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Daniel M. Mbogo1*, George O. Osanjo2-4, Michael W. Okoth1 and Francis J. Mulaa5 Recovery of carotenoids from microorganisms using edible vegetable oils


Background Carotenoids are key components of human nutrition and serve principally as as sources for vitamin A. Carotenoids are now thought to play specific roles in humans as free radical traps or antioxidants and may therefore be vital in the prevention of cancers, enhancing the immune response and prevent or delay the onset of degenerative diseases and aging. In view of the wide health importance of carotenoids, much attention has been given to production and extraction from natural sources. Objectives Paracoccus bogoriensis, a microorganism isolated from Lake Bogoria, has been shown to be a potential source of natural carotenoids. The aim of this study was therefore to recover carotenoids, mainly astaxanthin, from Paracoccus bogoriensis using edible vegetable oils. Methodology The following vegetable oils were assessed for their recovery rate of carotenoids: sunflower oil, soy oil, corn oil, peanut oil, olive oil and seseame oil. The carotenoid recovery rate was evaluated spectrophotometrically and by thin layer chromatography. Results, Conclusion and Recommendations Highest recovery yield was obtained with refined soy oil. The recovery yield was significantly influenced by cell lysis method (P


1st International Scientific Conference, 15-17 June, CHS, Nairobi, Kenya

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