Separation, identification and quantification of carotenoids and chlorophylls in dietary supplements containing Chlorella vulgaris and Spirulina platensis using High Performance Thin Layer Chromatography

Hynstova, Veronika; Sterbova, Dagmar; Klejdus, Bořivoj; Hedbávný, Josef; Húska, Dalibor; Adam, Vojtěch

doi:10.1016/j.jpba.2017.09.018

Cited by 120 publications

(104 citation statements)

References 17 publications

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“…e chlorophyll a, chlorophyll b, and carotenoids were carried out for flour and biscuit samples in a whole pigment extract acetone (Sigma-Aldrich, St. Louis, MO, USA) by UV-VIS spectroscopy (UV-2550, Shimadzu Corporation, Kyoto, Japan). Chlorophyll determination was based on the method described by Hynstova et al [20]. Chlorophyll a, chlorophyll b, and total carotenoids were calculated using the following equations: Journal of Food Quality…”

Section: Chlorophylls and Total Carotenoid Determinationmentioning

confidence: 99%

Functional Properties, Antioxidant Activity, and Organoleptic Quality of Novel Biscuit Produced by Moroccan Cladode Flour “Opuntia ficus-indica”

Nabil

Ouaabou

Ouhammou

et al. 2020

Journal of Food Quality

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This study aimed to develop a novel biscuit by supplementing cladode flour (CF) into whole-wheat flour (WWF) at different proportions 0, 25, 50, 75, and 100%. Proximate analysis revealed that CF had a high amount of ash (11.9%) and dietary fiber (41.04%). Major minerals determined by ICP-MS were calcium (4.47 g/100 g); potassium (1.25 g/100 g); magnesium (1.46 g/100 g); and trace elements such as zinc (1.77 mg/100 g), copper (0.95 mg/100 g), and selenium (148.5 μg/100 g). The analysis of total phenolics, total flavonoids, and antioxidant activity showed high values (649.88 mg gallic acid equivalents (GAE)/100 g; 399.16 mg catechin equivalent (CE)/100 g; and 72.37%, respectively). HPLC was used to identify four phenolic acids (gallic, ferulic, syringic, and caffeic acids) and only one flavonoid (rutin) in cladode flour. Biscuit hardness, L∗, and a∗ color values decreased corresponding to the incorporation level of CF. Sensory evaluation showed that the substitution level (up to 25%) is ideal to prepare an acceptable bio-biscuit. Cladode flour could be very useful for the food industry as a source of bioactive compounds with technological potential and nutritional and antioxidant properties.

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Section: Chlorophylls and Total Carotenoid Determinationmentioning

confidence: 99%

Functional Properties, Antioxidant Activity, and Organoleptic Quality of Novel Biscuit Produced by Moroccan Cladode Flour “Opuntia ficus-indica”

Nabil

Ouaabou

Ouhammou

et al. 2020

Journal of Food Quality

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“…Chlorophyll a, chlorophyll b and total carotenoids were quantified in supernatant and residue fractions from A. platensis suspension, after control and Mix treatments, as reported by Hynstova et al (2018) with slight modifications as described by Coelho et al (2019). …”

Section: Pigment Analysismentioning

confidence: 99%

A two‐enzyme constituted mixture to improve the degradation of Arthrospira platensis microalga cell wall for monogastric diets

Coelho

Lopes

Cardoso

et al. 2019

Animal Physiology Nutrition

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The main goal of this study was to test a rational combination of pre-selected carbohydrate-active enzymes (CAZymes) and sulphatases, individually or in combination, in order to evaluate its capacity to disrupt Arthrospira platensis cell wall, allowing the release of its valuable nutritional bioactive compounds. By the end, a two-enzyme constituted mixture (Mix), composed by a lysozyme and a α-amylase, was incubated with A. platensis suspension. The microalga cell wall disruption was evaluated through the amount of reducing sugars released from the cell wall complemented with the oligosaccharide profile by HPLC. An increase of the amount of reducing sugars up to 2.42 g/L in microalgae treated with the Mix relative to no treatment (p < .05), as well as a 7-fold increase of oligosaccharides amount (p < .001), were obtained. With resort of fluorescence microscopy, a 36% reduction of fluorescence intensity (p < .001) was observed using Calcofluor White staining. In the supernatant, the Mix caused a 1.34-fold increase in protein content (p = .018) relative to the control. Similarly, n-6 polyunsaturated fatty acids (PUFA) (p = .007), in particular 18:2n-6 (p = .016), monounsaturated fatty acids (MUFA) (p = .049) and chlorophyll a (p = .025) contents were higher in the supernatant of microalgae treated with the enzyme mixture in relation to the control. Taken together, these results point towards the disclosure of a novel two-enzyme mixture able to partial degrade A. platensis cell wall, improving its nutrients bioavailability for monogastric diets with the cost-effective advantage use of microalgae in animal feed industry. K E Y W O R D SArthrospira platensis, carbohydrate-active enzymes, cell wall, fatty acids, reducing sugars, total proteins

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“…TLC is the technique used for separation of pigments, including chlorophylls and carotenoids, from plants and other biological substances ( 34 , 35 ). Different types of extracts were run on the chromatogram plates using hydrophobic mobile-phase systems of different polarity.…”

Section: Resultsmentioning

confidence: 99%

Recovery of Crocins From Floral Tissue of Gardenia jasminoides Ellis

et al. 2020

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In this research, a novel source of phytopigment crocins from fully open mature flowers of cape jasmine ( Gardenia jasminoides ) is introduced. Methanol and deionized water were appropriate solvents for pigment recovery with maximum yields of at least 17% from the floral tissue. Pigment separation by thin layer chromatography also confirmed the presence of the carotenoids, which dissolved well in these high-strength polar solvents, in fruit, flower, and leaf materials. The spectral patterns of the extracts from ultraviolet and nuclear magnetic resonance showed maximum absorption at ~420 nm and the chemical shift values were similar to those of crocetin aglycones (crocins) in the methanol extracts of a commercial source of yellow gardenia (fructus or fruit of Gardenia florida ). Chemical compositions were then evaluated using aqueous-phase capillary electrophoresis of the methanol extracts. The methanolic extracts of the flowers and fruit had 11 principal ingredients in common. Among these, crocetin and crocin 2 belong to the crocin group and are known to be the major components of commercial yellow Gardenia . This research not only demonstrates a sustainable means of raw material utilization for natural product recovery, but also encourages a movement toward an edible landscape for the community.

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Separation, identification and quantification of carotenoids and chlorophylls in dietary supplements containing Chlorella vulgaris and Spirulina platensis using High Performance Thin Layer Chromatography

Cited by 120 publications

References 17 publications

Functional Properties, Antioxidant Activity, and Organoleptic Quality of Novel Biscuit Produced by Moroccan Cladode Flour “Opuntia ficus-indica”

Functional Properties, Antioxidant Activity, and Organoleptic Quality of Novel Biscuit Produced by Moroccan Cladode Flour “Opuntia ficus-indica”

A two‐enzyme constituted mixture to improve the degradation of Arthrospira platensis microalga cell wall for monogastric diets

Recovery of Crocins From Floral Tissue of Gardenia jasminoides Ellis

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