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New green solvents for the extraction of γ-linolenic acid from Spirulina. A chemometric optimization

AutorGolmakani, M. T.; Mendiola, J. A. ; Rezaei, K.; Ibáñez, Elena
Palabras claveExperimental design
PUFA
Spirulina
Pressurized liquid extraction
Fecha de publicación2011
CitaciónEuro Food Chem XVI (2011)
ResumenIn present work it has been optimized, by means of chemometrical methods, the obtention of valuable fatty acids using green extraction techniques. Nowadays the search of functional food ingredients from natural sources is increasing. Likewise, they're more appreciated when its obtention has been done using clean extraction techniques, due to both toxicological and environmental reasons. For a long time supercritical CO2 extraction have demonstrated to be an effective technique, but it possess certain limitations mainly due to its low polarity. For this reason the use of new solvents it's under study. In present work two green solvents have been used, namely ethanol and ethyl lactate. It's remarkable the natural origin and easy biodegradability of both compounds, which can be found traditionally consumed foodstuff like wine or beer, for example. The most used source of γ-linolenic acid is borage oil, but alge and microalgae have demonstrated to have important amounts of this compound. Among them is remarkable the cyanobacteria Spirulina, which is easy to grow, but it's not easy to recover its γ-linolenic acid. For optimization it has been used an experimental design central composite with four factors at three levels (43), namely: temperature (60-120 ºC), pressure (500-3000 psi), extraction time (5-15) and ratio ethanol:ethyl lactate (0-100%). These kind of designs allow wide ranges of study with just few experiments, in this case 30 experiments. The responses elected for the optimization were: total yield, fatty acid content and γ-linolenic acid in extracts. For its quantification GC-MS was used previous derivatization by ethylation.
DescripciónResumen del póster presentado a la XVI Conference EuroFoodChem: "Translating food chemistry into health benefits" celebrada en Gdansk (Polonia) del 6 al 8 de julio de 2011.
URIhttp://hdl.handle.net/10261/114552
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