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Antioxidant activity of Chlorella () was evaluated in virgin olive oil (VOO) at different concentrations of 0.5, 1.0, and 1.5% (w/w) under accelerated storage conditions. Antioxidant activity of Chlorella was compared with those of BHT and β-carotene. Chlorella samples significantly retarded the formation of primary, secondary, and total oxidation products in comparison with those of the control. The stability increased as concentrations of Chlorella increased. Samples containing 0.5, 1.0, and 1.5% Chlorella significantly improved VOO stability by 19.99, 28.83, and 33.14%, respectively. Observed effects can be related to the release in the assortment of bioactive compounds from Chlorella algae to the VOO. Among the different antioxidants evaluatedy, BHT exhibited the highest antioxidant activity. On the contrary, β-carotene had no preventive effect against the oxidation of VOO. It also proved incapable of limiting the progress of VOO oxidation and played role as pro-oxidant. In conclusion, Chlorella enhanced VOO oxidative stability. Thus it can be considered as a promising source of natural antioxidants.

Background: Gelatin electrospun fibers incorporated with extracted cardamom Essential Oil (EO) were developed and characterized. Materials & Methods: The gelatin solutions were evaluated in terms of conductivity, morphology, fourier transform infrared spectroscopy, and the effect of cardamom EO on the gelatin fibers. Cardamom EO showed significant antioxidant activity with IC50 value of 5 μg/mL. The extract contained several active components including Cyclohexene, 1-methyl-4-(1-methylethylidene) and Eucalyptol (1.8-cineol) as the most abundant components. Results: The images of the scanning electron microscopy revealed formation of nanofibers from gelatin solution with significant entanglement. Furthermore, discrete beads were appeared by increasing the concentrations of cardamom EO in the gelatin fibers. Reduction in conductivity parameter of EO solutions could explain the observed defects. The fourier transform infrared spectra showed the formation of hydrogen bonds in gelatin fibers. The infrared as well as spectrophotometric spectra confirmed that EO was effectively involved in electrospun fibers. Conclusion: In conclusion, gelatin –a natural biopolymer, incorporated with cardamom EO forms smooth fabricated electrospun nanofibers.

SUMMARY:The effects of different Spirulina concentrations used alone and in combination with citric acid on the oxidative stability of olive oil were assessed. The amounts of primary and secondary oxidation products produced in Spirulina samples were lower than that of the control. The improved oxidative stability indices of Spirulina samples with and without citric acid were in the range of 85.20-94.47% and 258.10-260.21%, respectively. In comparison with the control, Spirulina samples manifested significantly higher carotenoid and chlorophyll contents at the beginning and end of the storage period. The presence of these bioactive compounds results from the presence of Spirulina in the medium and can thus retard the oxidation of olive oil. A higher oxidative stability was reached using BHT in comparison with Spirulina samples. Furthermore, no synergistic action was observed in possible connections between citric acid and Spirulina. In conclusion, Spirulina can enhance oxidative stability and improve the shelf life of olive oil.KEYWORDS: Arthrospira platensis; Citric acid; Natural antioxidant; Olive oil; Spirulina; Synergistic effect RESUMEN: Mejora de la estabilidad oxidativa del aceite de oliva: Incorporación de Espirulina y evaluación de su sinergismo con ácido cítrico. Se evaluaron los efectos de diferentes concentraciones de Espirulina usadas solas y en combinación con ácido cítrico sobre la estabilidad oxidativa del aceite de oliva. Las cantidades de productos de oxidación primarios y secundarios producidos en muestras de Espirulina fueron menores que las del control. Además, la estabilidad oxidativa de muestras de Espirulina con y sin ácido cítrico estaban en el intervalo de 85,20-94,47% y 258,10-260,21%, respectivamente. En comparación con el control, las muestras de Espirulina mostraron un contenido significativamente mayor de carotenoides y clorofila al inicio y al final del período de almacenamiento. La presencia de estos compuestos bioactivos y la presencia de Espirulina en el medio pueden retardar la oxidación del aceite de oliva. Se obtuvo una mayor estabilidad oxidativa usando BHT en comparación con muestras de Espirulina. Además, no se observó ninguna acción sinérgica en las posibles combinaciones entre el ácido cítrico y la Espirulina. En conclusión, la Espirulina puede mejorar la estabilidad oxidativa y la vida útil del aceite de oliva.