The effect of low temperature on fatty acid composition and tocopherols of the red microalga, Porphyridium cruentum
JOURNAL OF APPLIED PHYCOLOGY, cilt.19, sa.3, ss.223-227, 2007 (SCI-Expanded, Scopus)
- Yayın Türü: Makale / Tam Makale
- Cilt numarası: 19 Sayı: 3
- Basım Tarihi: 2007
- Doi Numarası: 10.1007/s10811-006-9127-6
- Dergi Adı: JOURNAL OF APPLIED PHYCOLOGY
- Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus
- Sayfa Sayıları: ss.223-227
- Anahtar Kelimeler: Porphyridium cruentum, fatty acids, tocopherols, alpha-tocopherol, gamma-tocopherol, ALPHA-TOCOPHEROL, FRESH-WATER, BIOMASS, GROWTH, LEVEL, EPA
- Çukurova Üniversitesi Adresli: Evet
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.