| Literature DB >> 29803443 |
Raquel Guidetti Vendruscolo1, Michelle Maria Xavier Facchi1, Mariana Manzoni Maroneze1, Mariane Bittencourt Fagundes1, Alexandre José Cichoski1, Leila Queiroz Zepka1, Juliano Smanioto Barin1, Eduardo Jacob-Lopes1, Roger Wagner2.
Abstract
A method to simultaneously extract polar (PC) and non-polar compounds (NPC) from microalgae was developed for further determination of intracellular metabolites by gas chromatography. The proposed method was validated and used to characterize two Chlorophyceae, Chlorella vulgaris and Scenedesmus obliquus, and two Cyanobacteria, Aphanothece microscopica Nagëli and Phormidium autumnale. The compounds were extracted with a reduced amount of organic solvent mixture (methanol-chloroform), compared to the reference method, under different conditions of homogenization and/or cell disruption. The NPC were derivatized by acid catalysis, whereas the PC fraction was derivatized using N-methyl,N-tert-Butyldimethylsilyltrifluoroacetamide (MTBSTFA) in alkaline medium. The following parameters for method validation were considered: selectivity, linearity, limit of detection (LOD), limit of quantitation (LOQ), precision, and accuracy. All methods of homogenization and cell disruption extracted both PC and NPC from Chlorophyceae and Cyanobacteria. Derivatization of PC presented satisfactory validation parameters. Eleven fatty acids, six free amino acids, and three organic acids were found within the evaluated microalgae species, succinic, malic, and citric acids, important intermediates of the tricarboxylic acid cycle. Glutamic acid was the amino acid found in greatest quantities in all species. Chlorophyceae presented a higher concentration of unsaturated fatty acids, while Cyanobacteria had more saturated fatty acids. Thus, the proposed method was suitable to metabolically characterize both PC and NPC from microalgae.Entities:
Keywords: Chlorophyceae; Cyanobacteria; Derivatization; Fatty acids; Free amino acids; GC/FID; Microalgae; Organic acids
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Year: 2018 PMID: 29803443 DOI: 10.1016/j.foodres.2018.04.017
Source DB: PubMed Journal: Food Res Int ISSN: 0963-9969 Impact factor: 6.475