Abstract
Chlorophyll is unstable and prone to modifications during industrial processing, reducing its functionality and commercial value; therefore, its conversation at water-soluble and thermally stable derivatives, called metallochlorophylls, allows its commercial exploitation. A process for obtaining a sodium and zinc metallochlorophyll from the marine microalgae Dunaliella tertiolecta, a source with greater sustainability and profitability than traditionally used green vegetables, is described here. The process consisted of three stages: alkaline hydrolysis of chlorophyll; addition of metal ion (Zn²⁺); and conversion to chlorophyllin salts; determining the optimal concentrations of ethanol-NaOH (15 %), ZnSO₄ (30 %), and ethanol-NaOH (5 %), respectively. The yield of sodium and zinc metallo-chlorophyll was 565 ± 2.3 mg/g of chlorophyll (57 %), exhibiting a water solubility of 94.66 ± 1.33 %. Through UV-VIS and FTIR spectroscopy, the metallochlorophyll obtained here showed maximum absorption and typical bands of metallochlorophylls; in addition, it exhibited high thermal stability (40-60 °C) to moderate (70-90 °C) over a wide range of time (5-60 min). Finally, its antioxidant capacity was determined by DPPH, FRAP and ABTS, showing the highest values by the ABTS assay [44.402 ± 1.198 mmol TEAC/100 g (dw)], surpassing reports from various foods considered important sources of antioxidants. These results support the potential of sodium and zinc metallochlorophyll, generated from a sustainable source, such as marine microalgae, as a bioactive compound with potential application as a functional ingredient.
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