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Functional characterization of pressurized liquid extracts of Spirulina platensis

AutorSantoyo, Susana ; Herrero, Miguel ; Señorans, F. Javier; Cifuentes, Alejandro ; Ibáñez, Elena ; Jaime, Laura
Palabras claveSpirulina plantensis
Pressurized liquid extraction
Antioxidant activity
antimicrobial activity
Fecha de publicación2006
EditorSpringer
CitaciónEur Food Res Technol (2006) 224: 75–81
ResumenThree 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.
Versión del editorhttp://dx.doi.org/10.1007/s00217-006-0291-3
URIhttp://hdl.handle.net/10261/12389
DOI10.1007/s00217-006-0291-3
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