Content and composition of lipid classes, fatty acid from \(\textit{Sargassum}\) seaweed collected at Con Dao and Van Phong bay

Authors

  • Thu Hue Pham Graduate University of Science and Technology, VAST, Vietnam; Vietnam Naval Academy, Nha Trang, Vietnam
  • Van Tuyen Anh Nguyen Institute of Nature Products Chemistry, VAST, Vietnam
  • Thi Hoang Yen Kieu Institute of Nature Products Chemistry, VAST, Vietnam
  • Le My Anh Nguyen Institute of Nature Products Chemistry, VAST, Vietnam
  • Hai Nam Hoang Institute of Nature Products Chemistry, VAST, Vietnam
  • Quoc Long Pham Institute of Nature Products Chemistry, VAST, Vietnam
  • Duc Tien Dam Institute of Marine Environment and Resources, VAST, Vietnam; Haiphong University of Medicine and Pharmacy, Hai Phong, Vietnam
  • Thi Thanh Van Tran Nha Trang Institute of Technology Research and Application, VAST, Vietnam
  • Tat Thanh Le Graduate University of Science and Technology, VAST, Vietnam; Vietnam Naval Academy, Nha Trang, Vietnam

DOI:

https://doi.org/10.15625/1859-3097/15942

Keywords:

Seaweed, Sargassum, Con Dao, Van Phong.

Abstract

This study studied the content and composition of the total lipid, lipid classes and fatty acids in 13 brown seaweed Sargassum species collected from Con Dao and Van Phong, Vietnam. The total lipid has a low content and varies among species from 0.10% to 1.70% of the fresh weight. From 13 species, seven lipid classes including polar lipid (Pol), free fatty acids (FFA), sterol (ST), hydrocarbon and wax (HW), triacylglycerol (TG), diacylglycerol (DG) and monoalkydiacylglycerol (MADG). Using the GC-FID technique, we have identified 29 fatty acids classified into 3 groups of saturated fatty acid, monounsaturated fatty acids, polyunsaturated fatty acids with an average content of 44.93%, 24.57% and 27.44%, respectively. Among those, many value fatty acids have been detected with high content such as C18:3n-3, C20:4n-6, 20:5n-3 and 22:6n-3. The lipid of 13 brown seaweed Sargassum species also fully contains omega-3,6,9 fatty acids with the content of 9.28%, 16.28% and 16.63%, respectively.

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Published

2021-09-30

How to Cite

Pham, T. H., Nguyen, V. T. A. N., Thi Hoang, Y. K., Nguyen, N., Hoang, H. N., Pham, Q. L., Dam, D. T., Tran, T. T. V., & Le, T. T. (2021). Content and composition of lipid classes, fatty acid from \(\textit{Sargassum}\) seaweed collected at Con Dao and Van Phong bay. Vietnam Journal of Marine Science and Technology, 21(3). https://doi.org/10.15625/1859-3097/15942

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Section

Articles