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

Thu Hue Pham; Van Tuyen Anh Nguyen Nguyen; Yen Kieu Thi Hoang; Nguyen Nguyen; Hai Nam Hoang; Quoc Long Pham; Duc Tien Dam; Thi Thanh Van Tran; Tat Thanh Le

doi:10.15625/1859-3097/15942

Author affiliations

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:

Omega-3,6,9, Sargassum, Con Dao.

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 0.10–1.70% 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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