Full text
| |
| Author(s): |
Ana Paula do Rego Freitas Canela
Total Authors: 1
|
| Document type: | Master's Dissertation |
| Press: | Campinas, SP. |
| Institution: | Universidade Estadual de Campinas (UNICAMP). Faculdade de Engenharia de Alimentos |
| Defense date: | 2003-04-26 |
| Examining board members: |
Maria Angela de Almeida Meireles Petenate;
Martín Aznar;
Rosiane Lopes da Cunha;
Telma Teixeira Franco
|
| Advisor: | Marcia Ortiz Mayo Marques; Maria Angela de Almeida Meireles Petenate |
| Abstract | |
The chemical composition of microalgae Spirulina maxima presents very important compounds to some industries as pharmaceutical, cosmetic and food industry. One of these compounds is the carotene which has important applications on food industry. The carotenes are used as colorant, responsible for differents color ranges from yellow to dark red. They are used too on the ftee radicaIs defusing, preventing the development of cancer, due its antioxidant and provitamin A properties. The essencial fatty acids, mainly ylinolenic acid, are very important compounds too. They have a important role as prostaglandins precursor (pG 1), important substance as hormones that controls several functions in the human organismoThese two compounds (carotenes and fatty acids) have a big value added, what explains the importance of their purities. Due this conc.em it was used supercritical fluid extraction tecnology. One of the significant advantage of critical fluid process is that the fluid can be quick1yand completely separated from accompanying solute. This work intends to study the kinetic of extraction, which was achieved with the pressures of 150 and 180 bar and temperatures of 20 to 70°C. The extracts were analysed by the profile of their composition in: fatty acids by gas cromatography - mass spectrometry (GC-MS) and total carotenes by spectrophotometry. According to the obtained results it was not possible to observe significant difference in the yield and in the composition of the extract. With the temperature of 60 and 70°C the amount of carotenes was lower than in other conditions. (AU) | |