2. Academic Validation
  3. Comprehensive chlorophyll composition in the main edible seaweeds

Comprehensive chlorophyll composition in the main edible seaweeds

  • Food Chem. 2017 Aug 1:228:625-633. doi: 10.1016/j.foodchem.2017.02.036.
Kewei Chen 1,  José Julián Ríos 2,  Antonio Pérez-Gálvez 3,  María Roca 4
Affiliations

Affiliations

  • 1 Food Phytochemistry Department, Instituto de la Grasa, Consejo Superior de Investigaciones Científicas (CSIC), University Campus Pablo de Olavide, Building 46, Carretera de Utrera km. 1, Sevilla 41013, Spain. Electronic address: [email protected].
  • 2 Mass Spectrometry Laboratory, Instituto de la Grasa, CSIC, University Campus Pablo de Olavide, Building 46, Carretera de Utrera km. 1, Sevilla 41013, Spain. Electronic address: [email protected].
  • 3 Food Phytochemistry Department, Instituto de la Grasa, Consejo Superior de Investigaciones Científicas (CSIC), University Campus Pablo de Olavide, Building 46, Carretera de Utrera km. 1, Sevilla 41013, Spain. Electronic address: [email protected].
  • 4 Food Phytochemistry Department, Instituto de la Grasa, Consejo Superior de Investigaciones Científicas (CSIC), University Campus Pablo de Olavide, Building 46, Carretera de Utrera km. 1, Sevilla 41013, Spain. Electronic address: [email protected].
PMID: 28317773 DOI: 10.1016/j.foodchem.2017.02.036
Abstract

Natural chlorophylls present in seaweeds have been studied regarding their biological activities and health benefit effects. However, detailed studies regarding characterization of the complete chlorophyll profile either qualitatively and quantitatively are scarce. This work deals with the comprehensive spectrometric study of the chlorophyll derivatives present in the five main coloured edible seaweeds. The novel complete MS2 characterization of five chlorophyll derivatives: chlorophyll c2, chlorophyll c1, purpurin-18 a, pheophytin d and phytyl-purpurin-18 a has allowed to obtain fragmentation patterns associated with their different structural features. New chlorophyll derivatives have been identified and quantified by first time in red, green and brown seaweeds, including some oxidative structures. Quantitative data of the chlorophyll content comes to achieve significant information for food composition databases in bioactive compounds.

Keywords

Chlorophyll; Mass spectrometry; Pheophytin d; Seaweeds; Seaweeds composition.

Figures
Products