Mixotrophic cultivation boost nutraceutical content of Arthrospira ( Spirulina ) platensis .

Abstract

Abstract Spirulina (Arthrospira) platensis is a cyanobacteria capable of producing high-value compounds used in food formulations, cosmetics and biofuels industries. This blue-green alga has shown potential applications in bioremediation of organic loads of agroindustry wastewaters. Herein, Spirulina was grown in Schlösser medium and mixotrophic conditions using different concentrations (2.5, 3, and 5% v/v) of whey - a byproduct from the dairy industry - as a viable strategy for enhancing the production of phytochemicals. Spirulina used whey as a carbon source (~40% efficiency), boosting the production of secondary metabolites, including phenolics, flavonols, and chlorophylls. The ferric reducing capacity (FRAP) of Spirulina was significantly augmented, whereas the scavenging activity (DPPH) was not, indicating a specific improvement of the antioxidant potential related to the observed increment in phenolics, but not in carotenoids. At whey percentages higher than 2.5%, a detrimental effect was observed in the accumulation of carotenoids and FRAP antioxidant capacity.