Chemical Composition of the Brown Alga Padina pavonia (L.) Gaill. from the Adriatic Sea

✍ Scribed by Kamenarska, Z.; Gasic, M. J.; Zlatovic, M.; Rasovic, A.; Sladic, D.; Kljajic, Z.; Stefanov, K.; Seizova, K.; Najdenski, H.; Kujumgiev, A.; Tsvetkova, I.; Popov, S.

• Book ID: 118187658
• Publisher: Walter de Gruyter GmbH & Co. KG
• Year: 2002
• Tongue: English
• Weight: 117 KB
• Volume: 45
• Category: Article
• ISSN: 0006-8055
• DOI: 10.1515/bot.2002.034

✦ Synopsis

The chemical composition of the brown alga Padina pavonia (L.) Gaill. from the southern Adriatic Sea was investigated. Twelve sterols were identified in the sterol fraction, the main ones being cholesterol and fucosterol. The main fatty acids in the lipids were also identified. The most abundant fatty acid was palmitic acid, followed by oleic and myristic acids. The concentration of polyunsaturated fatty acids was unusually low for a marine alga. By GC/MS analysis of the volatile and polar fractions, 40 compounds were identified. Some of them probably possess defensive functions. In the volatile fraction free fatty acids, aromatic esters, benzyl alcohol and benzaldehyde predominated. Low concentrations of terpenoids, phenols and sulfur containing compounds were also identified. The n-butanol extract contained mainly fatty acids and polyols. Some of the extracts had an antibacterial activity.