SavedAdd your journal

Journals / Su Ürünleri Dergisi / 2017 / Cilt: 34 - Sayı: 2

Effects of different drying methods on C-phycocyanin content of Spirulina platensis powder

Farklı kurutma yöntemlerinin Spirulina platensis unundaki fikosiyanin içeriğine etkileri

BETÜL GÜROY
ONUR KARADAL
SERHAN MANTOĞLU
OYA IRMAK CEBECİ
Pages
129–132
DOI
—
🏛️Bibliographic metadata and full text access for this article are provided via DergiPark.
DergiPark Record ↗
✨

AI Summary & Key Takeaways

AI Insight
⚡ TL;DR(Too Long; Didn't Read)

The phycocyanin purity ratio (A620 / A280) was found 1.26 and 1.16 by using freeze drying method and oven drying method, respectively.

📌 3 Key Takeaways

🎯
Objective & Hypothesis:The aim of this research was to determine the effects of different drying methods on C-phycocyanin extracted from Spirulina platensis.
📊
Key Findings & Data:Two different drying techniques, including freeze-drying and oven-drying, were used in this research. 27.3% phycocyanin content was determined by freeze drying.
💡
Conclusion & Impact:The phycocyanin purity ratio (A620 / A280) was found 1.26 and 1.16 by using freeze drying method and oven drying method, respectively.
🔬Design:Research Article
📍Scope:Comprehensive Sample
⚙️Variables:Domain Parameters

Abstract

The aim of this research was to determine the effects of different drying methods on C-phycocyanin extracted from Spirulina platensis. Two different drying techniques, including freeze-drying and oven-drying, were used in this research. 27.3% phycocyanin content was determined by freeze drying. Compared with that group, by oven drying method has been observed loss of 35.4% phycocyanin. The phycocyanin purity ratio (A620 / A280) was found 1.26 and 1.16 by using freeze drying method and oven drying method, respectively.

Özet

Çalışmanın amacı, farklı kurutma yöntemlerinin Spirulina platensis mikroalginden elde edilen fikosiyanin üzerine etkilerinin belirlenmesidir. Çalışmada, freezedry tekniği ve fırın kurutma olmak üzere iki farklı yöntem denenmiştir. Freeze-dry tekniğinde fikosiyanin miktarı %27,3 olarak belirlenmiştir. Fırın kurutma yönteminde ise diğer gruba kıyasla %35,4 oranında fikosiyanin kaybı gözlenmiştir. Fikosiyanin saflık oranı (A620 / A280), freeze-dry tekniğinde 1,26 ve fırın kurutma tekniğinde 1,16 olarak bulunmuştur.

🔖

Cite This Article

GÜROY, B., KARADAL, O., MANTOĞLU, S., CEBECİ, O. I. (2017). Effects of different drying methods on C-phycocyanin content of Spirulina platensis powder. Su Ürünleri Dergisi, Cilt: 34 - Sayı: 2, 129–132. https://ajindex.com/articles/311333

📄 Full Text PDF Viewer

📄

PDF görüntüleyici hazırlanıyor...

References (3)

  1. Antelo, F.S., Anschau, A., Costa, J.A.V. & Kalil, S.J. (2010). Extraction and purification of C-phycocyanin from Spirulina platensis in conventional and integrated aqueous two-phase systems. Journal of the Brazilian Chemical Society, 21(5):921-926. doi:10.1590/S0103-50532010000500022 Boussiba, S. & Richmond, A.E. (1979). Isolation and characterization of phycocyanins from the blue-green alga Spirulina platensis. Archives of Microbiology, 120(2):155-159. doi:10.1007/BF00409102 Cohen, Z. (1997).
  2. The Chemicals of Spirulina, In: Spirulina platensis (Arthrospira): Physiology, Cell-biology and Biotechnology. Vonshak, A. (Ed.), Taylor & Francis Ltd., United Kingdom, pp. 175-204. Fernández-Rojas, B., Hernández-Juárez, J. & Pedraza-Chaverri, J. (2014). Nutraceutical properties of phycocyanin. Journal of Functional Foods, 11:375-392. doi:10.1016/j.jff.2014.10.011 Kargın Yılmaz, H. & Duru, M.D. (2011). Food chemistry and microbiology of cyanobacter Spirulina platensis (in Turkish with English abstract). Turkish Journal of Scientific Reviews, 4(1):31-43.
  3. Kim, S.K., Ravichandran, Y.D., Khan, S.B. & Kim, Y.T. (2008). Prospective of the cosmeceuticals derived from marine organisms. Biotechnology and Bioprocess Engineering, 13:511-523. doi:10.1007/s12257-008-0113- 5Kuddus, M., Singh, P., Thomas, G. & Al-Hazimi, A. (2013). Recent developments in production and biotechnological applications of Cphycocyanin. BioMed Research International, 742-859. doi:10.1155/2013/742859 Martelli, G., Folli, C., Visai, L., Daglia, M. & Ferrari, D. (2014). Thermal stability improvement of blue colorant C-Phycocyanin from Spirulina platensis for food industry applications. Process Biochemistry, 49(1):154-159. doi:10.1016/j.procbio.2013.10.008 Nireesha, G.R., Divya, L., Sowmya, C., Venkateshan, N., Babu, M.N. & Lavakumar, V. (2013). Lyophilization / Freeze Drying-An Review. International Journal of Novel Trends in Pharmaceutical Sciences, 3:87- 98. Oliveira, E.G., Rosa, G.S. Moraes, M.A. & Pinto, L.A.A. (2008). Phycocyanin content of Spirulina platensis dried in spouted bed and thin layer. Journal of Food Process Engineering, 31(1):34-50. doi:10.1111/j.1745-4530.2007.00143.x Patel, A., Mishra, S., Pawar, R. & Ghosh, P.K. (2005). Purification and characterization of C-Phycocyanin from cyanobacterial species of marine and freshwater habitat. Protein Expression and Purification, 40(2):248- 255. doi:10.1016/j.pep.2004.10.028 Patil, G., Chethana, S., Sridevi, A.S. & Raghavarao, K.S.M.S. (2006). Meth