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Article: Fatty acid and lipid class composition of the eicosapentaenoic acid-producing microalga, Nitzschia laevis

TitleFatty acid and lipid class composition of the eicosapentaenoic acid-producing microalga, Nitzschia laevis
Authors
KeywordsEicosapentaenoic acid
Fatty acids
Lipids
Nitzschia laevis
Issue Date2007
PublisherElsevier BV. The Journal's web site is located at http://www.elsevier.com/locate/foodchem
Citation
Food Chemistry, 2007, v. 104 n. 4, p. 1580-1585 How to Cite?
AbstractThe diatom Nitzschia laevis is a potential producer of eicosapentaenoic acid (EPA, C20:5n - 3). In order to further adopt this alga in the functional food and aquaculture industries, the lipid class composition and fatty acid distribution in the lipid pool of N. laevis were studied using thin-layer chromatography and gas chromatography. The total lipids of N. laevis were fractionated into neutral lipids (NLs), glycolipids (GLs) and phospholipids (PLs). NLs were the major constituents and accounted for 78.6% of the total lipids. Triacylglycerol (TAG) was the predominant component of NLs (87.9%). GLs and PLs accounted for 8.1% and 11.6% of the total lipids, respectively. Phosphatidylcholine (PC) was the major component of PLs (69.7%). The principal fatty acids identified in most lipid classes were tetradecanoic acid (C14:0), hexadecanoic acid (C16:0), palmitoleic acid (C16:1) and EPA. EPA was distributed widely among the various lipid classes with the major proportion (75.9% of the total EPA) existing in TAG, monoacylglycerol and PC. © 2007 Elsevier Ltd. All rights reserved.
Persistent Identifierhttp://hdl.handle.net/10722/68682
ISSN
2015 Impact Factor: 4.052
2015 SCImago Journal Rankings: 1.620
ISI Accession Number ID
References

 

DC FieldValueLanguage
dc.contributor.authorChen, GQen_HK
dc.contributor.authorJiang, Yen_HK
dc.contributor.authorChen, Fen_HK
dc.date.accessioned2010-09-06T06:06:43Z-
dc.date.available2010-09-06T06:06:43Z-
dc.date.issued2007en_HK
dc.identifier.citationFood Chemistry, 2007, v. 104 n. 4, p. 1580-1585en_HK
dc.identifier.issn0308-8146en_HK
dc.identifier.urihttp://hdl.handle.net/10722/68682-
dc.description.abstractThe diatom Nitzschia laevis is a potential producer of eicosapentaenoic acid (EPA, C20:5n - 3). In order to further adopt this alga in the functional food and aquaculture industries, the lipid class composition and fatty acid distribution in the lipid pool of N. laevis were studied using thin-layer chromatography and gas chromatography. The total lipids of N. laevis were fractionated into neutral lipids (NLs), glycolipids (GLs) and phospholipids (PLs). NLs were the major constituents and accounted for 78.6% of the total lipids. Triacylglycerol (TAG) was the predominant component of NLs (87.9%). GLs and PLs accounted for 8.1% and 11.6% of the total lipids, respectively. Phosphatidylcholine (PC) was the major component of PLs (69.7%). The principal fatty acids identified in most lipid classes were tetradecanoic acid (C14:0), hexadecanoic acid (C16:0), palmitoleic acid (C16:1) and EPA. EPA was distributed widely among the various lipid classes with the major proportion (75.9% of the total EPA) existing in TAG, monoacylglycerol and PC. © 2007 Elsevier Ltd. All rights reserved.en_HK
dc.languageengen_HK
dc.publisherElsevier BV. The Journal's web site is located at http://www.elsevier.com/locate/foodchemen_HK
dc.relation.ispartofFood Chemistryen_HK
dc.rightsFood Chemistry. Copyright © Elsevier BV.en_HK
dc.subjectEicosapentaenoic aciden_HK
dc.subjectFatty acidsen_HK
dc.subjectLipidsen_HK
dc.subjectNitzschia laevisen_HK
dc.titleFatty acid and lipid class composition of the eicosapentaenoic acid-producing microalga, Nitzschia laevisen_HK
dc.typeArticleen_HK
dc.identifier.openurlhttp://library.hku.hk:4550/resserv?sid=HKU:IR&issn=0308-8146&volume=&spage=&epage=&date=2007&atitle=Fatty+acid+and+lipid+class+composition+of+the+eicosapentaenoic+acid-producing+microalga,+Nitzschia+laevisen_HK
dc.identifier.emailChen, F: sfchen@hku.hken_HK
dc.identifier.authorityChen, F=rp00672en_HK
dc.description.naturelink_to_subscribed_fulltext-
dc.identifier.doi10.1016/j.foodchem.2007.03.008en_HK
dc.identifier.scopuseid_2-s2.0-34249010247en_HK
dc.identifier.hkuros137098en_HK
dc.relation.referenceshttp://www.scopus.com/mlt/select.url?eid=2-s2.0-34249010247&selection=ref&src=s&origin=recordpageen_HK
dc.identifier.volume104en_HK
dc.identifier.issue4en_HK
dc.identifier.spage1580en_HK
dc.identifier.epage1585en_HK
dc.identifier.isiWOS:000247631900035-
dc.publisher.placeNetherlandsen_HK
dc.identifier.scopusauthoridChen, GQ=13406780100en_HK
dc.identifier.scopusauthoridJiang, Y=24605346600en_HK
dc.identifier.scopusauthoridChen, F=7404907980en_HK

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