Antioxidant properties and lipid composition of selected microalgae

Banskota, Arjun H.; Sperker, Sandra; Stefanova, Roumiana; McGinn, Patrick J.; O’Leary, Stephen

doi:10.1007/s10811-018-1523-1

Cited by 100 publications

(59 citation statements)

References 26 publications

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“…However, when increasing microalgae biomass content to 6%, phenolic content significantly (p < 0.05) increased to 1.6-1.7 mg GAE g −1 for A. platensis and C. vulgaris and to 2.3-2.5 mg GAE g −1 for T. suecica and P. tricornutum, which corresponds to a net total phenolics increase of about 0.3 and 1 mg GAE g −1 compared to the control, respectively. Other authors have highlighted the high phenolic compound content of Phaeodactylum and Tetraselmis [70,71].…”

Section: Cracker Proximate Biochemical Compositionmentioning

confidence: 99%

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Microalgae as Functional Ingredients in Savory Food Products: Application to Wheat Crackers

Batista

Niccolai

Bursic

et al. 2019

Foods

106

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Crackers are widely consumed snack foods and there is an increasing trend in adding functional ingredients to their composition. In the present work, the dried biomasses of four microalgae strains—Arthrospira platensis F&M-C256, Chlorella vulgaris Allma, Tetraselmis suecica F&M-M33, and Phaeodactylum tricornutum F&M-M40—were used as a source of proteins, antioxidants, and other bioactive molecules in artisanal wheat crackers. Two incorporation levels were tested: 2% (w/w) and 6% (w/w). The impact of microalgae addition was evaluated in terms of physical properties, biochemical composition, antioxidant activity, in vitro digestibility, and sensory characteristics. Microalgae crackers presented stable color and texture throughout eight weeks of storage. Microalgae crackers were slightly thinner and lighter than the control but presented a similar density in agreement with scanning electron microscope images, indicating that gas retention was not greatly affected by microalgae addition. Regarding biochemical composition, 6% A. platensis and C. vulgaris crackers presented a significantly higher protein content (13.2–13.5%), for which they could be claimed to be a “source of protein” according to the Regulation (EC) No. 1924/2006. A. platensis crackers showed the highest antioxidant activity and attained better sensory analysis scores. T. suecica and P. tricornutum crackers showed high phenolic content and antioxidant activity but attained low sensory scores mainly because of their unattractive fishy off-flavor.

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Section: Cracker Proximate Biochemical Compositionmentioning

confidence: 99%

“…The antioxidant capacity of microalgae-enriched crackers was tested by the DPPH method ( Figure 6). Other authors have highlighted the high phenolic compound content of Phaeodactylum and Tetraselmis [70,71].…”

Section: Cracker Phenolic Content and Antioxidant Capacitymentioning

confidence: 99%

Microalgae as Functional Ingredients in Savory Food Products: Application to Wheat Crackers

Batista

Niccolai

Bursic

et al. 2019

Foods

106

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“…Antioxidants are compounds that inhibit oxidation process. By their radical scavenging activity, they assure the protection of the materials such as biomolecules [43,44].…”

Section: Biochemical Resultsmentioning

confidence: 99%

Influence of the Chitosan and Rosemary Extract on Fungal Biodegradation of Some Plasticized PLA-Based Materials

Stoleru

Vasile²,

Oprică

et al. 2020

Polymers

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The fungal degradation of the complex polymeric systems based on poly(lactic acid) (PLA) and natural bioactive compounds (chitosan and powdered rosemary alcoholic extract) was studied. Two fungal strains, Chaetomium globosum and Phanerochaete chrysosporium were tested. Both fungi characteristics and changes in morphology, structure and thermal properties were monitored. Biochemical parameters as superoxide dismutase, catalase, soluble protein and malondialdehyde have been determined at different time periods of fungal degradation. The fungi extracellular enzyme activities are slightly decreased in the case of composites containing bioactive compounds. The presence of natural compounds in the PLA-based polymeric system determines an acceleration of fungal degradation and probably the chemical hydrolysis, which further helps the attachment of fungi on the surface of polymeric samples. Significant decreases in average molecular mass of the polymeric samples were observed by fungi action; accompanied by structural changes, increase in crystallinity and decrease of thermal properties and the loss of the physical integrity and finally to degradation and integration of fungal degradation products into environmental medium. It was found that both fungi tested are efficient for PLA-based materials degradation, the most active from them being Chaetomium globosum fungus.

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“…Spirulina sp. has been reported to provide some antioxidant protection both in vitro and in vivo because of the presence of α-tocopherol, β-carotene, and phenolic acids (Banskota, 2019).…”

Section: Total Antioxidant Activitymentioning

confidence: 99%

Assessment of phytochemical components, proximate composition and antioxidant properties of Scenedesmus obliquus, Chlorella vulgaris and Spirulina platensis algae extracts

El-Chaghaby¹,

Rashad²,

Abdel-Kader³

et al. 2019

Egypt. J. of Aquatic Biolo. and Fish.

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In recent decades, natural antioxidant alternatives have become a trending topic for replacing artificial antioxidants. Microalgae have been reported to display interesting bioactive properties and their antioxidant activity is one of them. This study aims to evaluate the antioxidant capacity, phytochemical constituents and proximate composition of three microalgae Scenedesmus obliquus, Chlorella vulgaris and Spirulina platensis. The performed preliminary phytochemical analysis of the algae extracts revealed that they contain good amounts of bioactive compounds. The results showed that the highest total antioxidant activity found was (3720.67 mgAAE/100g) in Spirulina platensis, followed by Chlorella vulgaris (2794.80 mgAAE/100g). The lowest activity was noticed for Scenedesmus obliquus (1718.53 mgAAE/100g). As for total phenolic content, Spirulina recorded the highest phenolic content (2238.46 mgGAE/Kg.), followed by Chlorella (710.33mg GAE/Kg.), and then Scenedesmus (511.20 mgGAE/Kg). The total flavonoids content of algal extracts expressed as mgQE/Kg varied from (548.66) for Chlorella vulgaris, (142.23) for Spirulina platensis to (66.56) for Scenedesmus obliquus. The proximate analysis results indicated high values of protein for Spirulina platensis (53.30 % dry wt.) whereas the highest fat, ash and moisture percentages were recorded by Scenedesmus obliquus (15.13, 15.07 and 2.57, respectively).

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Antioxidant properties and lipid composition of selected microalgae

Cited by 100 publications

References 26 publications

Microalgae as Functional Ingredients in Savory Food Products: Application to Wheat Crackers

Microalgae as Functional Ingredients in Savory Food Products: Application to Wheat Crackers

Influence of the Chitosan and Rosemary Extract on Fungal Biodegradation of Some Plasticized PLA-Based Materials

Assessment of phytochemical components, proximate composition and antioxidant properties of Scenedesmus obliquus, Chlorella vulgaris and Spirulina platensis algae extracts

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