Efficiency Evaluation of the Carotenoids Extraction from Brown Algae S. Miyabei and Their Stability during Storage

Abstract

The article concerns the results of evaluating the carotenoid extraction efficiency from brown algae S. miyabei and their stability during storage. The anatomical parts of the brown algae S. miyabei – thallom and phylloids – have a high content of carotenoids; hence there is a conclusion about the prospects of their use as a carotenoid source. Among the carotenoids of the brown algae S. miyabei, xanthophylls prevail over carotenes (exceeding – 7.4-10.6 times). The researchers have experimentally proved that the extraction efficiency depends on the type of vegetable oil or oil mixture used individually. So, soybean oil and mixtures based on it are the best carotenoid extractants from brown algae S. miyabei compared to sunflower, olive, corn oils and mixtures based on them. Carotenoids in extracts from algae S. miyabei are mainly xanthophylls, which content exceeds the carotenes one by 4.4-5.7 times in extracts based on individually used vegetable oils and by 3.2–6.1 times in extracts based on their mixtures. A man proved sufficiently high stability of xanthophylls during storage. The storage for 6 months leads to a decrease in their content by 7–14 % when using individual oils as extractants and by 6–20 % when using oil mixtures. During storage, there was a significant decrease in the carotenes content – up to 50–75 % of the original content in the extract. The maximum decrease in carotene content was in extracts based on sunflower, corn oils and a mixture of olive and sunflower oils in a ratio of 1:1.