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Cell pretreatment with ethylenediaminetetraacetic acid for selective extraction of C‐phycocyanin with food grade purity
Author(s) -
Sala Luisa,
Moraes Caroline Costa,
Kalil Susana Juliano
Publication year - 2018
Publication title -
biotechnology progress
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.572
H-Index - 129
eISSN - 1520-6033
pISSN - 8756-7938
DOI - 10.1002/btpr.2713
Subject(s) - extraction (chemistry) , ethylenediaminetetraacetic acid , chromatography , absorbance , chemistry , yield (engineering) , tris , ultrafiltration (renal) , biochemistry , materials science , chelation , organic chemistry , metallurgy
C‐phycocyanin (C‐PC) is a natural blue dye, and depending on its purity, which is measured by the ratio between the absorbance of the chromophore (A 620 ) and the absorbance of the proteins (A 280 ), it can be used in food (purity > 0.7), cosmetics (purity > 1.5), and therapeutic treatments (purity > 4.0). Several physical, chemical, and enzymatic methods of extraction are reported, however, few are able to extract C‐PC with purity above 0.7. An innovative method of C‐PC extraction with food grade purity from wet Spirulina platensis biomass is proposed. The cells were pretreated with ethylenediaminetetraacetic acid and subsequent C‐PC extraction was performed with tris‐(hydroxymethyl) aminomethane‐SO 4 buffer. C‐PC was released after 12 h of cell pretreatment. Six variables of the extraction process were evaluated. The extraction temperature significantly influenced C‐PC extraction yield and purity. In the best condition of cell pretreatment and extraction, C‐PC with purity of 1.0 and extraction yield of 129.0 mg/g could be obtained to be used as a food dye without any purification process. Lastly, an ultrafiltration process was integrated and C‐PC was concentrated 8.8‐fold, resulting in purity of 1.6 and recovery of 93.4%.