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Investigation of nutraceutical potential of the microalgae Chlorella vulgaris and Arthrospira platensis
Author(s) -
Matos Joana,
Cardoso Carlos L.,
Falé Pedro,
Afonso Cláudia M.,
Bandarra Narcisa M.
Publication year - 2020
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/ijfs.14278
Subject(s) - chlorella vulgaris , nutraceutical , arthrospira , chlorella , food science , biology , polyunsaturated fatty acid , botany , abts , antioxidant , chemistry , dpph , biochemistry , algae , fatty acid , cyanobacteria , genetics , bacteria
Summary The microalgae Chlorella vulgaris and Arthrospira platensis were evaluated as nutraceuticals. It was observed that Arthrospira platensis is richer in saturated fatty acids ( FA ) and Chlorella vulgaris richer in monounsaturated FA . Within polyunsaturated FA ( PUFA ), n3 PUFA content was below 1% in Arthrospira sp and over 10% in Chlorella vulgaris . This microalga had the lowest polyphenolic content. The highest value was found in the aqueous extract of Arthrospira platensis , 334 ± 32 mg GAE per 100 g dw. Regarding DPPH , only aqueous extracts of Chlorella vulgaris yielded antioxidant activity with an inhibitory activity of 80 ± 1%. ABTS results showed stronger inhibition through the aqueous extracts than through the ethanolic extracts, 89%–93% vs. 24%–32%. Concerning cytotoxicity, ethanolic extracts of Chlorella vulgaris induced a cell viability decrease of approximately 80%. The biochemical characterisation and bioactivity assessment of Chlorella vulgaris and Arthrospira platensis showed that these microalgae have potential for nutraceutical applications.