Journal
LWT-FOOD SCIENCE AND TECHNOLOGY
Volume 46, Issue 1, Pages 245-253Publisher
ELSEVIER SCIENCE BV
DOI: 10.1016/j.lwt.2011.09.024
Keywords
Microalgae; Functional foods; Extraction; Antioxidant; Antimicrobial
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Funding
- Spanish Ministry of Education and Science [AGL2005-06726-C04-01/02/04, CSD2007-00063 FUN-C-FOOD]
- Comunidad Autonoma de Madrid [S-0505/AGR/000153]
- CSIC
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Chlorella vulgaris has been referred as a potential source of bioactive compounds (carotenoids and fatty acids). In this work, the ability of an environmentally friendly extraction technique such as Pressurized Liquid Extraction (PLE) and a traditional extraction technique such as Ultrasound-Assisted Extraction (UAE) to obtain functional compounds from C. vulgaris, at analytical scale, has been demonstrated. Seeked bioactivities were antioxidant and antimicrobial, for their interest in the food industry. Therefore, a methodology including analytical extraction, in-vitro assays and chemical characterization via HPLC-DAD and GC MS has been used to determine the interest of Chlorella as a source of functional food ingredients. Results demonstrated that PLE provide higher yields than UAE while similar bioactivities were obtained. Important concentration of carotenoids (lutein, neoxanthin, beta-carotene, etc.), chlorophylls, sterols, phytols, and fatty acids (among others) have been found in Chlorella extracts that could be correlated to the observed biological activity. (C) 2011 Elsevier Ltd. All rights reserved.
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