Evaluation of the functional properties of ethanolic and polysaccharide extracts of Spirulinaplatensis

Abstract

This study aimed to investigate the prebiotic, antioxidant and antimicrobial activity of ethanolic and polysaccharide extracts from Spirulina platensis. The ethanol extract was obtained by the soxhlet method and the polysaccharide was extracted with hot water. Total phenol content was obtained by the folin-ciocalteu method. The ethanol extract and the polysaccharide extracted from the S. platensis had a high phenol. Also, the extract had comparable prebiotic properties with commercial prebiotic (Inulin). Both extracts in the period of 24–72 h affected the growth and viability of the Lactobacillus plantarum A7. Based on the results, the half-maximal inhibitory concentration (IC50) of DPPH free radical for ethanol extract and polysaccharide was estimated to be 0.279 and 0.319 mg/mL. Also, the IC50 of hydroxyl radical scavenging capacity for polysaccharide and ethanol extract was calculated to be 0.167, 0.14 mg/mL, respectively. Therefore, these compounds can be introduced as natural substances with antioxidant, prebiotic and antimicrobial capabilities in the food and pharmaceutical industries.