Grasas y Aceites, Vol 58, No 4 (2007)

Influence of desalinator wastewater for the cultivation of Arthrospira platensis. Fatty acids profile


https://doi.org/10.3989/gya.2007.v58.i4.452

Harriet Volkmann
Laboratório de Biotecnologia Alimentar, Departamento de Ciência e Tecnologia de Alimentos, Universidade Federal de Santa Catarina, Brazil

Ulisses Imianovsky
Post-graduating students of Food Science Program – Federal University of Santa Catarina, Brazil

Eliana Badiale Furlong
Chemistry Department – Federal University of Rio Grande Foundation, Brazil

Jorge Luiz Barcelos Oliveira
Department of Rural Engineering, Brazil

Ernani Sebastião Sant’Anna
Food Science Department of Federal University of Santa Catarina, Brazil

Abstract


The need for a desalination processes in northeastern Brazil is due to the salinity of its water sources. However, these processes produce residues with high saline concentrations and a significant environmental impact. These wastewaters can be used for Arthrospira platensis cultivation. This work aimed to cultivate Arthrospira platensis in three different media: Paoletti Synthetic Medium (PSM), Salinated Water Medium (SWM) and Desalinator Wastewater Médium (DWWM). Microalgae were cultivated under controlled conditions, in 4 L photobioreactors, 30±1°C, 12 hours of light/dark photoperiod provided by fluorescent lamps at a light intensity of 140 μmol• m–2•s–1 and constant bubbling of air (0.5 L•L–1 •min–1). The effect of different media on cell concentration, productivity, total content of lipids and fatty acids profile was verified. Higher cell concentration, as well as higher productivity was observed in DWWM: 4.954 (±0.554) g•L–1 and 0.225 (±0.042) g•L–1 •day–1, respectively. Concerning total lipids, the contents of 4.54% and 4.69% were observed in DWWM and SWM, respectively. High levels of saturated fatty acids were observed in both treatments. Concerning γ-linolenic acid, the contents of 13.09% (DWWM) and 11.95% (SWM) were found.

Keywords


Arthrospira platensis; Desalinator wastewater; Fatty acids

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