Current analytical techniques for the characterization of lipophilic bioactive compounds from microalgae extracts

Pérez, Jessy Pavón; Muñoz, Andrés Agurto; Figueroa, Cristina Pinto; Agurto-Muñoz, Cristian

doi:10.1016/j.biombioe.2021.106078

Cited by 17 publications

(6 citation statements)

References 174 publications

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“…Significant antioxidant potential was also found by Sassi Aydi et al (2023) (IC50: 24 g/mL). The polyphenols in the extract that serve as antioxidant components and the laser that acts as a catalyst might account for the high antioxidant property of the laser ( Pavon et al, 2021 ). Several flavonoids in the S. marianum L. extracts have antioxidant effects against DPPH radicals ( Javeed et al, 2022 ).…”

Section: Discussionmentioning

confidence: 99%

Potential antibacterial and antioxidant inhibitory activities of Silybum marianum mediated biosynthesised He-Ne laser

Aldayel

2023

Saudi Journal of Biological Sciences

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Section: Discussionmentioning

confidence: 99%

Potential antibacterial and antioxidant inhibitory activities of Silybum marianum mediated biosynthesised He-Ne laser

Aldayel

2023

Saudi Journal of Biological Sciences

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“…The lipophilic composition was performed using the methodology previously reported (Pérez et al ., 2021). Aliquots of the dichloromethane extracts (5 mL) were evaporated under N 2 flow and dried under vacuum at room temperature.…”

Section: Methodsmentioning

confidence: 99%

The chemistry and bioactive properties behind microalgae‐enriched gluten‐free breads

Freitas,

Ferreira,

Nunes

et al. 2023

Int J of Food Sci Tech

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SummaryThis work aims to: (i) assess volatiles composition of microalgae‐enriched gluten‐free breads (prepared with Tetraselmis chuii, Chlorella vulgaris and Microchloropsis gaditana); (ii) report the bioaccessibility of protein and minerals after a static in vitro digestion model; (iii) understand how it affects the bioactive properties of gluten‐free breads in regard to antioxidant capacity and the α‐amylase inhibitory potential. Therefore, nutritional composition and bioactive properties of gluten‐free breads before and after in vitro digestion model were examined. Identification of compounds responsible for the overall aroma of microalgae using GC–MS was done. There was a considerable decrease in protein and minerals available after in vitro digestion, as well as in the antioxidant potential. The overall aroma of microalgae‐enriched breads was mainly due to the presence of alcohols, representing the major class of volatiles present in breads (3% to 59%), being lower for T. chuii‐enriched bread. Terpenes also existed in considerable amounts especially in M. gaditana (24%) where γ‐terpinene was the most abundant. Alkanoic acids were the most abundant lipophilic bioactive compounds (25%–68%), and 9,12‐octadecadienoic acid was the major identified compound (13%–51%). Phytic acid is also present in all microalgae‐enriched breads and may contribute to the decrease in the bioaccessibility of nutrients.

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“…Microalgal lipids and fatty acids are important bioproducts that have attracted interest due to their high content of unsaturated lipid molecules. They can be used as feedstocks for biofuels and biomedical applications [249]. The content of lipids in oleogenic microalgae can vary from 30-70% of the weight of dry cell biomass [250].…”

Section: Microalgae Productsmentioning

confidence: 99%

Agro-Industrial Wastewaters for Algal Biomass Production, Bio-Based Products, and Biofuels in a Circular Bioeconomy

et al. 2022

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Recycling bioresources is the only way to sustainably meet a growing world population’s food and energy needs. One of the ways to do so is by using agro-industry wastewater to cultivate microalgae. While the industrial production of microalgae requires large volumes of water, existing agro-industry processes generate large volumes of wastewater with eutrophicating nutrients and organic carbon that must be removed before recycling the water back into the environment. Coupling these two processes can benefit the flourishing microalgal industry, which requires water, and the agro-industry, which could gain extra revenue by converting a waste stream into a bioproduct. Microalgal biomass can be used to produce energy, nutritional biomass, and specialty products. However, there are challenges to establishing stable and circular processes, from microalgae selection and adaptation to pretreating and reclaiming energy from residues. This review discusses the potential of agro-industry residues for microalgal production, with a particular interest in the composition and the use of important primary (raw) and secondary (digestate) effluents generated in large volumes: sugarcane vinasse, palm oil mill effluent, cassava processing waster, abattoir wastewater, dairy processing wastewater, and aquaculture wastewater. It also overviews recent examples of microalgae production in residues and aspects of process integration and possible products, avoiding xenobiotics and heavy metal recycling. As virtually all agro-industries have boilers emitting CO2 that microalgae can use, and many industries could benefit from anaerobic digestion to reclaim energy from the effluents before microalgal cultivation, the use of gaseous effluents is also discussed in the text.

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Current analytical techniques for the characterization of lipophilic bioactive compounds from microalgae extracts

Cited by 17 publications

References 174 publications

Potential antibacterial and antioxidant inhibitory activities of Silybum marianum mediated biosynthesised He-Ne laser

Potential antibacterial and antioxidant inhibitory activities of Silybum marianum mediated biosynthesised He-Ne laser

The chemistry and bioactive properties behind microalgae‐enriched gluten‐free breads

Agro-Industrial Wastewaters for Algal Biomass Production, Bio-Based Products, and Biofuels in a Circular Bioeconomy

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