caa a22 4500 463157508 CHVBK 20180406164738.0 cr unu---uuuuu 170326e20070201xx s 000 0 eng 10.1007/s00217-006-0353-6 doi (NATIONALLICENCE)springer-10.1007/s00217-006-0353-6 Use of supercritical CO2 to obtain extracts with antimicrobial activity from Chaetoceros muelleri microalga. A correlation with their lipidic content [Elektronische Daten] [Jose Mendiola, Carlos Torres, Ana Toré, Pedro Martín-Álvarez, Susana Santoyo, Bertha Arredondo, F. Señoráns, Alejandro Cifuentes, Elena Ibáñez] Supercritical CO2 extracts of the marine diatom Chaetoceros muelleri (gracilis) have been investigated for their potential use as food preservatives, namely, as antimicrobials. A screening of different pressures and temperatures for supercritical CO2 extraction was assayed in order to determine the main factors controlling the yield and antimicrobial activity of the extracts. Since the potential antimicrobial activity of these CO2 extracts is mainly induced by the lipidic fraction, HPLC with evaporative light scattering detection (HPLC-ELSD) and GC with flame ionization detection (GC-FID) were used to identify lipid families and fatty acids, respectively. Antimicrobial activity of the extracts was measured against Staphyloccocus aureus, Escherichia coli and Candida albicans. Possible correlations between antimicrobial activity of extracts and their chemical composition were investigated, concluding that the total triglycerides and the DPA content seem to be the main parameters controlling the antimicrobial activity of the studied extracts. Springer-Verlag, 2006 Chaetoceros muelleri nationallicence Diatom microalgae nationallicence Supercritical CO2 nationallicence SFE nationallicence Antimicrobial activity nationallicence HPLC-ELSD nationallicence Fatty acids nationallicence Correlation nationallicence Mendiola Jose Sección Departamental de Ciencias de la Alimentación, Universidad Autónoma de Madrid, Campus de Cantoblanco, 28049, Madrid, Spain aut Torres Carlos Sección Departamental de Ciencias de la Alimentación, Universidad Autónoma de Madrid, Campus de Cantoblanco, 28049, Madrid, Spain aut Toré Ana Sección Departamental de Ciencias de la Alimentación, Universidad Autónoma de Madrid, Campus de Cantoblanco, 28049, Madrid, Spain aut Martín-Álvarez Pedro Instituto de Fermentaciones Industriales, CSIC, Juan de la Cierva 3, 28006, Madrid, Spain aut Santoyo Susana Sección Departamental de Ciencias de la Alimentación, Universidad Autónoma de Madrid, Campus de Cantoblanco, 28049, Madrid, Spain aut Arredondo Bertha Centro de Investigaciones Biológicas del Noroeste, S.C., CIBNOR, Mar Bermejo 195, Col. Playa Palo de Santa Rita, BCS,23090, La Paz, Mexico aut Señoráns F. Sección Departamental de Ciencias de la Alimentación, Universidad Autónoma de Madrid, Campus de Cantoblanco, 28049, Madrid, Spain aut Cifuentes Alejandro Instituto de Fermentaciones Industriales, CSIC, Juan de la Cierva 3, 28006, Madrid, Spain aut Ibáñez Elena Instituto de Fermentaciones Industriales, CSIC, Juan de la Cierva 3, 28006, Madrid, Spain aut European Food Research and Technology Springer-Verlag 224/4(2007-02-01), 505-510 1438-2377 224:4<505 2007 224 217 https://doi.org/10.1007/s00217-006-0353-6 text/html Onlinezugriff via DOI 1 research-article jats NATIONALLICENCE 856 40 https://doi.org/10.1007/s00217-006-0353-6 text/html Onlinezugriff via DOI NATIONALLICENCE 700 1- Mendiola Jose Sección Departamental de Ciencias de la Alimentación, Universidad Autónoma de Madrid, Campus de Cantoblanco, 28049, Madrid, Spain aut NATIONALLICENCE 700 1- Torres Carlos Sección Departamental de Ciencias de la Alimentación, Universidad Autónoma de Madrid, Campus de Cantoblanco, 28049, Madrid, Spain aut NATIONALLICENCE 700 1- Toré Ana Sección Departamental de Ciencias de la Alimentación, Universidad Autónoma de Madrid, Campus de Cantoblanco, 28049, Madrid, Spain aut NATIONALLICENCE 700 1- Martín-Álvarez Pedro Instituto de Fermentaciones Industriales, CSIC, Juan de la Cierva 3, 28006, Madrid, Spain aut NATIONALLICENCE 700 1- Santoyo Susana Sección Departamental de Ciencias de la Alimentación, Universidad Autónoma de Madrid, Campus de Cantoblanco, 28049, Madrid, Spain aut NATIONALLICENCE 700 1- Arredondo Bertha Centro de Investigaciones Biológicas del Noroeste, S.C., CIBNOR, Mar Bermejo 195, Col. Playa Palo de Santa Rita, BCS,23090, La Paz, Mexico aut NATIONALLICENCE 700 1- Señoráns F. Sección Departamental de Ciencias de la Alimentación, Universidad Autónoma de Madrid, Campus de Cantoblanco, 28049, Madrid, Spain aut NATIONALLICENCE 700 1- Cifuentes Alejandro Instituto de Fermentaciones Industriales, CSIC, Juan de la Cierva 3, 28006, Madrid, Spain aut NATIONALLICENCE 700 1- Ibáñez Elena Instituto de Fermentaciones Industriales, CSIC, Juan de la Cierva 3, 28006, Madrid, Spain aut NATIONALLICENCE 773 0- European Food Research and Technology Springer-Verlag 224/4(2007-02-01), 505-510 1438-2377 224:4<505 2007 224 217 Metadata rights reserved Springer special CC-BY-NC licence nationallicence BK010053 XK010053 XK010000 NATIONALLICENCE NATIONALLICENCE NL-springer