Detecting chemicals with high yield in pyrolytic liquid of spirulina sp. microalgae via GC-MS

Abstract

Pyrolysis of Spirulina sp. Microalgae was carried out in a semi-batch glass reactor system. Effect of temperature on the yields of pyrolytic products (gaseous, liquid and solid residue) and chemical composition of the liquid products were investigated. All experiments were performed in 25 mL/min nitrogen atmosphere with 15 g feedstock which was dry and powder form of Spirulina. Temperature was varied from 470 to 620 °C with 50 °C break by utilizing PID controller which was setted 10 °C/min heating rate. The aqueous phase and bio-oil (organic phase) of the liquid products were characterized by GC-MS. Maximum yields of bio-oil and aqueous phase were obtained approximately as 30 wt. % at 520 °C and as 20 wt. % at 470 °C. It was detected that bio-oil composed of aliphatic and cyclic hydrocarbons (such as toluene and heptadecane), oxygenated components (such as phenol, o-cresol and nonadecanol), nitrogenous components (such as hexadecaneamide and 3-Methyl-1H-indole). Unlike bio-oil, hydrocarbons like toluene, ethyl benzene, styrene and alkanes were not detected in aqueous phase.

Enhancement of Spirulina platensis bioactivity by probiotic fermentation and encapsulation by spray‐drying

“…1,1‐Diethoxyethane (acetaldehyde, diethyl acetal or acetal) is a major flavouring component of distilled beverages, especially malt whisky and sherry (Haaz et al ., 2021). Main components of S. platensis extract were reported as hydrocarbons (toluene, heptadecane and tetradecane, dodecane and pentadecane), dioctylamine, nitrogenous components (hexadecaneamide and 3‐methyl‐1H‐indole), oxygenated components (phenol, o‐cresol and nonadecanol), n‐hexadecanoic acid, 2‐ ethylhexyl ester octanoic acid, 8‐hexadecyn‐1‐o, bis (2‐ethylhexyl) phthalate, 1,2‐benzendicarboxilic acid, bis (2‐ethylhexyl) ester, jasmolone, isopulegone and cymarin (Özçakır & Karaduman, 2020; Özogul et al ., 2021; Hidhayati et al ., 2022). The chemical components of Spirulina may be influenced by cultivation, environmental conditions and the growth season of algae, as well as algae extraction methods (AlFadhly et al ., 2022).…”

“…The existence of fatty acid compounds, flavonoids and polyphenolic compounds could be linked to the antimicrobial activity of Spirulina (Martelli et al, 2020;Sowmya et al, 2021). Antimicrobial compounds like caffeic and coumaric acids, bis (2-ethylhexyl) phthalate, 1,2-benzendicarboxilic acid, bis (2-ethylhexyl) ester, benzophenone, dinitrobenzoate, propanediamine, isoquinoline, piperidin, oxazolidin, pyrrolidine and dioctylamine were also reported for Spirulina (Ama Moor et al, 2016;Alshuniaber et al, 2021;€ Ozogul et al, 2021;Hidhayati et al, 2022). Similar to these studies, unfermented and fermented Spirulina contained significant levels of heptadecane, propenamide, 1,1-diethoxyethane, tertbutyldimethylsilyl 2,2,3,3,3-pentafluoropropanoate and other compounds that may be responsible for the antimicrobial properties of Spirulina.…”