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Alternative green solvents associated with ultrasound-assisted extraction: A green chemistry approach for the extraction of carotenoids and chlorophylls from microalgae.

Authors :
Fernandes AS
Caetano PA
Jacob-Lopes E
Zepka LQ
de Rosso VV
Source :
Food chemistry [Food Chem] 2024 Oct 15; Vol. 455, pp. 139939. Date of Electronic Publication: 2024 May 31.
Publication Year :
2024

Abstract

This study proposes a method for the ultrasonic extraction of carotenoids and chlorophyll from Scenedesmus obliquus and Arthrospira platensis microalgae with green solvents. Ethanol and ethanolic solutions of ionic liquids were tested with a variety of extraction parameters, including number of extractions, time of extraction, and solid-liquid ratio R( <subscript>S/L</subscript> ), to determine the optimal conditions. After selecting the most effective green solvent (ethanol), the process conditions were established: R <subscript>(S/L)</subscript> of 1:10, three extraction cycles at 3 min each), giving an extraction yield of 2602.36 and 764.21 μg <subscript>carotenoids</subscript> .g <subscript>dried biomass</subscript> <superscript>-1</superscript> ; and 22.01 and 5.81 mg <subscript>chlorophyll</subscript> .g <subscript>dried biomass</subscript> <superscript>-1</superscript> in S. obliquus and A. platensis, respectively. The carotenoid and chlorophyll extracts obtained using ethanol were shown to be potent scavengers of peroxyl radical, being 5.94 to 26.08 times more potent α-tocopherol. These findings pave the way for a green strategy for valorizing microalgal biocompounds through efficient and environmentally friendly technological processes.<br />Competing Interests: Declaration of competing interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper.<br /> (Copyright © 2024 Elsevier Ltd. All rights reserved.)

Details

Language :
English
ISSN :
1873-7072
Volume :
455
Database :
MEDLINE
Journal :
Food chemistry
Publication Type :
Academic Journal
Accession number :
38870585
Full Text :
https://doi.org/10.1016/j.foodchem.2024.139939