Applied Food Biotechnology (Dec 2014)

Evaluation of Carotenoids and Chlorophyll as Natural Resources for Food in Spirulina Microalgae

  • M Ghaeni,
  • L Roomiani,
  • Y Moradi

Journal volume & issue
Vol. 2, no. 1
pp. 39 – 44

Abstract

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Microalgae can produce various natural products such as pigments, enzymes, unique fatty acids and vitamins that benefit humans. The objective of the study was evaluation of carotenoids (β-carotene, zeathanthin, lutein, lycopene and astaxanthin) and chlorophyll a in spirulina microalgae. Spirulina powder has been produced by Jordan’s method in Iran. Carotenoids were extracted from Spirulina platensis by adopting a method described by Reboul; then the sample was prepared and injected into a HPLC instrument with triplicate injection. Chlorophyll`s biomass content was determined by spectrophotometer. After assaying the curves of HPLC, the amount of chlorophyll a, astaxanthin, beta carotene, lycopene, zeaxanthin and lutein in spirulina was determined as 4.3±0.14, 0.21±0.02, 7393±2.76, 741±2.32, 6652±3.69 and 424±2.83 μg/ml respectively (p<0.05).