Extraction of C-phycocyanin from Arthrospira (Spirulina) and its thermal stability with citric acid
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C-phycocyanin (C-PC) is a blue pigment often found in cyanobacteria. It has commercial and biotechnological value as a nutraceutical for pharmaceutical and biomedical research, as well as a natural colorant for the cosmetic industry. Cyanobacteria from the Arthrospira (Spirulina) genus are one of the major sources of C-phycocyanin with up to 20% protein fraction. The biomass-solvent ratio, buffer concentration, temperature, and time regarding C-phycocyanin concentration, extract purity, and yield of C-phycocyanin were evaluated. The optimum extraction conditions for Arthrospira platensis were determined as a biomass-solvent ratio of 0.06 g mL−1 at 25 °C for 24 to 48 h. Temperature is an important factor in C-phycocyanin degradation. Citric acid was added as an edible preservative to increase the thermal stability of C-phycocyanin extracted from A. platensis, followed by incubation at 80 °C for 1 h. The initial concentration of C-phycocyanin with citric acid was reduced from 65 to 19% within 1 h; in contrast, the remaining C-phycocyanin concentration without citric acid reduced from 51 to 11%. The use of citric acid as an edible preservative increased the stability of C-phycocyanin in high thermal processing applications and extraction.
KeywordsC-phycocyanin Extraction Stability Arthrospira platensis
This study was supported by the Kasetsart University Research and Development Institute (KURDI), Kasetsart University and the Center of Excellence on Agricultural Biotechnology, Science and Technology Postgraduate Education and Research Development Office, Office of Higher Education Commission, Ministry of Education (AG-BIO/PERDO-CHE), Thailand.
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