Efficiency Evaluation of the Carotenoids Extraction from Brown Algae S. Miyabei and Their Stability during Storage

Q Engineering
A. Tabakaev, O. Tabakaeva
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引用次数: 1

Abstract

The article concerns the results of evaluating the carotenoid extraction efficiency from brown algae S. miyabei and their stability during storage. The anatomical parts of the brown algae S. miyabei – thallom and phylloids – have a high content of carotenoids; hence there is a conclusion about the prospects of their use as a carotenoid source. Among the carotenoids of the brown algae S. miyabei, xanthophylls prevail over carotenes (exceeding – 7.4-10.6 times). The researchers have experimentally proved that the extraction efficiency depends on the type of vegetable oil or oil mixture used individually. So, soybean oil and mixtures based on it are the best carotenoid extractants from brown algae S. miyabei compared to sunflower, olive, corn oils and mixtures based on them. Carotenoids in extracts from algae S. miyabei are mainly xanthophylls, which content exceeds the carotenes one by 4.4-5.7 times in extracts based on individually used vegetable oils and by 3.2–6.1 times in extracts based on their mixtures. A man proved sufficiently high stability of xanthophylls during storage. The storage for 6 months leads to a decrease in their content by 7–14 % when using individual oils as extractants and by 6–20 % when using oil mixtures. During storage, there was a significant decrease in the carotenes content – up to 50–75 % of the original content in the extract. The maximum decrease in carotene content was in extracts based on sunflower, corn oils and a mixture of olive and sunflower oils in a ratio of 1:1.
米氏褐藻类胡萝卜素提取效率及贮藏稳定性评价
本文对宫氏褐藻中类胡萝卜素的提取效率及其贮藏稳定性进行了评价。褐藻的解剖部位——叶状体和叶状体——类胡萝卜素含量高;因此,对其作为类胡萝卜素来源的前景有一个结论。在褐藻类胡萝卜素中,叶黄素含量高于胡萝卜素(超过- 7.4-10.6倍)。研究人员通过实验证明,提取效率取决于单独使用的植物油或油混合物的类型。因此,与葵花籽油、橄榄油、玉米油及其混合物相比,大豆油及其混合物是最好的类胡萝卜素萃取剂。紫杉藻提取物中的类胡萝卜素主要为叶黄素,单独使用植物油提取物的类胡萝卜素含量是叶黄素的4.4 ~ 5.7倍,混合使用植物油提取物的类胡萝卜素含量是叶黄素的3.2 ~ 6.1倍。在贮存过程中,证明了叶黄素具有很高的稳定性。当使用单独的油作为萃取剂时,6个月的储存导致其含量减少7 - 14%,当使用混合油时,减少6 - 20%。在储存过程中,胡萝卜素的含量显著下降,达到原始提取物含量的50 - 75%。以葵花籽油、玉米油以及橄榄油和葵花籽油的混合物为原料,按1:1的比例提取的提取物中,胡萝卜素含量下降幅度最大。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
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来源期刊
Agro Food Industry Hi-tech
Agro Food Industry Hi-tech 工程技术-生物工程与应用微生物
CiteScore
0.29
自引率
0.00%
发文量
0
审稿时长
6-12 weeks
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