Safe and Complete Extraction of Astaxanthin from Haematococcus pluvialis by Efficient Mechanical Disruption of Cyst Cell Wall

  • Irshad, Muhammad; 
  • Hong, Min Eui; 
  • Myint, Aye Aye; 
  • Kim, Jaehoon; 
  • Sim, Sang Jun
Citations

WEB OF SCIENCE

18
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SCOPUS

18

초록

Haematococcus pluvialis (H. pluvialis) can naturally accumulate high amounts of astaxanthin - a powerful antioxidant. However, complete recovery of astaxanthin from the cysts of H. pluvialis is challenging because of the presence of a robust acetolysis resistant cell wall. Herein, a simple and effective planetary ball-milling pretreatment was developed to rupture the cells to attain an almost complete recovery of astaxanthin from H. pluvialis, using a supercritical CO2 and conventional organic solvent-based extraction. An optimized pretreatment using planetary ball mill under very mild conditions (150 rpm, 60 min) allowed the recovery of 31.4 mg/g dry weight of astaxanthin from H. pluvialis, while slightly harsh milling (500 rpm) was found to be detrimental toward astaxanthin. The extracts in acetone exhibited higher antioxidant activity in 1-diphenyl-2-picrylhydrazyl assay than those in dichloromethane. These mild conditions were safe and highly effective for the complete extraction of astaxanthin along with the others extractables. This study opens a new avenue for the efficient recovery of valuable thermolabile ketocarotenoid species from microalgae, which can be applied to the development of economically viable biorefineries.

키워드

Haematococcus pluvialis; cell wall disruption; astaxanthin; fatty acids; extraction; RESPONSE-SURFACE METHODOLOGY; CARBON-DIOXIDE EXTRACTION; LIPID EXTRACTION; TRANS-ASTAXANTHIN; SUPERCRITICAL CO2; CAROTENOIDS; MICROALGAE; STABILITY; ESTERS; ISOMERIZATION
제목
Safe and Complete Extraction of Astaxanthin from Haematococcus pluvialis by Efficient Mechanical Disruption of Cyst Cell Wall
저자
Irshad, Muhammad; Hong, Min Eui; Myint, Aye Aye; Kim, Jaehoon; Sim, Sang Jun
DOI
10.1515/ijfe-2019-0128
발행일
2019-10
유형
Article
저널명
International Journal of Food Engineering
권
15
호
10