A Continuous Preparation Method of Spirulina platensis Phenolic Compounds and Polysaccharides Using Supercritical Carbon Dioxide Technology

Abstract:

Spirulina platensis was mixed with ethanol at a ratio of 1:10 (w v-1) for 24 h to yield ethanol extract. An orthogonal design was performed at three different temperatures (40, 50 and 60oC), three different pressure levels (10, 20 and 30 MPa) and three different flow rate of Spirulina extract liquor (1, 2 and 3 ml min-1). The carbon dioxide (SC-CO2) flow rate was maintained at 6 ml min-1. The highest selectivity of phenols and polysaccharides occurred at the operation temperature 60oC and pressure 30 MPa. Extract was also fractionated using SC-CO2 under the following operating conditions: 60oC and a pressure of 30, 15, 10 or 5 MPa into residual (R), F1, F2, or F3 fractions, respectively. The highest concentration of phenolic compounds was obtained in F3 fraction and the highest concentration of total polysaccharides was retained in R. F3 fraction contained the highest levels of total phenol contents and thus exhibited the greatest antioxidant ability.

• Periodical: Advanced Materials Research (Volumes 524-527)
• Pages: 2229-2237
• DOI: https://doi.org/10.4028/www.scientific.net/AMR.524-527.2229
• Online since: May 2012
• Authors: Yao Ching Hsueh, Zer Ran Yu, Be Jen Wang
• Keywords: Antioxidant Activity, Fractionation, Spirulina platensis, Supercritical CO₂

References

[1] P.D. Karkos, S.C. Leong, C.D. Karkos, N. Sivaji, D.A. Assimakopoulos, Spirulina in Clinical Practice: Evidence-Based Human Applications. Evidence-Based Complementary and Alternative Medicine (2008), September 14.

DOI: 10.1093/ecam/nen058

[2] R. Deng, T.J. Chow, Hypolipidemic, antioxidant, and antiinflammatory activities of microalgae Spirulina. Cardiovascular Therapeutics Vol. 28 (2010), p. e33-45.

DOI: 10.1111/j.1755-5922.2010.00200.x

[3] T. Hayashi, K. Hayashi, M. Maeda, I. Kojima, Calcium spirulan, an inhibitor of enveloped virus replication, from a blue-green alga Spirulina platensis. Journal of Natural Products Vol. 59 (1996), pp.83-87.

DOI: 10.1021/np960017o

[4] J.W. King, Advances in critical fluid technology for food processing. Food Science and Technology Today Vol. 14 (2000), pp.186-191.

[5] M.G. Sajilata, R.S. Singhal, M.Y. Kamat, Supercritical CO2 extraction of γ-linolenic acid (GLA) from Spirulina platensis ARM 740 using response surface methodology. Journal of Food Engineering Vol. 84 (2008), pp.321-326.

DOI: 10.1016/j.jfoodeng.2007.05.028

[6] R.L. Mendes, A.D. Reis, A.F. Palavra, Supercritical CO2 extraction of γ-linolenic acid and other lipids from Arthrospira (Spirulina) maxima: Comparison with organic solvent extraction. Food Chemistry Vol. 99 (2006), pp.57-63.

DOI: 10.1016/j.foodchem.2005.07.019

[7] J.A. Mendiola, D. García-Martínez, F. Javier Rupérez, P.J. Martín-Álvarez, G. Reglero, A. Cifuentes, C. Barbas, E. Ibañez, F. J. Señoráns, Enrichment of vitamin E from Spirulina platensis microalga by SFE. Journal of Supercritical Fluids Vol. 43 (2008), pp.484-489.

DOI: 10.1016/j.supflu.2007.07.021

[8] L. Wang, B. Pan, J. Sheng, J. Xu, Q. Hu, Antioxidant activity of Spirulina platensis extracts by supercritical carbon dioxide extraction. Food Chemistry Vol. 105 (2007), pp.36-41.

DOI: 10.1016/j.foodchem.2007.03.054

[9] J.C. Sheng, F. Yu, Z.H. Xin, L.Y. Zhao, X.J. Zhu, Q.H. Hu, Preparation, identification and their antitumor activities in vitro of polysaccharides from Chlorella pyrenoidosa. Food Chemistry Vol. 105 (2007), pp.533-539.

DOI: 10.1016/j.foodchem.2007.04.018

[10] S.S.H. Rizvi, Z.R. Yu, A. Bhaskar, L. Rosenberry, Phase equilibria and distribution coefficients of δ–lactone in supercritical carbon dioxide. Journal of Food Science Vol. 58 (1993), pp.996-1000.

DOI: 10.1111/j.1365-2621.1993.tb06097.x

[11] R. Re, N. Pellegrini, A. Proteggente, A. Pannala, M. Yang, C. Rice-Evans, Antioxidant activity applying an improved ABTS radical cation decolorization assay. Free Radical Biology and Medicine Vol. 26 (1999), pp.1231-1237.

DOI: 10.1016/s0891-5849(98)00315-3

[12] V.L. Singleton, R. Orthofer, R.M. Lamuela-Raventos, Analysis of total phenols and other oxidation substrates and antioxidant by means of Folin-Ciocalteu reagent. Methods in Enzymology Vol. 299 (1999), pp.152-178.

DOI: 10.1016/s0076-6879(99)99017-1

[13] S.K. Eo, Y.S. Kim, C.K. Lee, S.S. Han, Antiherpetic activities of various protein bound polysaccharides isolated from Ganoderma lucidium. Journal of Ethnopharmacology Vol. 68 (1999), pp.175-181.

DOI: 10.1016/s0378-8741(99)00086-0

[14] E. Reverchon, I. De Marco, Review Supercritical fluid extraction and fractionation of natural matter. Journal of Supercritical Fluids Vol. 38 (2006), pp.146-166.

DOI: 10.1016/j.supflu.2006.03.020

[15] M.S. Miranda, R.G. Cintra, S.B.M. Barros, J.M. Filho, Antioxidant activity of the microalga Spirulina maxima. Brazilian Journal of Medical and Biological Research Vol. 31 (1998), pp.1075-1079.

DOI: 10.1590/s0100-879x1998000800007

[16] A.H. Li, K. Cheng, C. Wong, F. King-Wai, C. Feng, J. Yue, Evaluation of antioxidant capacity and total phenolic content of different fractions of selected microalgae. Food Chemistry Vol. 102 (2007), pp.771-776.

DOI: 10.1016/j.foodchem.2006.06.022

[17] M. Plaza, A. Cifuentes, E. Ibanez, In the search of new functional food ingredients from algae. Trends in Food Science & Technology Vol. 19 (2008), pp.31-39.

DOI: 10.1016/j.tifs.2007.07.012