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January 31, 2007Journal of Agricultural and Food Chemistry

Characterization of Fucoxanthin and Fucoxanthinol Esters in the Chinese Surf Clam, Mactra chinensis

Takashi Maoka Yasuhiro Fujiwara Keiji Hashimoto Naoshige Akimoto

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Abstract

Fucoxanthin and fucoxanthinol fatty acid esters in the clam, Mactra chinensis, were characterized on the basis of 1 H NMR and FAB-MS spectra. 1 H NMR revealed that the hydroxy group at C-3 in fucoxanthin and fucoxanthinol was acylated. 3‘- O -Acylated compounds such as fucoxanthinol 3‘-ester or fucoxanthinol 3,3‘-diester were not found in the clam. The fatty acids esterified with fucoxanthin and fucoxanthinol were identified as C24:6, C22:5, C22:6, C20:5, C20:0, C20:1, C18:0, C18:1, C16:0, C16:1, and C14:0 by FAB-MS data.

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Maoka et al. (2007) studied this question.

synapsesocial.com/papers/6ab39b8054fd231e7ff86244 https://doi.org/10.1021/jf063139n

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