School of Design, University of Leeds, LS2 9JT, United Kingdom; Department of Chemistry, College of Science, Princess Nourah bint Abdulrahman University, P.O. BOX 84428, Riyadh 11671, Saudi Arabia.
School of Food Science and Nutrition, University of Leeds, LS2 9JT, United Kingdom; School of Agriculture and Forestry Science, Hebei North University, Zhangjiakou 075000, China.
Food Chem. 2024 Mar 15;436:137653. doi: 10.1016/j.foodchem.2023.137653. Epub 2023 Oct 2.
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.
类胡萝卜素、叶绿素和藻蓝蛋白是蓝藻中发现的三种光合色素，它们在颜色、组成、稳定性、溶解度和商业重要性方面存在差异。这种结构的多样性给从同一批原材料中以高效和可持续的方式同时提取这些色素带来了挑战。本研究表明，水可以成功地用作单一溶剂，与联合（非）机械细胞膜破坏技术（超声处理、离心、冻融循环）一起，从同一批原料中提取这些光合色素。这种基于水的方法在分离绿色色素方面有了显著的改进，因为在提取过程中，由于对蓝色和黄色色素的偏好，绿色色素往往被忽视。叶绿素被定量转化为其稳定的衍生物，以使用 Caco-2 细胞进行抗氧化性质（DPPH、TEAC、FRAP）、单线态氧产生和细胞内活性（MTT、ROS 测定）的比较分析。
