文章基本信息

标题：Evaluation of Carotenoids and Chlorophyll as Natural Resources for Food in Spirulina Microalgae
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作者：M Ghaeni ; L Roomiani ; Y Moradi 等
期刊名称：Applied Food Biotechnology
印刷版ISSN：2423-4214
出版年度：2014
卷号：2
期号：1
页码：39-44
语种：English
出版社：National Nutrition and Food Technology Research Institute
其他摘要：Microalgae can produce various natural products such as pigments, enzymes, unique fatty acids and vitamins that benefit humans. The objective of the study was evaluation of carotenoids (beta carotene, zeathanthin, lutein, lycopene and astaxanthin) and chlorophyll a in spirulina microalgae. Spirulina powder has been produced by Jordan’s method in Iran. Carotenoids were extracted from Spirulina platensis by adopting a method described by Reboul; then the sample was prepared and injected into a HPLC instrument with triplicate injection. Chlorophyll`s biomass content was determined by spectrophotometer. After assaying the curves of HPLC, the amount of chlorophyll a, astaxanthin, beta carotene, lycopene, zeaxanthin and lutein in spirulina was determined as 4.3±0.14, 0.21±0.02, 7393±2.76, 741±2.32, 6652±3.69 and 424±2.83 μg/ml respectively. Beta carotene account for 80% of the carotenoids present in spirulina after that zeaxanthin was most. At last, Spirulina was a good source for carotenoids as a pro-vitamin A in organisms.