Extraction of Phycocyanin and Chlorophyll from <i>Spirulina</i> by “Green Methods”
Phycocyanin is a pigment–protein complex from the group of phycobiliproteins obtained from <i>Spirulina (Arthrospira platensis)</i>, with possibilities for various applications in food and pharmaceutical technologies. It is a natural colorant for food and cosmetic products. This study ai...
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MDPI AG
2024-02-01
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author | Krastena Nikolova Nadezhda Petkova Dasha Mihaylova Galia Gentscheva Georgi Gavrailov Ivaylo Pehlivanov Velichka Andonova |
author_facet | Krastena Nikolova Nadezhda Petkova Dasha Mihaylova Galia Gentscheva Georgi Gavrailov Ivaylo Pehlivanov Velichka Andonova |
author_sort | Krastena Nikolova |
collection | DOAJ |
description | Phycocyanin is a pigment–protein complex from the group of phycobiliproteins obtained from <i>Spirulina (Arthrospira platensis)</i>, with possibilities for various applications in food and pharmaceutical technologies. It is a natural colorant for food and cosmetic products. This study aimed to investigate the effect of ultrasonic and microwave extraction conditions on antioxidant activity (AOA), chlorophyll content, and the content and purity index of phycocyanin in aqueous and alcoholic extracts of <i>Spirulina (Arthrospira platensis).</i> For this purpose, ultrasonic extraction with water or ethanol was performed at 20 °C, 30 °C, and 40 °C for 1, 2, and 3 h at an ultrasonic frequency of 36 kHz, 40 kHz, and 45 kHz. Microwave water extraction was performed for 60 s, 120 s, and 180 s. For each of the obtained samples, three parallel measurements of antioxidant activity were made by DPPH and FRAP methods, and chlorophyll content and phycocyanin yield and purity index were determined spectrophotometrically. Ultrasonic extraction resulted in a higher yield and purity index of phycocyanin compared to microwave extraction. The highest yield of 14.88 mg g<sup>−1</sup> with a purity index of 1.60 was achieved at a temperature of 40 °C for one hour and an ultrasonic wave frequency of 40 kHz. A relatively low yield of 4.21 mg g<sup>−1</sup>, but with a purity index of 2.67, was obtained at a temperature of 30 °C, a time of two hours, and an ultrasonic frequency of 40 kHz. Chlorophyll <i>b</i> content at 20 °C, for two hours and ultrasonic frequency 40 kHz was 1.400 mg g<sup>−1</sup>. The study proposes ultrasonic extraction as a green method to obtain phycocyanin of varying purity index that may be used for food, cosmetic, or biomedical purposes. |
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spelling | doaj.art-dc0d7916a3b84f4fbcf23d069fc8d0142024-02-23T15:34:18ZengMDPI AGSeparations2297-87392024-02-011125710.3390/separations11020057Extraction of Phycocyanin and Chlorophyll from <i>Spirulina</i> by “Green Methods”Krastena Nikolova0Nadezhda Petkova1Dasha Mihaylova2Galia Gentscheva3Georgi Gavrailov4Ivaylo Pehlivanov5Velichka Andonova6Department of Physics and Biophysics, Medical University of Varna, 9000 Varna, BulgariaDepartment of Organic Chemistry and Inorganic Chemistry, University of Food Technologies, 4002 Plovdiv, BulgariaDepartment of Biotechnology, University of Food Technologies, 4002 Plovdiv, BulgariaDepartment of Chemistry and Biochemistry, Medical University-Pleven, 5800 Pleven, BulgariaDepartment of Pharmaceutical Technologies, Medical University of Varna, 9000 Varna, BulgariaDepartment of Pharmaceutical Technologies, Medical University of Varna, 9000 Varna, BulgariaDepartment of Pharmaceutical Technologies, Medical University of Varna, 9000 Varna, BulgariaPhycocyanin is a pigment–protein complex from the group of phycobiliproteins obtained from <i>Spirulina (Arthrospira platensis)</i>, with possibilities for various applications in food and pharmaceutical technologies. It is a natural colorant for food and cosmetic products. This study aimed to investigate the effect of ultrasonic and microwave extraction conditions on antioxidant activity (AOA), chlorophyll content, and the content and purity index of phycocyanin in aqueous and alcoholic extracts of <i>Spirulina (Arthrospira platensis).</i> For this purpose, ultrasonic extraction with water or ethanol was performed at 20 °C, 30 °C, and 40 °C for 1, 2, and 3 h at an ultrasonic frequency of 36 kHz, 40 kHz, and 45 kHz. Microwave water extraction was performed for 60 s, 120 s, and 180 s. For each of the obtained samples, three parallel measurements of antioxidant activity were made by DPPH and FRAP methods, and chlorophyll content and phycocyanin yield and purity index were determined spectrophotometrically. Ultrasonic extraction resulted in a higher yield and purity index of phycocyanin compared to microwave extraction. The highest yield of 14.88 mg g<sup>−1</sup> with a purity index of 1.60 was achieved at a temperature of 40 °C for one hour and an ultrasonic wave frequency of 40 kHz. A relatively low yield of 4.21 mg g<sup>−1</sup>, but with a purity index of 2.67, was obtained at a temperature of 30 °C, a time of two hours, and an ultrasonic frequency of 40 kHz. Chlorophyll <i>b</i> content at 20 °C, for two hours and ultrasonic frequency 40 kHz was 1.400 mg g<sup>−1</sup>. The study proposes ultrasonic extraction as a green method to obtain phycocyanin of varying purity index that may be used for food, cosmetic, or biomedical purposes.https://www.mdpi.com/2297-8739/11/2/57phycocyaninchlorophyll<i>Spirulina</i>ultrasonic and microwave extractiongreen methods |
spellingShingle | Krastena Nikolova Nadezhda Petkova Dasha Mihaylova Galia Gentscheva Georgi Gavrailov Ivaylo Pehlivanov Velichka Andonova Extraction of Phycocyanin and Chlorophyll from <i>Spirulina</i> by “Green Methods” Separations phycocyanin chlorophyll <i>Spirulina</i> ultrasonic and microwave extraction green methods |
title | Extraction of Phycocyanin and Chlorophyll from <i>Spirulina</i> by “Green Methods” |
title_full | Extraction of Phycocyanin and Chlorophyll from <i>Spirulina</i> by “Green Methods” |
title_fullStr | Extraction of Phycocyanin and Chlorophyll from <i>Spirulina</i> by “Green Methods” |
title_full_unstemmed | Extraction of Phycocyanin and Chlorophyll from <i>Spirulina</i> by “Green Methods” |
title_short | Extraction of Phycocyanin and Chlorophyll from <i>Spirulina</i> by “Green Methods” |
title_sort | extraction of phycocyanin and chlorophyll from i spirulina i by green methods |
topic | phycocyanin chlorophyll <i>Spirulina</i> ultrasonic and microwave extraction green methods |
url | https://www.mdpi.com/2297-8739/11/2/57 |
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