Iranian Food Science and Technology Research Journal
with the collaboration of Iranian Food Science and Technology Association (IFSTA)

Comparison of pigment (carotenoid) extraction methods from Sporobolomyces ruberrimus H110

Document Type : Research Article

Authors

Seyed Hadi Razavi 1
Keramatoallah Rezaee tireh shabankareh 1
Ivan Mark 2

1 University of Tehran

2 Department of Chemical Engineering, INPL University, Nancy, France

https://doi.org/10.22067/ifstrj.v1i2.216
Abstract
Abstract


In this study, the extraction of carotenoids from a new strain of yeast (Sporobolomyces ruberrimus H110) by different chemical and physical methods was investigated. For chemical pretreatment methods, HCl at two different concentrations (0.2 and 0.5 N) and two different temperatures (55 and 75C), and DMSO solvent (also at two different temperatures, 55 and 75C) were used. Sonication and bead beater were applied as physical methods. Results showed that the highest pigment extraction level (~100%) obtained by using bead beater. The second best method was the pretreatment by DMSO. Compared to chemical solvents used in this study, the use of a bead beater for the extraction of pigments is the best approach to avoid the toxicity risk(s) involved in the extraction process by DMSO.

Key Words: Extraction, Pigment, Carotenoids, Sporobolomyces ruberrimus, DMSO, Bead
Beater
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