Carotenoids from Phaffia rhodozyma: Antioxidant activity and stability of extracts

Eliane Pereira Cipolatti*; Bruna Araujo Bulsing; Carolina dos Santos Sa; Carlos Andre Veiga Burkert; Eliana Badiale Furlong; Janaina Fernandes De Medeiros Burkert

doi:10.5897/AJB2015.14682

African Journal of
Biotechnology

Abbreviation: Afr. J. Biotechnol.
Language: English
ISSN: 1684-5315
DOI: 10.5897/AJB
Start Year: 2002
Published Articles: 12487

Full Length Research Paper

Carotenoids from Phaffia rhodozyma: Antioxidant activity and stability of extracts

Eliane Pereira Cipolatti*

Eliane Pereira Cipolatti*
Bioprocess Engineering Laboratory, School of Chemistry and Food, Federal University of Rio Grande (FURG), Av. Italia, Km 8, 96203-900, Rio Grande, RS, Brazil.
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Bruna Araujo Bulsing

Bruna Araujo Bulsing
Bioprocess Engineering Laboratory, School of Chemistry and Food, Federal University of Rio Grande (FURG), Av. Italia, Km 8, 96203-900, Rio Grande, RS, Brazil.
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Carolina dos Santos Sa

Carolina dos Santos Sa
Bioprocess Engineering Laboratory, School of Chemistry and Food, Federal University of Rio Grande (FURG), Av. Italia, Km 8, 96203-900, Rio Grande, RS, Brazil.
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Carlos Andre Veiga Burkert

Carlos Andre Veiga Burkert
Bioprocess Engineering Laboratory, School of Chemistry and Food, Federal University of Rio Grande (FURG), Av. Italia, Km 8, 96203-900, Rio Grande, RS, Brazil.
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Eliana Badiale Furlong

Eliana Badiale Furlong
Food Science Laboratory, School of Chemistry and Food, Federal University of Rio Grande (FURG), Av. Italia, Km 8, 96203-900, Rio Grande, RS, Brazil.
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Janaina Fernandes De Medeiros Burkert

Janaina Fernandes De Medeiros Burkert
Bioprocess Engineering Laboratory, School of Chemistry and Food, Federal University of Rio Grande (FURG), Av. Italia, Km 8, 96203-900, Rio Grande, RS, Brazil.
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Article Number - 117CF1A53547
Vol.14(23), pp. 1982-1988 , June 2015
https://doi.org/10.5897/AJB2015.14682

Received: 29 April 2015
Accepted: 08 June 2015
Published: 10 June 2015

Abstract

The main goal of this work was to establish the stability and antioxidant activity of the extracts obtained through different techniques for recovering carotenoids from Phaffia rhodozyma NRRL-Y 17268. The best conditions for extracting carotenoids through cell rupture with dimethylsulfoxide (DMSO) were found to be a particle size of 0.125 mm submitted to freezing temperature (-18°C) for 48 h (272 µg/g). For DMSO extracts, freezing negatively affected the antioxidant activity by 2,2 '-azinobis (3-ethyl benzothiazoline-6-sulfonic acid)) and DPPH (2,2-diphenyl-1-picrylhydrazyl (DPPH) methods. The carotenogenic extracts obtained by enzymatic disruption proved to be more promising in relation to its antioxidant activity.

Key words: Microbial carotenoids, antioxidant properties, cell wall disruption.

This article is published under the terms of the Creative Commons Attribution License 4.0

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