Evaluation of Carotenoids and Chlorophyll as Natural Resources for Food in Spirulina Microalgae
Applied Food Biotechnology,
Vol. 2 No. 1 (2015),
19 February 2015
,
Page 39-44
https://doi.org/10.22037/afb.v2i1.7210
Abstract
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.- Spirulina Microalgae
- Carotenoid
- Chlorophyll a
How to Cite
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