Polysaccharide extraction from Spirulina sp. and its antioxidant capacity

• Published in: International journal of biological macromolecules 2013-07, Vol.58, p.73-78
• Main Authors: Chaiklahan, Ratana, Chirasuwan, Nattayaporn, Triratana, Panya, Loha, Veara, Tia, Suvit, Bunnag, Boosya
• Format: Article
• Language: English
• Subjects: Antioxidant activity; Biphenyl Compounds - chemistry; experimental design; Free Radical Scavengers - chemistry; Free Radical Scavengers - isolation & purification; Free Radicals - chemistry; Phenols - chemistry; Picrates - chemistry; Polysaccharide; polysaccharides; Polysaccharides, Bacterial - chemistry; Polysaccharides, Bacterial - isolation & purification; response surface methodology; rhamnose; Rhamnose - chemistry; Solid Phase Extraction; Spirulina; Spirulina - chemistry; temperature
• ISSN: 0141-8130; 1879-0003
• DOI: 10.1016/j.ijbiomac.2013.03.046

•Optimum conditions for polysaccharide extracts was a ratio of 1:45, 90°C for 120min.•Polysaccharide extracts from Spirulina at 90°C contained high phenolic content.•Rhamnose is the major sugar component of polysaccharide extracts from Spirulina. To optimize polysaccharide extraction from Spirulina sp., the effect of solid-to-liquid ratio, extraction temperature and time were investigated using Box–Behnken experimental design and response surface methodology. The results showed that extraction temperature and solid-to-liquid ratio had a significant impact on the yield of polysaccharides. A polysaccharides yield of around 8.3% dry weight was obtained under the following optimized conditions: solid-to-liquid ratio of 1:45, temperature of 90°C, and time of 120min. The polysaccharide extracts contained rhamnose, which accounted for 53% of the total sugars, with a phenolic content of 45mg GAE/g sample.