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Article dans une revue

Insight on a comprehensive profile of volatile compounds of Chlorella vulgaris extracted by two “green” methods

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.
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Soumis le : jeudi 4 juillet 2019 - 10:33:56
Dernière modification le : vendredi 20 mai 2022 - 09:06:42

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Céline Lafarge, Nathalie Cayot. Insight on a comprehensive profile of volatile compounds of Chlorella vulgaris extracted by two “green” methods. Food Science & Nutrition, Wiley, 2019, 7 (3), pp.918-929. ⟨10.1002/fsn3.831⟩. ⟨hal-02172974⟩



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