Carotenoid Profile of Edible Japanese Seaweeds: An Improved HPLC Method for Separation of Major Carotenoids

An improved multi-step gradient reverse phase high performance liquid chromatography
(HPLC) method to simultaneously separate major carotenoids from natural as
well as food samples was developed. Quantitative profiling of carotenoid compounds
was carried out on three edible brown seaweeds (Sargassum horneri, Cystoseira hakodatensis,
and Undaria pinnatifida) and three red seaweeds (Gracilaria vermiculophylla,
Grateloupia asiatica, and Grateloupia livida). Fucoxanthin (Fx) was detected in all the
brown seaweeds with quantities (mg g−1 dry weight [dwt]) ranging from 1.3 ± 0.3 in
C. hakodatensis to 2.4 ± 0.1 in S. horneri. U. pinnatifida, commonly known as wakame,
had a Fx content of 2.3 ± 0.1 mg g−1 dwt. In the case of red seaweeds, zeaxanthin (Zx)
was the major carotenoid, and G. vermiculophylla had the highest Zx content (80.2 μg
g−1 dwt) among the red seaweeds apart from small amounts of Fx (9.1 μg g−1 dwt).
Similarly, the other two species of red seaweeds, G. asiatica and G. livida, contained
(μg g−1 dwt) lutein (Lut), Fx, and Zx as the major carotenoids (G. asiatica: Lut 10.4,
Fx 1.5, Zx 1.1; G. livida: Lut 9.3, Fx 3.5, Zx 1.0). The results suggest the usefulness of
edible varieties (barring wakame) of seaweeds as dietary sources of carotenoids.