Optimización para la extracción de ficocianina de la cianobacteria Spirulina maxima
DOI:
https://doi.org/10.29105/idcyta.v8i1.107Keywords:
Spirulina, phycocyanin, extraction, temperatue, response surfaceAbstract
The use of Spirulina maxima in the formulation of functional foods has risen in recent years due to its beneficial properties in human health. Moreover, the use of phycocyanin from S. maxima is of interest because of its anti-inflammatory, antioxidant and anticarcinogenic activities, acting directly in reducing oxidative stress, apoptosis and inflammatory processes in live models. Nonetheless, one of the problems of its application in food is the optimization of extraction by maximizing concentration and stability, since current methodologies are time-consuming and do not yield enough concentration, making the process costly and demanding. In this work, an extraction method based in phosphate buffer was proposed, due to its simplicity, with the goal of optimizing process parameters (temperature, pH, agitation, solvent ratio and time) in order to maximize extracted phycocyanin concentration, using response surface methodology. Subsequently, the optimal conditions were validated in order to confirm consistency between predicted data and real concentrations.
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Copyright (c) 2023 Carlos Sada-Borrego , Celestino García-Gómez, Claudio Guajardo-Barbosa , Julia Márquez-Reyes, Juan Nápoles-Armenta, Julio Beltrán-Rocha
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