Comparison of antioxidant activity in various spirulina containing products and factors affecting it

Abstract

Spirulina is a popular food supplement known for its high antioxidant activity. Several studies have shown that antioxidant activity fluctuates depending on the combination of ingredients in the food. Fresh spirulina is a growing market trend; however, pure spirulina short shelf life is a strong limitation. This study aims to investigate antioxidant activity of various novel commercial fresh spirulina-containing products and the factors affecting it. Antioxidant activity and total phenolic content of each ingredient and binary combinations of spirulina and apple juices, Japanese quince syrup, or cranberry syrup were measured. Synergic, antagonistic, and additive interactions between samples were determined and expressed using the synergy coefficient. FRAP assay showed apparent synergism of spirulina and all the studied ingredients whereas ABTS and Folin–Ciocalteu methods revealed an antagonistic interaction between spirulina and apple juice. Despite the antagonistic interactions, all the products demonstrated at least the same antioxidant activity as pure fresh spirulina and had longer shelf life than, pointing to their commercial potential.

Detection of Secondary Metabolites, Proximate Composition and Bioactivity of Organic Dried Spirulina (Arthrospira platensis)

“…The data, reported in Table 6, showed that although comparable results between the two different extractions were found through FRAP analysis (although statistically higher for the extract in PBS in comparison to the MetOH 80% extract), ABTS •+ failed to find such values following lipophilic extraction in MetOH 80%. Therefore, as already reported in the literature [22], hydrophilic PBS extraction is confirmed as the most suitable for determining the TAC of spirulina samples. Spirulina as a dietary supplement is known for its high antioxidant power [2].…”

“…For TAC, considering the low ability of the polar solvent EtOH in isolating the antioxidant compounds of spirulina as previously shown in the paper by Stunda-Zujeva et al [22], MetOH 80% was chosen as polar solvent and for the first time compared to phosphatebuffered saline (PBS) to extract the lipophilic and hydrophilic component, respectively. In particular, samples were extracted according to Molinari et al [23], for the lipophilic component.…”

Microalgae (Chlorella vulgaris and Spirulina platensis) as a Protein Alternative and Their Effects on Productive Performances, Blood Parameters, Protein Digestibility, and Nutritional Value of Laying Hens’ Egg

“…The presence of active compounds such as phycocyanin and beta-carotene in spirulina contributed to its strong antioxidant potential. In a study, Stunda-Zujeva et al [40] stated that phycocyanin is the main antioxidant of spirulina, offering various uses for health benefits, although care should be taken in terms of the antioxidant activity, which fluctuates. Numerous studies have highlighted the higher antioxidant capacity and beneficial fatty acid profiles, including higher concentrations of omega-3 polyunsaturated fatty acids, in both microalgae species compared to control groups.…”

Leverage of Dietary Spirulina on Physiological Profiles of Black Iraqi Goats

“…As it is significantly decreased in the serum AST, ALT, and ALP levels, Spirulina might prevent hepatic enzymes from leaking to blood stream. This protective effect of Spirulina is linked to the repair or prevention of hepatic tissue damage and may be an outcome of plasma membrane stabilization, as Spirulina has substantial antioxidant activity and stimulates a free radical scavenging enzyme system (Stunda-Zujeva et al, 2023). Furthermore, Mazo et al (2004) have shown that the presence of -carotene in Spirulina may have this protective impact, and Spirulina is regarded as a source of some macro-and micronutrients such as vitamins, linolenic fatty acids, proteins, carotenoids and iron (Weber et al, 2003).…”