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Screening of functional compounds in supercritical fluid extracts from Spirulina platensis
Supercritical fluid extraction and fractionation of Spirulina platensis were carried out in order to obtain functional extracts with antioxidant and/or antimicrobial activities. The β-carotene bleaching method and DPPH free radical-scavenging assay were used to determine the optimal extraction condi...
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| Published in: | Food chemistry 2007, Vol.102 (4), p.1357-1367 |
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| Main Authors: | , , , , , , |
| Format: | Article |
| Language: | English |
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| cited_by | cdi_FETCH-LOGICAL-c397t-83366a9d51990afa6cf5b1ee0b6e1063f364f1394654e448fdfcc9e2c6a448213 |
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| cites | cdi_FETCH-LOGICAL-c397t-83366a9d51990afa6cf5b1ee0b6e1063f364f1394654e448fdfcc9e2c6a448213 |
| container_end_page | 1367 |
| container_issue | 4 |
| container_start_page | 1357 |
| container_title | Food chemistry |
| container_volume | 102 |
| creator | Mendiola, J.A. Jaime, L. Santoyo, S. Reglero, G. Cifuentes, A. Ibañez, E. Señoráns, F.J. |
| description | Supercritical fluid extraction and fractionation of
Spirulina platensis were carried out in order to obtain functional extracts with antioxidant and/or antimicrobial activities. The β-carotene bleaching method and DPPH
free radical-scavenging assay were used to determine the optimal extraction conditions for antioxidant compounds. The best antioxidant extract was obtained in the first fraction when using intermediate pressures and temperatures (220–320
bar, 55
°C), with CO
2 plus 10% ethanol as cosolvent, whereas higher pressures and temperatures (320
bar, 75
°C) were needed when pure CO
2 was used. Besides, antimicrobial activities of microalgae extracts were tested against four different microbial species, including a gram positive bacterium (
Staphylococcus aureus), a gram negative bacterium (
Escherichia coli), a yeast (
Candida albicans) and a fungus (
Aspergillus niger). The most active fraction against all the microorganisms tested, was the one collected in the second fraction in the experiment performed at 220
bar and 26.7
°C with 10% of ethanol. |
| doi_str_mv | 10.1016/j.foodchem.2006.06.068 |
| format | article |
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Spirulina platensis were carried out in order to obtain functional extracts with antioxidant and/or antimicrobial activities. The β-carotene bleaching method and DPPH
free radical-scavenging assay were used to determine the optimal extraction conditions for antioxidant compounds. The best antioxidant extract was obtained in the first fraction when using intermediate pressures and temperatures (220–320
bar, 55
°C), with CO
2 plus 10% ethanol as cosolvent, whereas higher pressures and temperatures (320
bar, 75
°C) were needed when pure CO
2 was used. Besides, antimicrobial activities of microalgae extracts were tested against four different microbial species, including a gram positive bacterium (
Staphylococcus aureus), a gram negative bacterium (
Escherichia coli), a yeast (
Candida albicans) and a fungus (
Aspergillus niger). The most active fraction against all the microorganisms tested, was the one collected in the second fraction in the experiment performed at 220
bar and 26.7
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Spirulina platensis were carried out in order to obtain functional extracts with antioxidant and/or antimicrobial activities. The β-carotene bleaching method and DPPH
free radical-scavenging assay were used to determine the optimal extraction conditions for antioxidant compounds. The best antioxidant extract was obtained in the first fraction when using intermediate pressures and temperatures (220–320
bar, 55
°C), with CO
2 plus 10% ethanol as cosolvent, whereas higher pressures and temperatures (320
bar, 75
°C) were needed when pure CO
2 was used. Besides, antimicrobial activities of microalgae extracts were tested against four different microbial species, including a gram positive bacterium (
Staphylococcus aureus), a gram negative bacterium (
Escherichia coli), a yeast (
Candida albicans) and a fungus (
Aspergillus niger). The most active fraction against all the microorganisms tested, was the one collected in the second fraction in the experiment performed at 220
bar and 26.7
°C with 10% of ethanol.</description><subject>Antimicrobial activity</subject><subject>Antioxidant activity</subject><subject>Aspergillus niger</subject><subject>bioactive properties</subject><subject>bioassays</subject><subject>Biological and medical sciences</subject><subject>Candida albicans</subject><subject>DPPH</subject><subject>Escherichia coli</subject><subject>Food industries</subject><subject>Food microbiology</subject><subject>free radical scavengers</subject><subject>free radicals</subject><subject>Freshwater</subject><subject>functional properties</subject><subject>Fundamental and applied biological sciences. 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Psychology</topic><topic>microalgae</topic><topic>plant extracts</topic><topic>screening</topic><topic>Spirulina platensis</topic><topic>Staphylococcus aureus</topic><topic>Supercritical fluid extraction</topic><topic>β-Carotene bleaching</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Mendiola, J.A.</creatorcontrib><creatorcontrib>Jaime, L.</creatorcontrib><creatorcontrib>Santoyo, S.</creatorcontrib><creatorcontrib>Reglero, G.</creatorcontrib><creatorcontrib>Cifuentes, A.</creatorcontrib><creatorcontrib>Ibañez, E.</creatorcontrib><creatorcontrib>Señoráns, F.J.</creatorcontrib><collection>AGRIS</collection><collection>Pascal-Francis</collection><collection>CrossRef</collection><collection>Bacteriology Abstracts (Microbiology B)</collection><collection>Industrial and Applied Microbiology Abstracts (Microbiology A)</collection><collection>Technology Research Database</collection><collection>Environmental Sciences and Pollution Management</collection><collection>ASFA: Aquatic Sciences and Fisheries Abstracts</collection><collection>Engineering Research Database</collection><collection>Aquatic Science & Fisheries Abstracts (ASFA) 1: Biological Sciences & Living Resources</collection><collection>ASFA: Marine Biotechnology Abstracts</collection><collection>Aquatic Science & Fisheries Abstracts (ASFA) Marine Biotechnology Abstracts</collection><collection>Aquatic Science & Fisheries Abstracts (ASFA) Professional</collection><collection>Algology Mycology and Protozoology Abstracts (Microbiology C)</collection><collection>Biotechnology and BioEngineering Abstracts</collection><jtitle>Food chemistry</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Mendiola, J.A.</au><au>Jaime, L.</au><au>Santoyo, S.</au><au>Reglero, G.</au><au>Cifuentes, A.</au><au>Ibañez, E.</au><au>Señoráns, F.J.</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Screening of functional compounds in supercritical fluid extracts from Spirulina platensis</atitle><jtitle>Food chemistry</jtitle><date>2007</date><risdate>2007</risdate><volume>102</volume><issue>4</issue><spage>1357</spage><epage>1367</epage><pages>1357-1367</pages><issn>0308-8146</issn><eissn>1873-7072</eissn><coden>FOCHDJ</coden><abstract>Supercritical fluid extraction and fractionation of
Spirulina platensis were carried out in order to obtain functional extracts with antioxidant and/or antimicrobial activities. The β-carotene bleaching method and DPPH
free radical-scavenging assay were used to determine the optimal extraction conditions for antioxidant compounds. The best antioxidant extract was obtained in the first fraction when using intermediate pressures and temperatures (220–320
bar, 55
°C), with CO
2 plus 10% ethanol as cosolvent, whereas higher pressures and temperatures (320
bar, 75
°C) were needed when pure CO
2 was used. Besides, antimicrobial activities of microalgae extracts were tested against four different microbial species, including a gram positive bacterium (
Staphylococcus aureus), a gram negative bacterium (
Escherichia coli), a yeast (
Candida albicans) and a fungus (
Aspergillus niger). The most active fraction against all the microorganisms tested, was the one collected in the second fraction in the experiment performed at 220
bar and 26.7
°C with 10% of ethanol.</abstract><cop>Oxford</cop><pub>Elsevier Ltd</pub><doi>10.1016/j.foodchem.2006.06.068</doi><tpages>11</tpages></addata></record> |
| fulltext | fulltext |
| identifier | ISSN: 0308-8146 |
| ispartof | Food chemistry, 2007, Vol.102 (4), p.1357-1367 |
| issn | 0308-8146 1873-7072 |
| language | eng |
| recordid | cdi_proquest_miscellaneous_19793628 |
| source | ScienceDirect Journals |
| subjects | Antimicrobial activity Antioxidant activity Aspergillus niger bioactive properties bioassays Biological and medical sciences Candida albicans DPPH Escherichia coli Food industries Food microbiology free radical scavengers free radicals Freshwater functional properties Fundamental and applied biological sciences. Psychology microalgae plant extracts screening Spirulina platensis Staphylococcus aureus Supercritical fluid extraction β-Carotene bleaching |
| title | Screening of functional compounds in supercritical fluid extracts from Spirulina platensis |
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