Pressurized liquids as an alternative process to antioxidant carotenoids' extraction from Haematococcus pluvialis microalgae
(2010) In LWT - Food Science and Technology 43(1). p.105-112- Abstract
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 °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... (More)
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 °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.
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- author
- Jaime, Laura ; Rodríguez-Meizoso, Irene LU ; Cifuentes, Alejandro ; Santoyo, Susana ; Suarez, Sonia ; Ibáñez, Elena and Señorans, Francisco Javier
- publishing date
- 2010-01
- type
- Contribution to journal
- publication status
- published
- keywords
- Antioxidant activity, Carotenoids, Chemical characterization, Haematococcus pluvialis, Pressurized liquid extraction
- in
- LWT - Food Science and Technology
- volume
- 43
- issue
- 1
- pages
- 8 pages
- publisher
- Elsevier
- external identifiers
-
- scopus:70349114630
- ISSN
- 0023-6438
- DOI
- 10.1016/j.lwt.2009.06.023
- language
- English
- LU publication?
- no
- id
- 85168a41-0db8-4600-b1ab-838fef3c84d1
- date added to LUP
- 2017-04-10 10:25:13
- date last changed
- 2022-04-01 08:02:57
@article{85168a41-0db8-4600-b1ab-838fef3c84d1,
abstract = {{<p>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 °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.</p>}},
author = {{Jaime, Laura and Rodríguez-Meizoso, Irene and Cifuentes, Alejandro and Santoyo, Susana and Suarez, Sonia and Ibáñez, Elena and Señorans, Francisco Javier}},
issn = {{0023-6438}},
keywords = {{Antioxidant activity; Carotenoids; Chemical characterization; Haematococcus pluvialis; Pressurized liquid extraction}},
language = {{eng}},
number = {{1}},
pages = {{105--112}},
publisher = {{Elsevier}},
series = {{LWT - Food Science and Technology}},
title = {{Pressurized liquids as an alternative process to antioxidant carotenoids' extraction from Haematococcus pluvialis microalgae}},
url = {{http://dx.doi.org/10.1016/j.lwt.2009.06.023}},
doi = {{10.1016/j.lwt.2009.06.023}},
volume = {{43}},
year = {{2010}},
}