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.
Highlights
Carotenoids are widespread in nature and found in several plants, animals and microorganisms (Maldonade et al, 2008)
The yeast Phaffia rhodozyma, known as Xanthophyllomyces dendrorhous, stands out as a natural source of carotenoids. It has a pattern of relatively rapid growth and nutritional quality as well as being approved as a Generally Recognized as Safe (GRAS) microorganism by the Department of Health and Human Services of the Food and Drug Administration (FDA, 2000)
This study aimed to explore two different disruption methods in relation to the antioxidant activity
Summary
Carotenoids are widespread in nature and found in several plants, animals and microorganisms (Maldonade et al, 2008). According to BCC Research (2008), the global market for carotenoids was estimated at about $1.2 billion in 2010, with the potential to grow to $1.4 billion in 2018. They are mostly produced by chemical synthesis. The yeast Phaffia rhodozyma, known as Xanthophyllomyces dendrorhous, stands out as a natural source of carotenoids. It has a pattern of relatively rapid growth and nutritional quality as well as being approved as a Generally Recognized as Safe (GRAS) microorganism by the Department of Health and Human Services of the Food and Drug Administration (FDA, 2000). This yeast produces astaxanthin in its configuration (3R, 3'R), and so far it is the only known
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