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Extraction and quantitation of astaxanthin from Phaffia rhodozyma

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Biotechnology Techniques

Summary

The rapid, quantitative release of astaxanthin and other carotenoids from the yeast Phaffia rhodozyma is described. Hashed cells are ruptured with dimethylsulfoxide (DMSO) and carotenoids extracted into an organic solvent. Extraction and spectrophotometric quantitation of total carotenoids is rapid, reproducible and only small volumes (0.1–2 ml) of culture are required. HPLC analysis in normal phase silica gel column indicates that astaxanthin comprises 65–95% of the total pigmented carotenoids of P. rhodozyma.

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Authors and Affiliations

  1. Molecular Biology Department, Universal Foods Corporation, 6143 N. 60th Street, 53218, Milwaukee, Wisconsin, USA

    J. James Sedmak, Deepthi K. Weerasinghe & Setsuko O. Jolly

Authors
  1. J. James Sedmak
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  2. Deepthi K. Weerasinghe
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  3. Setsuko O. Jolly
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Sedmak, J.J., Weerasinghe, D.K. & Jolly, S.O. Extraction and quantitation of astaxanthin from Phaffia rhodozyma. Biotechnol Tech 4, 107–112 (1990). https://doi.org/10.1007/BF00163282

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  • DOI: https://doi.org/10.1007/BF00163282

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