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Supercritical CO2 extraction of functional compounds from Spirulina and their biological activity.

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Relation http://ir.cftri.com/12024/
http://dx.doi.org/10.1007/s13197-014-1426-3
 
Title Supercritical CO2 extraction of functional compounds
from Spirulina and their biological activity.
 
Creator Mallikarjun Gouda, K. G.
Udaya Sankar, K.
Sarada, R.
Ravishankar, G. A.
 
Subject 01 Algae
01 Analysis
 
Description Supercritical carbon dioxide (SCCO2) extraction
and fractionation of Spirulina platensis was carried out to
obtain functional compounds with antioxidant, antimicrobial
and enzyme inhibitory activities. Extraction of SCCO2 was
carried out using 200 g of Spirulina powder at 40ºC under
120 bar pressure with CO2 flow rate of 1.2 kg h−1. SCCO2
fraction obtained was further treated with hexane and ethyl
acetate to identify its components. Individual components
were identified by comparing mass spectra of samples with
standard data and retention indices (RI) of C5–C20 n-alkanes
mixture using the kovat index formula. The phenolic and
flavonoid content of the SCCO2 extract was found to be
0.34±0.01 g/100 g and 0.12±0.01 g/100 g respectively. The
SCCO2 extract had antioxidant activity with IC50 value of
109.6±3.0 μg mL− 1 for DPPH (2,2-Diphenyl-1-picryl
hydrazyl radical), IC50 value of 81.66±2.5 μg mL−1 for reducing
power and IC50 value of 112.70±0.8 μg mL−1 for
hydroxyl radical scavenging activity. Further, antioxidant activity
study on oxidative induced DNA damage was analysed
to elucidate the positive role of SCCO2 extract. SCCO2
extracts showed high antimicrobial activity against Grampositive
bacteria (Staphylococcus aureus FRI 722 and Bacillus
cereus F 4810) compared to that of Gram negative bacteria
(Escherichia coli MTCC 108 and Yersinia enterocolitica
MTCC 859). The SCCO2 extract exhibited inhibitory activity
on both Angiotensin-1 converting enzyme and α-glucosidase
with IC50 values of 274±1.0 μg mL−1 and 307±2.0 μg mL−1
respectively.
 
Date 2015
 
Type Article
PeerReviewed
 
Format application/pdf
 
Language en
 
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Identifier http://ir.cftri.com/12024/1/Journal%20of%20Food%20Science%20and%20Technology%20June%202015%2C%20Volume%2052%2C%20Issue%206%2C%20pp%203627-3633.pdf
Mallikarjun Gouda, K. G. and Udaya Sankar, K. and Sarada, R. and Ravishankar, G. A. (2015) Supercritical CO2 extraction of functional compounds from Spirulina and their biological activity. Journal of Food Science and Technology, 52 (6). pp. 3627-3633.