By Ben
Coxworth
March 28, 2022
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Powdered micro-algae that has been washed, dried, and
treated with methanol (left), alongside a vial of oil produced by the algae Photo credit: Nanyang Technological
University
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Along with its use as a cooking oil in many regions, palm
oil is also utilized as a stabilizing additive that keeps other food
ingredients from separating, plus it gives processed foods a smooth, creamy
consistency.
Unfortunately, in order to grow the palm trees from which
the oil is harvested, large areas of tropical rainforest are cut down and
cleared on an ongoing basis. Additionally, while the oil is cholesterol-free
and has some claimed health benefits, it does contain 52 percent
saturated fats – these can cause cardiovascular and possibly
other health problems.
In an effort to address these drawbacks, scientists from
Singapore's Nanyang Technological University and Malaysia's University of Malay
looked to a micro-algae known as Chromochloris zofingiensis.
For the study, the researchers added pyruvic acid – which
is an organic acid present in all living cells – to a solution consisting of
the micro-algae and a liquid growth medium. The mixture was then exposed to
ultraviolet light, to stimulate photosynthesis. After 14 days, the algae was
removed, washed, dried and then treated with methanol. The latter treatment was
required in order to break the bonds between the algae proteins and the oils
produced by those proteins during the photosynthesis process.
The harvested oil is said to possess qualities similar to
those of palm oil, although it contains significantly fewer saturated fatty
acids, offset by a larger percentage of heart-healthy polyunsaturated fatty
acids. In the present version of the technology, 160 grams of algae would be
required to produce enough oil to manufacture a 100-gram chocolate bar.
As an added bonus, the scientists have announced that
they've developed a method of producing the pyruvic acid by fermenting existing
organic waste products such as soybean residue and fruit peels. Additionally,
they state that the artificially generated ultraviolet light could be replaced
by sunlight, in large-scale production facilities. The algae would then convert
atmospheric carbon dioxide to biomass, as it grew.
"We are capitalizing on the concept of establishing a
circular economy, finding uses for would-be waste products and re-injecting
them into the food chain," says the lead scientist, Nanyang's Prof.
William Chen. "In this case, we rely on one of nature’s key processes,
fermentation, to convert that organic matter into nutrient-rich solutions,
which could be used to cultivate algae, which not only reduces our reliance on
palm oil, but keeps carbon out of the atmosphere."
The research is described in a
paper that was recently published in the Journal of Applied Phycology.
Source: Nanyang Technological University