Determining the Potential of Haematococcus pluvialis Oleoresin as a Rich Source of Antioxidants

Abstract

Haematococcus pluvialis is known to be a natural source of antioxidants for numerous applications. In this study, an oleoresin rich in carotenoids extracted by supercritical CO2 treatment of H. pluvialis was extensively characterized for its antioxidant capacity. Carotenoid content, fatty acid profile, total phenol content, antioxidant capacity, and viscosity of the oleoresin were determined with the aim of ascertaining the potential of the oleoresin in terms of its antioxidant content for food applications. The oleoresin contained 96.22 mg/g of total astaxanthin (which includes free astaxanthin and astaxanthin esters) and mostly included unsaturated fatty acids (~78% of total fatty acids). High total phenol content and ferric reducing antioxidant potential indicated high antioxidant capacity, but oxygen radical absorbance capacity was lower compared to the oleoresin samples obtained from other species. The oleoresin was a non-Newtonian fluid since it had shear-thinning (pseudoplastic) and shear-thickening (dilatant) flow. Therefore, the H. pluvialis oleoresin is a potential alternative in developing functional ingredients for designing healthy food products. To the best of our knowledge, this is the first study that has reported an extensive characterization of the antioxidant properties of a microalgal oleoresin obtained by means of supercritical CO2 fluid extraction.

Effect of CO2 Flow Rate on the Extraction of Astaxanthin and Fatty Acids from Haematococcus pluvialis Using Supercritical Fluid Technology

“…On the other hand, ARA plays a crucial role in the regulation of blood pressure and in the pathobiology of hypertension and diabetes mellitus along with the presence of potent anti-inflammatory metabolites [ 47 ]. Ruiz-Domínguez et al [ 48 ] also found EPA and ARA in similar proportions to our results (1.28% and 0.43% of total fatty acids, respectively) for extracts from H. pluvialis obtained by SFE. The results presented by Ruiz-Domínguez et al [ 48 ] demonstrated a high concentration of unsaturated fatty acids (UFA) which represents the sum of monosaturated and polyunsaturated fatty acids (MUFA+PUFA) that was approximately 78% of total fatty acid.…”

“…Ruiz-Domínguez et al [ 48 ] also found EPA and ARA in similar proportions to our results (1.28% and 0.43% of total fatty acids, respectively) for extracts from H. pluvialis obtained by SFE. The results presented by Ruiz-Domínguez et al [ 48 ] demonstrated a high concentration of unsaturated fatty acids (UFA) which represents the sum of monosaturated and polyunsaturated fatty acids (MUFA+PUFA) that was approximately 78% of total fatty acid. The present study also showed relevant content of UFA in the range from 78 to 79% of total fatty acids without significant differences (equivalent to 381–448 mg/g extract).…”

Matrix solid-phase dispersion as a greener alternative to obtain bioactive extracts from Haematococcus pluvialis. Characterization by UHPLC-QToF

“…5 In this context, the search for other compounds of interest that enable a greater use of biomass has been increased, in turn enriching the bioactive power of astaxanthin-rich biomass in a synergic way. 6 In contrast to the 5% astaxanthin content that H. pluvialis can store, the lipid content can reach approximately 35% of dry weight, with a high amount of fatty acids of the omega-3 and omega-6 series. 7,8 In contrast, the potential content of H. pluvialis as a source of fatty acids has generated great interest in recent years, having a signicant impact on the nutraceutical sector.…”

Haematococcus pluvialis as a Potential Source of Astaxanthin with Diverse Applications in Industrial Sectors: Current Research and Future Directions

“…Under certain stress conditions, the H. pluvialis has been shown to accumulate up to 3-5% DW of astaxanthin [4]. Furthermore, in carotenoids oleoresin extracted from H. pluvialis by supercritical CO 2 treatment is high [16]. The antioxidant content of the oleoresin is important for food applications.…”