Evaluation of carotenoids and chlorophyll as natural resources for food in spirulina microalgae
Applied Food Biotechnology. 2015; 2 (1): 39-44
em Inglês
| IMEMR
| ID: emr-171592
ABSTRACT
Microalgae can produce various natural products such as pigments, enzymes, unique fatty acids and vitamins that benefit humans. The objective of the study was evaluation of carotenoids [beta-carotene, zeathanthin, lutein, lycopene and astaxanthin] and chlorophyll a in spirulina microalgae. Spirulina powder has been produced by Jordan's method in Iran. Carotenoids were extracted from Spirulina platensis by adopting a method described by Reboul; then the sample was prepared and injected into a HPLC instrument with triplicate injection. Chlorophyll`s biomass content was determined by spectrophotometer. After assaying the curves of HPLC, the amount of chlorophyll a, astaxanthin, beta carotene, lycopene, zeaxanthin and lutein in spirulina was determined as 4.3 +/- 0.14, 0.21 +/- 0.02, 7393 +/- 2.76, 741 +/- 2.32, 665[+2]/-3.69 and 424 +/- 2.83 microg/ml respectively [p<0.05]
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Índice:
IMEMR (Mediterrâneo Oriental)
Assunto principal:
Luteína
/
Carotenoides
/
Clorofila
/
Recursos Naturais
/
Beta Caroteno
/
Xantofilas
/
Microalgas
/
Alimentos
Idioma:
Inglês
Revista:
Appl. Food Biotechnol.
Ano de publicação:
2015
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