Abstract
Some green extraction methods were selected and tested for the extraction of volatile compounds from different samples of the microalga Chlorella vulgaris: ultrasound‐assisted liquid–liquid extraction using environment‐friendly solvents (LLE) and solid‐phase microextraction (SPME). The obtained profiles of volatile chemical compounds were different. Only one molecule was found in common to both extractions. Using the SPME method, the main chemical classes of identified volatile compounds were sulfuric compounds, aldehydes, and alcohols. Using the LLE method, the volatile profile was more balanced with alkanes, fatty acids, terpenes, alcohols, and aldehydes. Multivariate data analyses permitted discrimination among samples. Additionally, the relationship between the physicochemical properties of identified volatile compounds and the methods of extraction was studied. The results showed that the LLE extraction allowed the extraction of volatile compounds having a high boiling point (>160°C) and a high log P (>3). The SPME method was more effective to extract volatile compounds with a low boiling point (<160°C) and a low log P (<3). It is thus necessary to combine several extraction methods to obtain a complete view of the volatile profile for microalgae samples.
Highlights
Nowadays, in Europe, food, pharmaceutical, and cosmetic industries pay a special attention to microalgae (Spolaore, Joannis-Cassan, Duran, & Isambert, 2006; Vigani et al, 2015) that are promising source of nutrients
The aim of this work was to obtain a complete profile of volatile compounds from different samples of Chlorella vulgaris using two complementary extraction techniques: the solid-phase microextraction (SPME) method and an ultrasound-assisted liquid–liquid extraction
The most abundant chemical class of volatile compounds detected in the microalgae samples was aldehyde
Summary
In Europe, food, pharmaceutical, and cosmetic industries pay a special attention to microalgae (Spolaore, Joannis-Cassan, Duran, & Isambert, 2006; Vigani et al, 2015) that are promising source of nutrients. The use of microalgae as food ingredient is still poorly developed in Europe due to a low demand and a strict European regulation (Batista et al, 2017). To show the potential of microalgae as food ingredient, some studies have been published on healthy food products containing microalgae such as vegetarian food gels (Batista et al, 2012), pasta (De Marco Rodríguez, Steffolani, Martínez, & León, 2014; Fradique et al, 2010), cookies (Batista et al, 2017), and bread (Kadam & Prabhasankar, 2010). To improve the knowledge on microalgae, studies have been performed to determine the impact of their incorporation in food products and their digestibility (Batista et al, 2012; Martínez-Sanz, Gómez-Mascaraque, & López-Rubio, 2017), (De Marco Rodríguez et al, 2014)
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