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Pressurized liquids as an alternative process to antioxidant carotenoids' extraction from Haematococcus pluvialis microalgae

Jaime, Laura; Rodríguez-Meizoso, Irene LU ; Cifuentes, Alejandro; Santoyo, Susana; Suarez, Sonia; Ibáñez, Elena and Señorans, Francisco Javier (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
publishing date
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
2018-07-29 04:25:36
@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},
  keyword      = {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},
  volume       = {43},
  year         = {2010},
}