Antioxidant activity of alcohol aqueous extracts of Crypthecodinium cohnii and Schizochytrium sp.

Yu, Jianhua; Wang, Yu; Sun, Jie; Bian, Fei; Chen, Gao; Zhang, Yan; Bi, Yuping; Wu, Yingjie

doi:10.1631/jzus.b1600367

Cited by 14 publications

(16 citation statements)

References 42 publications

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“…Previous studies have shown that the antioxidant ability of oleoresin is due of its electron transfer capability, which is determined by FRAP. However, the values determined by ORAC, DPPH, and ABTS assays, designed to measure the ability to transfer hydrogen atoms to neutralize a free radical, were low compared to those reported in other studies that used natural extracts [53,54,55,56]. This mechanism of action can be explained by the presence of astaxanthin in oleoresin, which is responsible for electron transfer.…”

Section: Resultsmentioning

confidence: 70%

“…The phenolic compounds identified while determining the total phenolic content are common, and all of them exhibited antioxidant activities [48,59]. Several studies have evaluated different solvents to increase the extraction of these molecules from microalgal biomass [48,56]. Microalgal strains such as Crypthecodinium cohnii (dinoflagellate) and Schizochytrium sp.…”

Section: Resultsmentioning

confidence: 99%

“…Microalgal strains such as Crypthecodinium cohnii (dinoflagellate) and Schizochytrium sp. (thraustochytrid) have been considered important microalgal sources of docosahexaenoic acid (DHA), and their antioxidant capacity has been reported to be approximately 140 mg GAE/g of biomass with n -butanol treatment [56].…”

Section: Resultsmentioning

confidence: 99%

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Determining the Potential of Haematococcus pluvialis Oleoresin as a Rich Source of Antioxidants

et al. 2019

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Haematococcus pluvialis is known to be a natural source of antioxidants for numerous applications. In this study, an oleoresin rich in carotenoids extracted by supercritical CO2 treatment of H. pluvialis was extensively characterized for its antioxidant capacity. Carotenoid content, fatty acid profile, total phenol content, antioxidant capacity, and viscosity of the oleoresin were determined with the aim of ascertaining the potential of the oleoresin in terms of its antioxidant content for food applications. The oleoresin contained 96.22 mg/g of total astaxanthin (which includes free astaxanthin and astaxanthin esters) and mostly included unsaturated fatty acids (~78% of total fatty acids). High total phenol content and ferric reducing antioxidant potential indicated high antioxidant capacity, but oxygen radical absorbance capacity was lower compared to the oleoresin samples obtained from other species. The oleoresin was a non-Newtonian fluid since it had shear-thinning (pseudoplastic) and shear-thickening (dilatant) flow. Therefore, the H. pluvialis oleoresin is a potential alternative in developing functional ingredients for designing healthy food products. To the best of our knowledge, this is the first study that has reported an extensive characterization of the antioxidant properties of a microalgal oleoresin obtained by means of supercritical CO2 fluid extraction.

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Section: Resultsmentioning

confidence: 70%

Section: Resultsmentioning

confidence: 99%

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Determining the Potential of Haematococcus pluvialis Oleoresin as a Rich Source of Antioxidants

et al. 2019

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“…The content of total polyphenols (TPs) and total flavonoids (TFs) was determined as described previously [15]. As for TPs, the sample volume in this test was 0.2 ml.…”

Section: Methodsmentioning

confidence: 99%

Effects of different probiotic combinations on the components and bioactivity of Spirulina

et al. 2020

J Basic Microbiol

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Spirulina acts as a good dietary nutritional supplement. However, few research studies have been conducted on its fermentation. Three groups of probiotic combinations, lactic acid bacteria, Bacillus strains, and their mixture, were used to investigate Spirulina fermentation. The results showed that lactic acid bacteria significantly increased the content of amino acids and the ratio of essential amino acids to total amino acids in the fermented Spirulina, compared with the unfermented Spirulina, and this trend was enhanced by the strains' mixture. However, compared to unfermented Spirulina, the amino acid levels were significantly decreased after fermentation with Bacillus strains and so was the total free amino acid and essential amino acid content. Fermentation significantly reduced the contents of the offensive components of Spirulina, with significant differences among the three mixed bacterial treatments. Moreover, Bacillus strain fermentation increased the contents of flavonoids and polyphenols compared to the unfermented Spirulina, and significantly enhanced 1,1‐diphenyl‐2‐trinitrophenylhydrazine free‐radical scavenging ability and total antioxidant ability. On the contrary, treatments with lactic acid bacteria and the mixture of lactic acid bacteria and Bacillus strains endowed the fermented supernatants with good antibacterial ability. The results showed that probiotic fermentation has a good effect on Spirulina and can serve as a new procedure for developing new Spirulina‐containing food items.

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“…The main molecules identified to date in microalgae are phloroglucinol (5) and phenolic acids derived from hydroxybenzoic acid (6) and hydroxycinnamic acid (7). Several studies have also shown the presence of weak concentrations of flavonoids e.g., [8,[47][48][49][50][51][52][53][54]. All of these molecules are found in higher plants where their concentration is generally higher than in microalgae [55].…”

Section: Phenolic Compoundsmentioning

confidence: 99%

Antioxidant Compounds from Microalgae: A Review

Coulombier¹,

2021

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The demand for natural products isolated from microalgae has increased over the last decade and has drawn the attention from the food, cosmetic and nutraceutical industries. Among these natural products, the demand for natural antioxidants as an alternative to synthetic antioxidants has increased. In addition, microalgae combine several advantages for the development of biotechnological applications: high biodiversity, photosynthetic yield, growth, productivity and a metabolic plasticity that can be orientated using culture conditions. Regarding the wide diversity of antioxidant compounds and mode of action combined with the diversity of reactive oxygen species (ROS), this review covers a brief presentation of antioxidant molecules with their role and mode of action, to summarize and evaluate common and recent assays used to assess antioxidant activity of microalgae. The aim is to improve our ability to choose the right assay to assess microalgae antioxidant activity regarding the antioxidant molecules studied.

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Antioxidant activity of alcohol aqueous extracts of Crypthecodinium cohnii and Schizochytrium sp.

Cited by 14 publications

References 42 publications

Determining the Potential of Haematococcus pluvialis Oleoresin as a Rich Source of Antioxidants

Determining the Potential of Haematococcus pluvialis Oleoresin as a Rich Source of Antioxidants

Effects of different probiotic combinations on the components and bioactivity of Spirulina

Antioxidant Compounds from Microalgae: A Review

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