Methodology for quantitative determination of the carbohydrate composition of brown seaweeds (Laminariaceae)

Dirk Manns, A. L. Deutschle, B. Saake, Anne S. Meyer

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Abstract

The monosaccharide composition of four different samples of brown seaweeds Laminaria digitata and Saccharina latissima were compared by different high performance anion exchange chromatography (HPAEC) methods after different acid hydrolysis treatments or a cellulase treatment. A two-step treatment of 72% (w/w) H2SO4 + 4% (w/w) H2SO4 performed best, but cellulase treatment released more glucose than acid treatments. HPAEC with pulsed amperometric detection (PAD) allowed quantification of all present neutral sugars and the sugar alcohol mannitol. Furthermore, the use of guluronic, glucuronic, and galacturonic acid as standards enabled quantification of the uronic acids. A complete map of amino acids, fatty compounds, minerals, and ash was also achieved. L. digitata and S. latissima harvested in Denmark April (Baltic Sea, 2012) were dominated by alginic acid and ash (each ∼30% by weight (w/w) of the dry matter) and 10% (w/w) protein. In contrast, the dominant compound of L. digitata harvested in August (North Sea, 2012) was glucose constituting 51% w/w of the dry matter, and with 16% w/w alginic acid. Washing prior to analysis mainly removed salts. © the Partner Organisations 2014.
Original languageEnglish
JournalR S C Advances
Volume4
Issue number49
Pages (from-to)25736-25746
ISSN2046-2069
DOIs
Publication statusPublished - 2014

Bibliographical note

This article is published Open Access as part of the RSC's Gold for Gold initiative, licensed under a Creative Commons Attribution 3.0 Unported Licence.

Keywords

  • Chemical Engineering (all)
  • Chemistry (all)
  • Amino acids
  • Glucose
  • Seaweed
  • Sodium alginate
  • Carbohydrate compositions
  • Galacturonic acids
  • High-performance anion-exchange chromatography
  • Laminaria digitata
  • Monosaccharide composition
  • Pulsed amperometric detection
  • Quantitative determinations
  • Saccharina latissima
  • Fatty acids

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