{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,3,25]],"date-time":"2026-03-25T19:24:09Z","timestamp":1774466649278,"version":"3.50.1"},"reference-count":78,"publisher":"MDPI AG","issue":"2","license":[{"start":{"date-parts":[[2022,1,31]],"date-time":"2022-01-31T00:00:00Z","timestamp":1643587200000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Marine Drugs"],"abstract":"<jats:p>Brown algae are ubiquitously distributed in the NW coastline of the Iberian Peninsula, where they stand as an underexploited resource. In this study, five solvents were applied to the extraction of pigments from nine brown algae, followed by their determination and quantification by HPLC-DAD. A total of 13 compounds were detected: Six were identified as chlorophylls, six were classified as xanthophylls, and one compound was reported as a carotene. Fucoxanthin was reported in all extracts, which is the most prominent pigment of these algae. Among them, L. saccharina and U. pinnatifida present the highest concentration of fucoxanthin (4.5\u20134.7 mg\u2219g\u22121 dry weight). Ethanol and acetone were revealed as the most efficient solvents for the extraction of pigments, showing a maximal value of 11.9 mg of total pigments per gram of dry alga obtained from the ethanolic extracts of H. elongata, followed by the acetonic extracts of L. ochroleuca. Indeed, ethanol was also revealed as the most efficient solvent according to its high extraction yield along all species evaluated. Our results supply insights into the pigment composition of brown algae, opening new perspectives on their commercial exploitation by food, pharmaceutical, and cosmeceutical industries.<\/jats:p>","DOI":"10.3390\/md20020113","type":"journal-article","created":{"date-parts":[[2022,1,31]],"date-time":"2022-01-31T01:46:08Z","timestamp":1643593568000},"page":"113","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":49,"title":["Pigment Composition of Nine Brown Algae from the Iberian Northwestern Coastline: Influence of the Extraction Solvent"],"prefix":"10.3390","volume":"20","author":[{"ORCID":"https:\/\/orcid.org\/0000-0003-1798-6235","authenticated-orcid":false,"given":"Pascual","family":"Garcia-Perez","sequence":"first","affiliation":[{"name":"Nutrition and Bromatology Group, Analytical and Food Chemistry Department, Faculty of Food Science and Technology, Universidade de Vigo, Ourense Campus, E-32004 Ourense, Spain"},{"name":"Department for Sustainable Food Process, Universit\u00e0 Cattolica Del Sacro Cuore, Via Emilia Parmense 84, 29122 Piacenza, Italy"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-9307-9867","authenticated-orcid":false,"given":"Catarina","family":"Louren\u00e7o-Lopes","sequence":"additional","affiliation":[{"name":"Nutrition and Bromatology Group, Analytical and Food Chemistry Department, Faculty of Food Science and Technology, Universidade de Vigo, Ourense Campus, E-32004 Ourense, Spain"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-8066-360X","authenticated-orcid":false,"given":"Aurora","family":"Silva","sequence":"additional","affiliation":[{"name":"Nutrition and Bromatology Group, Analytical and Food Chemistry Department, Faculty of Food Science and Technology, Universidade de Vigo, Ourense Campus, E-32004 Ourense, Spain"},{"name":"REQUIMTE\/LAQV, Instituto Superior de Engenharia do Porto, Instituto Polit\u00e9cnico do Porto, Rua Dr Ant\u00f3nio Bernardino de Almeida 431, 4200-072 Porto, Portugal"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-4095-7857","authenticated-orcid":false,"given":"Antia","family":"Pereira","sequence":"additional","affiliation":[{"name":"Nutrition and Bromatology Group, Analytical and Food Chemistry Department, Faculty of Food Science and Technology, Universidade de Vigo, Ourense Campus, E-32004 Ourense, Spain"},{"name":"Centro de Investiga\u00e7\u00e3o de Montanha (CIMO), Instituto Polit\u00e9cnico de Bragan\u00e7a, Campus de Santa Apolonia, 5300-253 Bragan\u00e7a, Portugal"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-5663-9239","authenticated-orcid":false,"given":"Maria","family":"Fraga-Corral","sequence":"additional","affiliation":[{"name":"Nutrition and Bromatology Group, Analytical and Food Chemistry Department, Faculty of Food Science and Technology, Universidade de Vigo, Ourense Campus, E-32004 Ourense, Spain"},{"name":"Centro de Investiga\u00e7\u00e3o de Montanha (CIMO), Instituto Polit\u00e9cnico de Bragan\u00e7a, Campus de Santa Apolonia, 5300-253 Bragan\u00e7a, Portugal"}]},{"ORCID":"https:\/\/orcid.org\/0000-0003-1096-632X","authenticated-orcid":false,"given":"Chao","family":"Zhao","sequence":"additional","affiliation":[{"name":"Engineering Research Centre of Fujian-Taiwan Special Marine Food Processing and Nutrition, Ministry of Education, Fuzhou 350002, China"},{"name":"College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China"},{"name":"Key Laboratory of Marine Biotechnology of Fujian Province, Institute of Oceanology, Fujian Agriculture and Forestry University, Fuzhou 350002, China"}]},{"given":"Jianbo","family":"Xiao","sequence":"additional","affiliation":[{"name":"Nutrition and Bromatology Group, Analytical and Food Chemistry Department, Faculty of Food Science and Technology, Universidade de Vigo, Ourense Campus, E-32004 Ourense, Spain"},{"name":"International Research Center for Food Nutrition and Safety, Jiangsu University, Zhenjiang 212013, China"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-9215-9737","authenticated-orcid":false,"given":"Jesus","family":"Simal-Gandara","sequence":"additional","affiliation":[{"name":"Nutrition and Bromatology Group, Analytical and Food Chemistry Department, Faculty of Food Science and Technology, Universidade de Vigo, Ourense Campus, E-32004 Ourense, Spain"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-3513-0054","authenticated-orcid":false,"given":"Miguel","family":"Prieto","sequence":"additional","affiliation":[{"name":"Nutrition and Bromatology Group, Analytical and Food Chemistry Department, Faculty of Food Science and Technology, Universidade de Vigo, Ourense Campus, E-32004 Ourense, Spain"},{"name":"Centro de Investiga\u00e7\u00e3o de Montanha (CIMO), Instituto Polit\u00e9cnico de Bragan\u00e7a, Campus de Santa Apolonia, 5300-253 Bragan\u00e7a, 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