The effect of low temperature on fatty acid composition and tocopherols of the red microalga, Porphyridium cruentum


DURMAZ Y., Monteiro M., Bandarra N., GÖKPINAR S., Isik O.

JOURNAL OF APPLIED PHYCOLOGY, cilt.19, ss.223-227, 2007 (SCI İndekslerine Giren Dergi) identifier identifier

  • Cilt numarası: 19 Konu: 3
  • Basım Tarihi: 2007
  • Doi Numarası: 10.1007/s10811-006-9127-6
  • Dergi Adı: JOURNAL OF APPLIED PHYCOLOGY
  • Sayfa Sayısı: ss.223-227

Özet

Porphyridium cruentum was grown in 10 L batch culture at 18 degrees C, pH 8.0 and 28%0 salinity. The cells were harvested in the stationary phase and the fatty acid composition analysed by GC and tocopherol content by HPLC. A total of 14 fatty acids were identified including saturated fatty acids (13:0, 14:0, 14:0 iso, 15:0, 16:0, 16:0iso) and monounsaturated fatty acids (MUFAs; 16:1(n-7), 18:1(n-7), 18:1(n-9). Polyunsaturated fatty acids (PUFAs) were the predominant fatty acids detected, reaching 43.7% of total fatty acids in the stationary phase of culture. Among the PUFAs, eicosapentaenoic acid (EPA, 20:5(n-3)) was dominant (25.4%), followed by 12.8% arachidonic acid (AA, 20:4(n-6)). alpha-Tocopherol and gamma-tocopherol contents were 55.2 mu g g(-1) dry weight and 51.3 mu g g(-1) dry weight respectively.