Journal of Food Processing and Preservation, ( ISI ), Volume (39), No (6), Year (2015-12) , Pages (3080-3091)

Title : ( THE OPTIMIZED CONCENTRATION AND PURITY OF SPIRULINA PLATENSIS C-PHYCOCYANIN: A COMPARATIVE STUDY ON MICROWAVE-ASSISTED AND ULTRASOUND-ASSISTED EXTRACTION METHODS )

Authors: robabe vali aftari , کرمت الله رضایی , Sayed Ali Mortazavi , علیرضا بندانی ,

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Abstract

Microwave-assisted (MAE) and ultrasound-assisted (UAE) extraction methods to efficiently extract the C-phycocyanin (C-PC) from the blue-green algae, Spirulina platensis, were compared. The results showed that the linear and interaction effects of two parameters of extraction time and buffer pH on C-PC concentration and purity ratio were significant. The C-PC concentration was enhanced by increasing extraction time up to 7 and 25 min for UAE (2.84 mg/mL) and MAE (4.54 mg/mL) processes, respectively. The extraction time significantly had more effect than the buffer pH value on the purity ratio. The highest purity ratio of C-PC in UAE (0.65) and MAE (1.27) technologies was obtained in buffer pH values of 6.0 and 7.0, respectively. The C-PC extracted from the MAE system significantly had higher concentration and purity than that obtained using the UAE procedure. Thus, MAE as an efficient method can be applied to extract heat-sensitive C-PC from S. platensis in an industrial scale.

Keywords

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@article{paperid:1060775,
author = {Vali Aftari, Robabe and کرمت الله رضایی and Mortazavi, Sayed Ali and علیرضا بندانی},
title = {THE OPTIMIZED CONCENTRATION AND PURITY OF SPIRULINA PLATENSIS C-PHYCOCYANIN: A COMPARATIVE STUDY ON MICROWAVE-ASSISTED AND ULTRASOUND-ASSISTED EXTRACTION METHODS},
journal = {Journal of Food Processing and Preservation},
year = {2015},
volume = {39},
number = {6},
month = {December},
issn = {0145-8892},
pages = {3080--3091},
numpages = {11},
keywords = {-},
}

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%0 Journal Article
%T THE OPTIMIZED CONCENTRATION AND PURITY OF SPIRULINA PLATENSIS C-PHYCOCYANIN: A COMPARATIVE STUDY ON MICROWAVE-ASSISTED AND ULTRASOUND-ASSISTED EXTRACTION METHODS
%A Vali Aftari, Robabe
%A کرمت الله رضایی
%A Mortazavi, Sayed Ali
%A علیرضا بندانی
%J Journal of Food Processing and Preservation
%@ 0145-8892
%D 2015

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