2024-03-29T00:35:14Zhttp://digital.csic.es/dspace-oai/requestoai:digital.csic.es:10261/123892018-09-19T12:15:35Zcom_10261_69com_10261_2col_10261_322
Santoyo, Susana
Herrero, Miguel
Señorans, F. Javier
Cifuentes, Alejandro
Ibáñez, Elena
Jaime, Laura
2009-04-17T11:10:31Z
2009-04-17T11:10:31Z
2006
Eur Food Res Technol (2006) 224: 75–81
http://hdl.handle.net/10261/12389
10.1007/s00217-006-0291-3
Three different parameters (temperature,
solvent, and extraction time) were studied regarding to
pressure liquid extraction (PLE) of antioxidant and antimicrobial
compounds from Spirulina platensis. Two different
antioxidant methods, β-carotene bleaching method and
DPPH• (2,2-Diphenyl-1-picrylhydrazyl hydrate) free radical
scavenging assay, were used to determine the optimal
PLE conditions for antioxidants extraction. The selected
conditions were as follows: extraction temperature equal
to 115 ◦C, extraction time equal to 15 min and ethanol
as extracting solvent. The main antioxidant compounds
found in this extract were identified as zeaxanthin, a
myxoxanthophyll-like compound and very polar phenolic
compounds. Moreover, antimicrobial activity of different
PLE fractions was tested against Staphylococcus aureus
ATCC 25923, Escherichia coli ATCC 11775, Candida
albicans ATCC 60193, and Aspergillus niger ATCC
16404. Data obtained showed the hexane and petroleum
ether extracts were slightly more active than ethanolic
extracts. As for water extracts, none of them were active
against the microorganisms tested. Data indicated that
both 115 and 170 ◦C were the best extraction temperatures
conditions in order to optimize the extraction
of antimicrobial compounds, whereas 9 min was the
optimal extraction time. Besides, C. albicans was the most
sensitive microorganism to all Spirulina PLE extracts.
eng
openAccess
Spirulina plantensis
Pressurized liquid extraction
Antioxidant activity
Antimicrobial activity
Functional characterization of pressurized liquid extracts of Spirulina platensis
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