Antioxidant properties of Spirulina (Arthospira) platensis cultivated under different temperatures and nitrogen regimes

Colla, Luciane Maria; Furlong, Eliana Badiale; Costa, Jorge Alberto Vieira

doi:10.1590/s1516-89132007000100020

Cited by 64 publications

(51 citation statements)

References 16 publications

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“…Certain compounds present in Spirulina, such as phenolic compounds, phycocyanin, and tocopherol may have antioxidant activity (COLLA;FURLONG;COSTA, 2007;MULITERNO et al, 2005;CAMERINI;.…”

Section: Methodsmentioning

confidence: 99%

Spirulina platensis: process optimization to obtain biomass

Moraes¹,

Arruda²,

Maresca³

et al. 2013

Ciênc. Tecnol. Aliment.

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“…Certain compounds present in Spirulina, such as phenolic compounds, phycocyanin, and tocopherol may have antioxidant activity (COLLA;FURLONG;COSTA, 2007;MULITERNO et al, 2005;CAMERINI;.…”

Section: Methodsmentioning

confidence: 99%

Spirulina platensis: process optimization to obtain biomass

Moraes¹,

Arruda²,

Maresca³

et al. 2013

Ciênc. Tecnol. Aliment.

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“…Among several microorganisms which have been studied, the blue-green alga spirulina is considered a promising microorganism due to its high protein content (65 to 70% DM) and great amount of vitamins and minerals (Contreras et al 1979;Kay, 1991). Moreover, with the high reproduction rate of spiruline, it is estimated that some area available for their growth can produce 125 times more protein than the same area of corn (Furst, 1978).…”

Section: Introductionmentioning

confidence: 99%

“…It is commonly used by humans and animals as protein source. Several studies such as palatability, lack of toxicity and easy digestion, antioxidant actions, hypocholesterolemic, anticancer, immunostimulant, anti-inflamatory, antiviral, among others have been conducted to verify the possible benefits of spirulina and some properties have been verified (Rodriguez-Hernández et al, 2001;Derne et al, 2006;Colla et al, 2007).…”

Section: Introductionmentioning

confidence: 99%

Energy values and chemical composition of spirulina (Spirulina platensis) evaluated with broilers

et al. 2011

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The objective of this study was to determine the chemical and energy composition of spirulina (Spirulina platensis), the nutrient metabolizability coefficients, and the values of apparent metabolizable energy (AME) and the apparent metabolizable energy corrected for nitrogen balance (AMEn) in broilers. A digestibility trial was carried out by using total excreta collection method, with 90 Cobb 500 lineage chicks, with initial weight of 256 ± 5 g at 11 days of age. Birds were allotted in metabolic cages for 10 days, distributed in a completely randomized design, with three treatments and six repetitions with five birds each. Diets consisted on a reference-ration based on corn and soybean meal and two test diets, one containing spirulina (30%) and the other one with soybean meal (30%). Spiruline was superior to soybean meal for contents of dry matter (DM), gross energy (9.60%), crude protein (26.56%), ether extract (54.45%), mineral matter (42.77%), calcium (100%) and total phosphorus (130.77%) and also for most amino acids, except lysine, glutamate, histidine and proline. Nevertheless, spiruline presented lower values of gross fiber (83.95%), acid detergent fiber (85.12%) and neutral detergent fiber (6.15). The AME and AMEn values (kcal/kg of DM) were, respectively, 2,906 and 2,502 for the spirulina and 2,646 and 2,340 for the soybean meal and AMEn of spirulina was 6.92% higher than soybean meal.

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“…Palavras-chave: atividade antifúngica; fenóis; extratos vegetais. a quercetina (2 a 16 µg.ml -1 ), a tirosina (2 a 16 µg.ml -1 ), e o ácido ferúlico (2 a 16 µg.ml -1 ), respectivamente para a cebola, Chlorella phyrenoidosa e farelo de arroz (BADIALE-FURLONG et al, 2003;COLLA;BADIALE-FURLONG;COSTA, 2007).…”

Section: Introductionunclassified

Avaliação da atividade antifúngica de extratos fenólicos de cebola, farelo de arroz e microalga Chlorella phyrenoidosa

Souza¹,

Oliveira²,

Rocha³

et al. 2010

Ciênc. Tecnol. Aliment.

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Os compostos fenólicos (ferúlico, cinâmico e vanílico) presentes em tecidos vegetais possuem efeitos inibitórios no crescimento de fungos e produção de micotoxinas. Os ácidos ρ-hidroxibenzoico, vanílico e protocatequínico são inibidores somente em concentrações relativamente altas. O metil éster ácido cisferúlico e o metil éster ácido cis-3,4-dimetoxicinâmico, derivados do ácido cinâmico, são inibidores em pequenas concentrações, na faixa de 1 a 10 nM, evidenciando que a atividade inibitória depende não só da concentração, mas também da estrutura do composto (BAKAN et al., 2003;GRIFFIN, 1994;RASOOLI;ABYANEH, 2004). Estas demonstrações sugerem uma perspectiva de substituir aditivos químicos por conservadores naturais obtidos destas estruturas vegetais (BRULL; KLIS, 1999), o que atenderia à atual demanda de produção de alimentos seguros e implementaria o uso de porções vegetais usualmente descartadas (MELO; GUERRA, 2002). Para a extração dos compostos fenólicos de raízes, tubérculos, frutas, espécies dos gêneros de Acácia, Terminália, Copernicia, maçãs, ameixas e outros, vêm sendo usados sistemas aquosos, alcoólicos e acetoetílicos sob diferentes condições de interação (LIMA et al., 2004;SOUSA et al., 2007). A quantificação dos compostos fenólicos totais nos diferentes extratos tem empregado o reagente de Folin-Ciocalteau.Para o contexto da agroindústria da região Sul do Brasil, seria interessante conhecer o potencial de resíduos de cebola e de coprodutos de arroz como fonte de conservadores naturais para extração e utilização na preservação natural de alimentos, pois permitiria a valorização de matérias-primas e coprodutos de baixo valor comercial. No entanto, a atividade antifúngica, que vem sendo atribuída a compostos fenólicos usualmente presentes em tecidos destes vegetais, não tem sido estudada nestes recursos agrícolas.Apesar do conhecimento milenar dos benefícios da cebola, demonstrados em diversos estudos sobre seus efeitos bioativos, algumas regiões produtoras têm dificuldades em comercializar suas safras em condições satisfatórias para consumo in natura ou em formulações industriais, resultando em descarte de material e desestímulo aos produtores (EMATER, 2007). AbstractThe objective of this work was to relate the levels of total phenolic in onion, rice bran, and Chlorella phyrenoidosa with the antifungal activity tested against the fungus Rhyzopus oryzae. The phenolic compounds of onion were extracted in three solvent systems: aqueous, methanolic, and with ethila acetate, whereas the phenolic compounds of rice bran and Chlorella phyrenoidosa were extracted with methanol. The extracts were quantified with the Folin-Ciocalteau reagent. The method to evaluate the antifungal activity employed was the diluted Ágar technique. The Rhyzopus oryzae had its development inhibited in the presence of onion methanolic and aceto-ethylic extracts and rice bran methanolic extracts at the following phenolic concentrations, 86; 2.6, and 46 µg phenolic .mL -1 agar , respectively. The aqueous extracts from onion and the me...

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Antioxidant properties of Spirulina (Arthospira) platensis cultivated under different temperatures and nitrogen regimes

Abstract: ABSTRACT

Cited by 64 publications

References 16 publications

Spirulina platensis: process optimization to obtain biomass

Spirulina platensis: process optimization to obtain biomass

Energy values and chemical composition of spirulina (Spirulina platensis) evaluated with broilers

Avaliação da atividade antifúngica de extratos fenólicos de cebola, farelo de arroz e microalga Chlorella phyrenoidosa

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