Optimization of clean extraction methods to isolate carotenoids from the microalga Neochloris oleoabundans and subsequent chemical characterization using liquid chromatography tandem mass spectrometry

• DOI: 10.1007/s00216-012-6687-y
• Publication Date: 2013-01-12T10:06:03Z
• Authors: María Castro-Puyana; Miguel Herrero; Iratxe Urreta; Jose A. Mendiola; Alejandro Cifuentes; Elena Ibáñez; Sonia Suárez-Alvarez
• Keywords: 0106 biological sciences; Ethanol; Terpenes; Liquid-Liquid Extraction; Temperature; Carotenoids; 01 natural sciences; Experimental design; Neochloris oleoabundans; Chlorophyta; Tandem Mass Spectrometry; Pressurized liquid extraction; Cyclohexenes; Microalgae; Pressure; Solvents; Algorithms; Limonene; Microalga; Chromatography, Liquid

A novel experimental design was used to optimize the extraction of carotenoids from Neochloris oleoabundans using pressurized liquid extraction with food-grade solvents such as ethanol and limonene. Experimental factors, including the extraction temperature and the solvent composition, were optimized using a three-level factorial design. The response variables extraction yield and total amount of carotenoids were assessed. The statistical analysis of the results provided mathematical models to predict the behavior of the responses as a function of the factors involved in the process. The optimum conditions predicted by the model developed in this study were 112 °C as the extraction temperature and 100% ethanol as the extraction solvent. Chemical characterization of the extracts obtained was performed by means of high-performance liquid chromatography-tandem mass spectrometry. The results obtained demonstrated that, under certain growth conditions (photoautotrophically cultured in a medium supplemented with 0.3 g L(-1) KNO3), N. oleoabundans accumulated significant total amounts of the carotenoids (from 57.4 to 120.2 mg carotenoids per gram of extract depending on the extraction conditions), mainly lutein, cantaxanthin, zeaxanthin, and astaxanthin monoesters and diesters.