Jiri
authors.initials: J
authors.lastname: Mlcek
authors.affiliation: Department of Viticulture and Enology, Faculty of Horticulture, Mendel University in Brno, Valticka 337, Lednice CZ-691 44, Czech Republic. sochor.jirik@seznam.cz.
authors.forename: Jiri
authors.initials: J
authors.lastname: Sochor
authors.affiliation: Department of Natural and Informatics Sciences, Faculty of Central European Studies, Constantine the Philosopher University in Nitra, Drazovska 4, Nitra SK-949 74, Slovak Republic. tjurikova@ukf.sk.
authors.forename: Tunde
authors.initials: T
authors.lastname: Jurikova
mesh_terms: D000460:Chlorophyta / Q000737:chemistry; D000458:Cyanobacteria / Q000737:chemistry*; D015525:Fatty Acids, Omega-3 / Q000737:chemistry*; D005504:Food Analysis; D005618:Fresh Water; D019787:Linoleic Acid / Q000737:chemistry; D008055:Lipids / Q000737:chemistry* / Q000302:isolation & purification; D019308:Palmitic Acid / Q000737:chemistry; D012624:Seaweed / Q000737:chemistry*; D012997:Solvents / Q000737:chemistry; D017962:alpha-Linolenic Acid / Q000737:chemistry
chemical_list: D015525:Fatty Acids, Omega-3; D008055:Lipids; D012997:Solvents; D017962:alpha-Linolenic Acid; D019308:Palmitic Acid; D019787:Linoleic Acid