Journal
LWT-FOOD SCIENCE AND TECHNOLOGY
Volume 43, Issue 1, Pages 105-112Publisher
ELSEVIER
DOI: 10.1016/j.lwt.2009.06.023
Keywords
Haematococcus pluvialis; Pressurized liquid extraction; Antioxidant activity; Chemical characterization; Carotenoids
Categories
Funding
- Spanish Ministry of Education [AGL2005-06726-CO4-01/02/04]
- Comunidad Autonoma de Madrid [S-0505/AGR/000153]
Ask authors/readers for more resources
In this work, extraction of antioxidant carotenoids from Haematococcus pluvialis microalga, has been studied combining pressurized liquid extraction (PLE), using hexane and ethanol as extracting solvents, and analytical techniques such as thin layer chromatography (TLC) and HPLC with DAD. The effect of the extraction temperature (50, 100, 150 and 200 degrees C) and the polarity of the solvent have been studied in terms of in vitro antioxidant activity and chemical composition considering two different morphological cells (green vegetative cells and red cysts). Results demonstrate that the extraction temperature had a positive influence in the extraction yield while its effect in the antioxidant activity was negative, lowering the activity of the extracts with an increase of the extraction temperature. The best yields were obtained with ethanol at the higher extraction temperature while the best antioxidant activity was also achieved using ethanol but at lower temperatures. Chemical composition was determined by TLC and HPLC with DAD. Several compounds were identified in the samples and concentration of astaxanthin was obtained. Results pointed out that the extracts contained different carotenoids in both, the green and the red phase, and that depending on its contribution a stronger antioxidant activity would be expected. (C) 2009 Elsevier Ltd. All rights reserved.
Authors
I am an author on this paper
Click your name to claim this paper and add it to your profile.
Reviews
Recommended
No Data Available