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

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dc.contributor.authorDurmaz, Yasar
dc.contributor.authorMonteiro, Margarida
dc.contributor.authorBandarra, Narcisa
dc.contributor.authorGokpinar, Sevket
dc.contributor.authorIsik, Oya
dc.date.accessioned2019-10-27T19:34:13Z
dc.date.available2019-10-27T19:34:13Z
dc.date.issued2007
dc.departmentEge Üniversitesien_US
dc.description.abstractPorphyridium 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.en_US
dc.identifier.doi10.1007/s10811-006-9127-6
dc.identifier.endpage227en_US
dc.identifier.issn0921-8971
dc.identifier.issn0921-8971en_US
dc.identifier.issue3en_US
dc.identifier.scopusqualityQ2en_US
dc.identifier.startpage223en_US
dc.identifier.urihttps://doi.org/10.1007/s10811-006-9127-6
dc.identifier.urihttps://hdl.handle.net/11454/39596
dc.identifier.volume19en_US
dc.identifier.wosWOS:000246407100004en_US
dc.identifier.wosqualityQ3en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.language.isoenen_US
dc.publisherSpringeren_US
dc.relation.ispartofJournal of Applied Phycologyen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectPorphyridium cruentumen_US
dc.subjectfatty acidsen_US
dc.subjecttocopherolsen_US
dc.subjectalpha-tocopherolen_US
dc.subjectgamma-tocopherolen_US
dc.titleThe effect of low temperature on fatty acid composition and tocopherols of the red microalga, Porphyridium cruentumen_US
dc.typeArticleen_US

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