Abstract
The antioxidant activity of whole-cell Spirulina (Arthrospira platensis) powder was assessed in olive oil at different concentrations of 0.5, 1.0, and 1.5% during accelerated storage. Also, antioxidant activity of Spirulina was compared with that of α-tocopherol and butylated hydroxytoluene (BHT). Spirulina samples exhibited lower primary, secondary, and total oxidation products than the control. In comparison with control (16.94 days), induction periods of various concentrations of Spirulina samples ranged from 19.09 to 20.71 days, indicating that different concentrations of Spirulina can improve the oxidative stability of olive oil. Furthermore, different concentrations of Spirulina improved olive oil stability up to between 12.69 and 22.24%. Spirulina samples can be efficient in their antioxidant activities as a result of the protective effects of bioactive components which are gradually released from Spirulina alga into the olive oil during storage. Among the antioxidants evaluated in this study, BHT showed the highest antioxidant activity, while α-tocopherol exhibited a poorer performance than Spirulina. In conclusion, Spirulina has noticeable antioxidant potential and therefore can be used in olive oil.
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