The Effect of Continuous and Separate Extraction Methods on the Yield and Quality of Extracted Protein and Chlorophyll from Spirulina platensis

Document Type : Original Paper


1 Department of Seafood Science and Technology, Faculty of Fisheries and Environment, Gorgan University of Agricultural Sciences & Natural Resources, Gorgan, Iran

2 Professor Gorgan University of Agricultural Sciences & Natural Resources

3 Department of Seafood Processing Group, University of Tehran, Tehran, Iran


Spirulina is blue-green microalgae as an excellent source of protein and natural food colors such as phycobiliproteins, chlorophylls. So, extraction of these bioactive compounds is important. In this study, the mechanical treatments (freeze-defreeze, homogenization, ultrasonic), and chemical treatment (soaking in ethanol and water) were performed and extraction and separation of protein and chlorophyll from Spirulina microalgae were done in the separate and continuous way of Spirulina mass. The yield of extracted chlorophyll and protein, the absorption spectrum of the samples (200-800 nm), and the amino acid profile of the extracted proteins by the selected treatments were tested. According to the results, the extraction yield of chlorophyll in a continuous way was higher than in a separate method, and extraction with ethanol in both separate and continuous ways was a suitable solvent and showed higher efficiency (P<0.05). The freeze-defreeze cycle was also effective in chlorophyll extraction. The protein extraction, homogenization, and ultrasound treatments were acted more appropriately to mechanically break down cell walls and increased extraction efficiency (P<0.05). In the same conditions, the continuous way of extracting chlorophyll and protein showed higher efficiency than the separate way, and homogenization and ultrasound are recommended and ethanol was suitable solvent in chlorophyll extraction and the freeze-defreeze treatment was appropriate at split the cell wall.


Main Subjects

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Volume 11, Issue 2
September 2022
Pages 209-222
  • Receive Date: 08 May 2022
  • Revise Date: 06 August 2022
  • Accept Date: 09 August 2022