Improved methods of analysis for betaines in Ascophyllum nodosum and its commercial seaweed extracts

Download
  1. (PDF, 351 KB)
  2. Get@NRC: Improved methods of analysis for betaines in Ascophyllum nodosum and its commercial seaweed extracts (Opens in a new window)
DOIResolve DOI: http://doi.org/10.1007/s10811-009-9483-0
AuthorSearch for: ; Search for: ; Search for: ; Search for:
TypeArticle
Journal titleJournal of Applied Phycology
Volume22
Issue4
Pages489494; # of pages: 6
Subjectγ-aminobutyric acid betaine; δ-aminovaleric acid betaine; Glycine betaine; Laminine; LC-MS/MS analysis
AbstractBeneficial effects of seaweeds and their extracts on crop performance have been attributed to a variety of compounds, including the betaines which are quaternary ammonium betaines. Methods of analysis of betaines published thus far suffer from low sensitivity, lack of baseline separation of individual betaines and from interference from other sample constituents. A rapid cleanup protocol and a sensitive LC- MS/MS method of analysis were developed to afford baseline separation of four betaines in the brown alga Ascophyllum nodosum and its commercial seaweed extract. Using this method, the presence of glycine betaine, δ-aminovaleric acid betaine, γ-aminobutyric acid betaine and laminine in A. nodosum, and commercial extracts derived from A. nodosum, were confirmed and quantified. The major betaine present was γ-aminobutyric acid betaine accounting for 0.008-0.014% of the dry weight of the seaweed and 0.014-0.027% of the dry weight of the commercial extracts. Seasonal variation in betaine content was observed. Differences in the total betaine content were observed between A. nodosum of the yellow (0.011-0.017% dry weight) and the olive green (0.017-0.021% dry weight) coloured morphologies.
Publication date
LanguageEnglish
AffiliationNRC Institute for Marine Biosciences; National Research Council Canada
Peer reviewedYes
NPARC number17676078
Export citationExport as RIS
Report a correctionReport a correction
Record identifierebe74ac4-0edc-41dd-9da4-ac662dc99117
Record created2011-04-02
Record modified2016-05-09
Bookmark and share
  • Share this page with Facebook (Opens in a new window)
  • Share this page with Twitter (Opens in a new window)
  • Share this page with Google+ (Opens in a new window)
  • Share this page with Delicious (Opens in a new window)
Date modified: