Alotaiby, S., Zhao, X., Boesch, C. et al. (1 more author) (2024) Sustainable approach towards isolation of photosynthetic pigments from Spirulina and the assessment of their prooxidant and antioxidant properties. Food Chemistry, 436. 137653. ISSN 0308-8146
Abstract
Carotenoids, chlorophyll and phycocyanin are three types of photosynthetic pigments found in Spirulina that differ in colour, composition, stability, solubility, and commercial importance. Such diversity of structures creates a challenge to extract these pigments simultaneously from the same batch of raw material in an efficient and sustainable manner. This study demonstrates that water can be successfully used as a single solvent together with combined (non)mechanical cell membrane disruption techniques (ultrasonication, centrifugation, freezing/thawing cycle) to extract these photosynthetic pigments from the same batch. This water-based approach delivers a significant improvement in isolating green pigments, which are often overlooked during extraction due to a preference for blue and yellow pigments. Chlorophyll was quantitatively converted to its stable derivatives to carry out a comparative analysis of antioxidant properties (DPPH, TEAC, FRAP), singlet oxygen production and intracellular activities (MTT, ROS assays) using Caco-2 cells.
Metadata
Item Type: | Article |
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Authors/Creators: |
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Copyright, Publisher and Additional Information: | © 2023 The Authors. Published by Elsevier Ltd. This is an open access article under the CC BY license (http://creativecommons.org/licenses/by/4.0/). |
Keywords: | Spirulina and cyanobacteria, photosynthetic pigments, chlorophyll a derivative, antioxidants, singlet oxygen production |
Dates: |
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Institution: | The University of Leeds |
Academic Units: | The University of Leeds > Faculty of Arts, Humanities and Cultures (Leeds) > School of Design (Leeds) |
Depositing User: | Symplectic Publications |
Date Deposited: | 23 Oct 2023 13:17 |
Last Modified: | 23 Oct 2023 13:18 |
Published Version: | https://www.sciencedirect.com/science/article/pii/... |
Status: | Published |
Publisher: | Elsevier |
Identification Number: | 10.1016/j.foodchem.2023.137653 |
Open Archives Initiative ID (OAI ID): | oai:eprints.whiterose.ac.uk:204074 |