Maximizing carotenoid extraction from microalgae used as food additives and determined by liquid chromatography (HPLC).

Autor: Cerón-García MC; Chemical Engineering Area, Department of Engineering, University of Almería, E04120 Almería, Spain. Electronic address: mcceron@ual.es., González-López CV; Chemical Engineering Area, Department of Engineering, University of Almería, E04120 Almería, Spain., Camacho-Rodríguez J; Chemical Engineering Area, Department of Engineering, University of Almería, E04120 Almería, Spain., López-Rosales L; Chemical Engineering Area, Department of Engineering, University of Almería, E04120 Almería, Spain., García-Camacho F; Chemical Engineering Area, Department of Engineering, University of Almería, E04120 Almería, Spain., Molina-Grima E; Chemical Engineering Area, Department of Engineering, University of Almería, E04120 Almería, Spain.
Jazyk: angličtina
Zdroj: Food chemistry [Food Chem] 2018 Aug 15; Vol. 257, pp. 316-324. Date of Electronic Publication: 2018 Mar 01.
DOI: 10.1016/j.foodchem.2018.02.154
Abstrakt: Microalgae are an interesting source of natural pigments that have valuable applications. However, further research is necessary to develop processes that allow us to achieve high levels of carotenoid recovery while avoiding degradation. This work presents a comprehensive study on the recovery of carotenoids from several microalgae genera, optimizing carotenoid extraction using alkaline saponification at various temperatures and KOH concentrations. Results show that I. galbana requires a temperature of 60 °C and <10% KOH, N. gaditana and K. veneficum require 60 °C and no saponification, P. reticulatum requires 40 °C and 10% KOH, T. suecica and H. pluvialis require 25 °C and 40% KOH while C. sp. and S. almeriensis require 80 °C and 40% KOH. The influence of the solvent on carotenoid recovery was also studied. In general terms, an ethanol:hexane:water (77:17:6 v/v/v) mixture results in good yields.
(Copyright © 2018 Elsevier Ltd. All rights reserved.)
Databáze: MEDLINE
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