Nutritional and organoleptic evaluations of the by-products from chlorella vulgaris after lipid extraction SCOPUS KCI

DC Field Value Language
dc.contributor.author Oh, S.H. -
dc.contributor.author Choi, W.Y. -
dc.contributor.author Seo, Y.C. -
dc.contributor.author Kim, G.B. -
dc.contributor.author Lee, S.Y. -
dc.contributor.author Jeong, K.H. -
dc.contributor.author Kang, D.H. -
dc.contributor.author Lee, H.Y. -
dc.date.accessioned 2020-04-20T09:25:05Z -
dc.date.available 2020-04-20T09:25:05Z -
dc.date.created 2020-01-28 -
dc.date.issued 2010 -
dc.identifier.issn 1226-3311 -
dc.identifier.uri https://sciwatch.kiost.ac.kr/handle/2020.kiost/4176 -
dc.description.abstract Marine alga, Chlorella vulgaris, was extracted by chloroform-methanol (2:1, v/v) solvents for lipid extraction at 35°C for five hours (HCM-35) and its process was compared with conventional lipid extraction condition such as chloroform-methanol (2:1, v/v) at 65°C for one hour (CM-65). This low temperature extraction process showed that 80% of total lipid was extracted and its residues contained relatively unchanged amounts of intact proteins and other minerals as well as amino acid profiles. Interestingly enough, the weight fraction of carbohydrate in the residues slightly increased due to less denaturation at low process temperature. The biological activities of the residues such as cytotoxicity and immune cell growth activation were not much changed after being extracted. The sensory evaluation were found to be very favorable for being used as a food additive and/or food supplement. This result could also help to maintain the economic feasibility of utilizing marine resources in food and other relevant industries. -
dc.description.uri 1 -
dc.language Korean -
dc.subject algae -
dc.subject Chlorella vulgaris -
dc.title Nutritional and organoleptic evaluations of the by-products from chlorella vulgaris after lipid extraction -
dc.type Article -
dc.citation.endPage 926 -
dc.citation.startPage 920 -
dc.citation.title Journal of the Korean Society of Food Science and Nutrition -
dc.citation.volume 39 -
dc.citation.number 6 -
dc.identifier.bibliographicCitation Journal of the Korean Society of Food Science and Nutrition, v.39, no.6, pp.920 - 926 -
dc.identifier.doi 10.3746/jkfn.2010.39.6.920 -
dc.identifier.scopusid 2-s2.0-77957691033 -
dc.type.docType Article -
dc.identifier.kciid ART001453441 -
dc.description.journalClass 1 -
dc.subject.keywordPlus algae -
dc.subject.keywordPlus Chlorella vulgaris -
dc.subject.keywordAuthor Chlorella vulgaris -
dc.subject.keywordAuthor Food chemical analysis -
dc.subject.keywordAuthor Lipid residual parts -
dc.subject.keywordAuthor Low temperature extraction -
dc.description.journalRegisteredClass scopus -
dc.description.journalRegisteredClass kci -
Appears in Collections:
Jeju Research Institute > Jeju Marine Research Center > 1. Journal Articles
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