Eficiencia de extracción y caracterización de ácidos grasos poliinsaturados en Chlorella vulgaris, cultivada a escala de laboratorio

Abstract

Given population growth and climate change, a possible decrease in the quantity and nutritional value of animal and plant-based foods is probable. Microalgae represent a supplementary alternative capable of meeting the nutritional needs of the population. The advantage of their utilization lies in the production of high-value compounds that the body is incapable of synthesizing, such as polyunsaturated fatty acids (PUFAs) that contribute to bodily well-being. The objective of this project assesses the fatty acid profile, especially polyunsaturated fatty acids, produced by laboratory-cultivated Chlorella vulgaris cultures compared to a commercial strain of Chlorella sp. It also compares the efficiency of pre-extraction methodologies. Following the cultivation of these microorganisms, techniques such as freeze-drying, micronization, and supercritical fluids (SCF) using CO2 as a solvent and ethanol as a cosolvent were employed to obtain extracts. Gas chromatography with flame ionization detection was used for the detection of PUFAs. It was demonstrated that micronization is an efficient technique that allows for the optimization of extraction processes, resulting in a comparable fatty acid profile in all samples. In terms of the quantity of PUFAs, specifically linoleic acid (omega-6) and linolenic acid (omega-3), the commercial sample exhibited a higher concentration than the laboratory-cultivated one. However, due to the unknown cultivation method and the variety of species present, it cannot be guaranteed that its nutritional characteristics are superior to the laboratory-cultivated sample on a larger scale.