Effect of Pressurized Liquids on Extraction of Antioxidants from Chlorella vulgaris

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• 作者：Kwang Hyun Cha ; Suk Woo Kang ; Chul Young Kim ; Byung Hun Um ; Ye Rim Na ; Cheol-Ho Pan
• 刊名：Journal of Agricultural and Food Chemistry
• 出版年：2010
• 出版时间：April 28, 2010
• 年：2010
• 卷：58
• 期：8
• 页码：4756-4761
• 全文大小：821K
• 年卷期：v.58,no.8(April 28, 2010)
• ISSN：1520-5118

文摘

Chlorella vulgaris is a green microalga that contains various antioxidants, such as carotenoids and chlorophylls. In this study, antioxidants from C. vulgaris were extracted using pressurized liquid extraction (PLE), which has been recently used for bioactive compound extraction. The antioxidant capacity of individual compounds in chlorella was determined by online HPLC ABTS^•+ analysis. According to the antioxidant analysis of total extracts, the extraction yield, radical scavenging activity, and phenolic compounds using PLE were relatively high compared to those obtained using maceration or ultrasound-assisted extraction. On the basis of online HPLC ABTS^•+ analysis, the 15 major antioxidants from chlorella extracts were identified as hydrophilic compounds, lutein and its isomers, chlorophylls, and chlorophyll derivatives. Using PLE at high temperature (85−160 °C) significantly increased antioxidant extraction from chlorella, improving the formation of hydrophilic compounds and yielding more antioxidative chlorophyll derivatives. Online HPLC ABTS^•+ analysis was a useful tool for the separation of main antioxidants from PLE extracts and allowed the simultaneous measurement of their antioxidant capacity, which clearly showed that PLE is an excellent method for extracting antioxidants from C. vulgaris.