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ORIGINAL ARTICLE

Extraction of phenolic compounds from Chlorella sp. microalgae using pressurized hot water: kinetics study Siti Maisurah Zakaria 1 & Siti Mazlina Mustapa Kamal 1

&

Mohd Razif Harun 2 & Rozita Omar 2 & Shamsul Izhar Siajam 2

Received: 4 February 2020 / Revised: 3 September 2020 / Accepted: 24 September 2020 # Springer-Verlag GmbH Germany, part of Springer Nature 2020

Abstract Chlorella sp. are among the highest cultivated species of microalgae. They are considered as an important functional food due to their abundance and valuable health benefits. It would be useful to develop an effective method for phenolic compound extraction from Chlorella sp. using safe technology and green solvents for the applications in food and pharmaceutical fields. Pressurized hot water extraction (PHWE) is an alternative for this purpose. PHWE was employed to extract phenolic compounds from Chlorella sp. microalgae at temperatures between 100 and 250 °C. The data collected is used to create the kinetics of the extraction process. The kinetics studies revealed that the extraction from Chlorella sp. microalgae using pressurized hot water treatment follows first-order kinetics and is strongly dependent on temperature. An increasing trend in the calculated values of mass transfer coefficient, k, was noticed, with increasing temperature. The activation energy, Ea, was calculated as 11.146 kJ/mol for the extraction treatment. Keywords Microalgae . Kinetics . Thermodynamics . Phenolic . Extraction

1 Introduction Recently, the development of new functional ingredients from natural resources became one of the main focuses in the field of food science and pharmaceuticals [1]. This is driven by the increase of the human population and the excessive demand for healthy and nutritive products particularly for use as food or in pharmaceuticals [2]. Bioactive compounds can be used as natural preservatives against food degradation and also as functional ingredients for health enhancement [1]. These compounds have been naturally incorporated in limited quantities and are present as mixtures in extracts which have involved long and labour-intensive purification procedures [3]. Therefore, to overcome these limitations, there has been a move towards * Siti Mazlina Mustapa Kamal [email protected] 1

Department of Process and Food Engineering, Faculty of Engineering, Universiti Putra Malaysia, 43400 Serdang, Selangor, Malaysia

2

Department of Chemical and Environmental Engineering, Faculty of Engineering, Universiti Putra Malaysia, 43400 Serdang, Selangor, Malaysia

the advancement of better technologies that will improve the process of screening and the production of bioactive compounds from natural sources. Chlorella sp. are unicellular green microalgae found in many aquatic systems and have been extensively used as a food supplement and health food. These particular microalgae are considered as a valuable and important functional food and source of nutrients in many fields because of its abundance and positive health effects. Extr