Abstract
SUMMARYThis study investigates the capacity of phenolic extracts from microalgae Nannochloropsis sp. and Spirulina sp. to inhibit enzymes and free radical activities, intending to find an innovative way to slow down food damage. HPLC-UV and LC-MS/MS served to determine and confirm, respectively, the phenolic acid profiles in the soluble methanolic (free phenolic) and ethanolic (conjugated phenolic) fractions, and after hydrolysis (bound phenolic fractions). Different procedures measured the antioxidant activity of the extracts to estimate the minimal concentration for the protective effect, stability and versatility of activity. The ability to inhibit the oxidative process (ABTS and DPPH), α-amylase and peroxidase activities were estimated as specific inhibition (%/(min·μg)) for better comparison between the phenolic sources. The phenolic acid mass fractions in the free phenolic extracts from Spirulina sp. and Nannochloropsis sp. were 628 and 641 μg/g, respectively. Phenolic extract from Nannochloropsis sp. showed the highest value of ABTS inhibition (1.3%/(min·μg)) and highest inhibition of peroxidase activity (0.4%/(min·μg)). The extract from Spirulina sp. was a better inhibitor of α-amylase activity (0.07%/(min·μg)). Therefore, the phenolic extracts from the edible microalgae may be applied in food industry as natural protector against endogenous and exogenous hydrolytic and oxidative processes.
Highlights
Microalgae are among the most efficient beings to convert solar energy to organic compounds through metabolism
Their ability to sustain growth and rapid reproduction in adverse media or in land unsuitable for agriculture, such as deserts, and water bodies inadequate for other cultures, like highly salted lakes, makes them more advantageous sources for nutrients and functional compounds than otherwise considered superior vegetables or animals [1]. To withstand these adverse environmental conditions, the microalgal cell metabolism generates compounds to counteract endogenous and exogenous damage. These compounds in the cell or as extracts may be of benefit for the human diet by providing it with polyunsaturated fatty acids, peptides, chlorophyll, carotenoids, vitamins and phenolic compounds [2,3]
This utilization finds its rationale in the fact that cells with phenolic compounds in their constitution are more resistant to oxidative damage and fungal contamination, since some phenolic compounds act as hydrolase and oxide reductase inhibitors [3,6]
Summary
Microalgae are among the most efficient beings to convert solar energy to organic compounds through metabolism Their ability to sustain growth and rapid reproduction in adverse media or in land unsuitable for agriculture, such as deserts, and water bodies inadequate for other cultures, like highly salted lakes, makes them more advantageous sources for nutrients and functional compounds than otherwise considered superior vegetables or animals [1]. To withstand these adverse environmental conditions, the microalgal cell metabolism generates compounds to counteract endogenous and exogenous damage. Using these compounds in human food preparations may increase food quality and safety, as well as, possibly, improve the consumer health
Sign-in/Register to view highlights & summary Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
