Functional properties of carotenoids originating from algae

Abstract

Carotenoids are isoprenoid molecules which are synthesised de novo by photosynthetic plants, fungi and algae and are responsible for the orange, yellow and some red colours of various fruits and vegetables. Carotenoids are lipophilic compounds, some of which act as provitamins A. These compounds can be divided into xanthophylls and carotenes. Many macroalgae and microalgae are rich in carotenoids, where these compounds aid in the absorption of sunlight. Industrially, these carotenoids are used as food pigments (in dairy products, beverages, etc.), as feed additives, in cosmetics and in pharmaceuticals, especially nowadays when there is an increasing demand by consumers for natural products. Production of carotenoids from algae has many advantages compared to other sources; for example, their production is cheap, easy and environmentally friendly; their extraction is easier, with higher yields, and there is no lack of raw materials or limited seasonal variation. Recently, there has been considerable interest in dietary carotenoids with respect to their antioxidant properties and their ability to reduce the incidence of some chronic diseases where free radicals are involved. Possibly, carotenoids protect cells from oxidative stress by quenching singlet oxygen damage with various mechanisms. Therefore, carotenoids derived from algae could be a leading natural resource in the research for potential functional ingredients.

Cytotoxic activity of physodic acid and acetone extract fromHypogymnia physodesagainst breast cancer cell lines

“…A high concentration of reactive oxygen species can give rise to numerous diseases. Consequently, antioxidants have an important role in the treatment of medical and cosmetology problems (Christaki et al 2012;Herman & Herman 2013). The present study is used DPPH and FRAP assays to establish the antioxidant properties of acetone extract from H. physodes.…”

Spirulina as a functional ingredient in broiler chicken diets

“…It has also been reported that the amino acid pattern of these microalgae could be comparable with or superior to that of other vegetable foods and feeds, and that they have a high nutrient digestibility (Spolaore et al, 2006;Plaza et al, 2009;Alvarenga et al, 2011). In addition, spirulina contains substances such as pigments (for example carotenoids such as β-carotene and zeaxanthin) (Maoka, 2011), phycobiliproteins (for example phycocyanin, which is unique in the cyanobacteria (Eriksen, 2008), vitamins (Becker, 1994), macro and micro mineral elements (Becker, 1994;Spolaore et al, 2006) and antioxidants (Christaki et al, 2013). These compounds reveal potential biological properties such as antimicrobial, antioxidant, anti-cancer and anti-inflammatory or act as immune enhancers and colorants (Freitas et al, 2012;Batista et al, 2013;Christaki et al, 2013).…”

“…In addition, spirulina contains substances such as pigments (for example carotenoids such as β-carotene and zeaxanthin) (Maoka, 2011), phycobiliproteins (for example phycocyanin, which is unique in the cyanobacteria (Eriksen, 2008), vitamins (Becker, 1994), macro and micro mineral elements (Becker, 1994;Spolaore et al, 2006) and antioxidants (Christaki et al, 2013). These compounds reveal potential biological properties such as antimicrobial, antioxidant, anti-cancer and anti-inflammatory or act as immune enhancers and colorants (Freitas et al, 2012;Batista et al, 2013;Christaki et al, 2013). However, the total amount of nutrients in spirulina could be greatly affected by available nutrients and environmental conditions during growth (Ciferri, 1983;Tonon et al, 2002;Tzovenis et al, 2003;Spolaore et al, 2006;Habib et al, 2008), by harvesting and drying techniques (Borowitzka, 1988;Spolaore et al, 2006;Alvarenga et al, 2011) and by methods of nutrient determination (Ciferri, 1983).…”

Compare the Chlorophyll Amount in Three Brown Algae Species of the Persian Gulf by Using Three Solvents and Applying Two Formulas

“…In this project, the acetone and diethyl ether in both formulas were respectively the best solvent for S. trinodis, P. myrica and C. sinuosa species in the field of chlorophyll extraction. With all the above, these tests still need to be explored further in the future, because there is high demand for use of natural pigments of algae in food products, particularly dairy and beverages [1] as food additives and also in cosmetics.…”