Maximizing carotenoid extraction from microalgae used as food additives and determined by liquid chromatography (HPLC)
Ficheros
Identificadores
URI: http://hdl.handle.net/10835/15274
ISSN: 0308-8146
DOI: https://doi.org/10.1016/j.foodchem.2018.02.154
ISSN: 0308-8146
DOI: https://doi.org/10.1016/j.foodchem.2018.02.154
Compartir
Metadatos
Mostrar el registro completo del ítemAutor
Cerón García, María Del Carmen; González López, Cynthia Victoria; Camacho Rodríguez, Javier; López Rosales, Lorenzo; García Camacho, Francisco; [et al.]Fecha
2018-02-28Resumen
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.
Palabra/s clave
MICROALGAE GENUS
EXTRACTION
SAPONIFICATION
TEMPERATURE
SOLVENT
POLARITY