Effect of Pressurized Liquids on Extraction of Antioxidants from Chlorella vulgaris

• Published in: Journal of agricultural and food chemistry Vol. 58; no. 8; pp. 4756 - 4761
• Main Authors: Cha, Kwang Hyun, Kang, Suk Woo, Kim, Chul Young, Um, Byung Hun, Na, Ye Rim, Pan, Cheol-Ho
• Format: Journal Article
• Language: English
• Published: Washington, DC American Chemical Society 28-04-2010
• Subjects: antioxidants; Antioxidants - isolation & purification; Bioactive Constituents; Biological and medical sciences; Chlorella vulgaris; Chlorella vulgaris - chemistry; Chromatography, Gel; extraction; Food engineering; Food industries; free radical scavengers; functional foods; Fundamental and applied biological sciences. Psychology; General aspects; hydrophilic interactions; novel foods; plant extracts; Pressure; pressure treatment; pressurized liquids; Pressurized liquid extraction; online HPLC ABTS•+ analysis; antioxidant; Chlorella vulgaris; Liquid; online HPLC ABTS; HPLC chromatography; Extraction; Antioxidant; analysis
• DOI: 10.1021/jf100062m
• EISSN: 1520-5118
• ISSN: 0021-8561

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.