Sorry, you need to enable JavaScript to visit this website.

Supercritical fluid extraction of lutein from scenedesmus almeriensis

TitleSupercritical fluid extraction of lutein from scenedesmus almeriensis
Publication TypeArticolo su Rivista peer-reviewed
Year of Publication2019
AuthorsMehariya, S., Iovine A., Di Sanzo Giuseppe, Larocca Vincenzo, Martino Maria, Leone Gian Paolo, Casella Patrizia, Karatza D., Marino T., Musmarra D., and Molino Antonio
KeywordsBiomass, Carotenoids, Dietary supplements, Fatty acids, Food additives, Lipids, Liquid-Liquid Extraction, Lutein, microalgae, pressure, Pretreatment, Purity, Recovery, Scenedesmus, Temperature

Lutein has several benefits for human health, playing an important role in the prevention of age-related macular degeneration (AMD), cataracts, amelioration of the first stages of atherosclerosis, and some types of cancer. In this work, the Scenedesmus almeriensis microalga was used as a natural source for the supercritical fluid (SF) extraction of lutein. For this purpose, the optimization of the main parameters affecting the extraction, such as biomass pre-treatment, temperature, pressure, and carbon dioxide (CO 2 ) flow rate, was performed. In the first stage, the effect of mechanical pre-treatment (diatomaceous earth (DE) and biomass mixing in the range 0.25-1 DE/biomass; grinding speed varying between 0 and 600 rpm, and pre-treatment time changing from 2.5 to 10 min), was evaluated on lutein extraction efficiency. In the second stage, the influence of SF-CO 2 extraction parameters such as pressure (25-55 MPa), temperature (50 and 65 °C), and CO 2 flow rate (7.24 and 14.48 g/min) on lutein recovery and purity was investigated. The results demonstrated that by increasing temperature, pressure, and CO 2 flow rate lutein recovery and purity were improved. The maximum lutein recovery ( 98%) with purity of 34% was achieved operating at 65 °C and 55 MPa with a CO 2 flow rate of 14.48 g/min. Therefore, optimum conditions could be useful in food industries for lutein supplementation in food products. © 2019 by the authors.


cited By 1

Citation KeyMehariya2019