Effects of temperature and pH on growth and antioxidant content of the microalga <i>Scenedesmus obliquus</i>

Guedes, A. Catarina; Amaro, Helena M.; Pereira, Ricardo; Malcata, F. Xavier

doi:10.1002/btpr.649

Cited by 86 publications

(54 citation statements)

References 32 publications

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“…Extracellular and intracellular extracts were collected according to Guedes et al [24]. In short, 5 mL of a 30 day-old culture was centrifuged at 4000 rpm, for 7 min at 15 °C, and the supernatant ( i.e.…”

Section: Methodsmentioning

confidence: 99%

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Evaluation of the Antioxidant Activity of Cell Extracts from Microalgae

et al. 2013

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A growing market for novel antioxidants obtained from non-expensive sources justifies educated screening of microalgae for their potential antioxidant features. Characterization of the antioxidant profile of 18 species of cyanobacteria (prokaryotic microalgae) and 23 species of (eukaryotic) microalgae is accordingly reported in this paper. The total antioxidant capacity, accounted for by both water- and lipid-soluble antioxidants, was evaluated by the (radical cation) ABTS method. For complementary characterization of cell extracts, a deoxyribose assay was carried out, as well as a bacteriophage P22/Salmonella-mediated approach. The microalga Scenedesmus obliquus strain M2-1 exhibited the highest (p > 0.05) total antioxidant capacity (149 ± 47 AAU) of intracellular extracts. Its scavenger activity correlated well with its protective effects against DNA oxidative damage induced by copper(II)-ascorbic acid; and against decay in bacteriophage infection capacity induced by H2O2. Finally, performance of an Ames test revealed no mutagenic effects of the said extract.

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Section: Methodsmentioning

confidence: 99%

“…Full description of the HPLC procedure is available elsewhere [24,31]; neoxanthin, violaxanthin, lutein, zeaxanthin, and β-carotene were assayed for, owing to their known antioxidant features.…”

Section: Methodsmentioning

confidence: 99%

Evaluation of the Antioxidant Activity of Cell Extracts from Microalgae

et al. 2013

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“…This may be attributed to the presence of antioxidants in the peels [23]. For the peeled samples, both sodium metabisulphite and blanching treatments caused significant reduction in the pH of the flour samples, with the sodium metabisulphite treatment having the greatest pH reducing effect.…”

Section: Slicingmentioning

confidence: 98%

Effects of Sodium Metabisulphite and Blanching Pretreatments on the Quality Characteristics of Yam Bean (Pachyrhizus erosus) Flour

Buckman

Plahar

Oduro

et al. 2015

BJAST

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Aims: To determine the effects of sodium metabisulphite and blanching pretreatments on the quality characteristics of yam bean (Pachyrhizus erosus) flour. Study Design: Evaluation of the effects of peeling, blanching and sodium metabisulphite pretreatments on the ease of drying, particle size distribution, colour and pH of yam bean flour using a 2 x 3 factorial design. Place and Duration of Study: Yam bean roots were obtained from the CSIR-Crops Research Institute, Kumasi, Ghana. All reagents used were obtained from accredited suppliers in Accra, Buckman et al.; BJAST, 6(2): 138-144, 2015; Article no.BJAST.2015.074 139 Ghana. Actual experimental studies were conducted at the laboratories of the CSIR-Food Research Institute, Accra, Ghana, between August 2012 and November 2013. Methodology: We subjected peeled and unpeeled yam bean tubers (Pachyrhizus erosus) to three pretreatments involving blanching at 100ºC for 3 min; soaking in 0.1% sodium metabisulphite solution for 3 min and no treatment control. Samples were dried at 55ºC for 6 hours, cooled to room temperature, milled, sieved and the flour analyzed for ease of drying as indicated by the final moisture content, colour, pH, and ease of milling as indicated by particle size distribution. Results: The pretreatment methods had significant (p>0.05) effects on the colour of the flour samples. Peeling, followed by sodium metabisulphite pretreatment produced whitest yam bean flour (L*-value of 90.89). Flour samples from unpeeled roots recorded lower pH (p>0.05) than those from peeled samples. The combined effects of peeling and sodium metabisulphite or blanching pretreatments produced flours with desirable pH values. The blanched sample had coarser particles (50%>100 µm) compared to the no treatment control and sodium metabisulphite treated flours (30%>100 µm). Peeling, metabisulphite or blanching pretreatments did not affect the rate of drying significantly as indicated by their final moisture values. Conclusion: A standard procedure for yam bean flour production has been suggested to include peeling and sodium metabisulphite pretreatment. Original Research Article

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“…Studies also show that antioxidant activities are influenced by illuminance while culturing (Madhyastha et al, 2009). The effect of pH and temperature on antioxidant productivity in Scenedesmus were assessed by Guedes et al (2011) and found that pH plays an important role in antioxidant content. The effect of antioxidants on DPPH free radical scavenging was considered to be due to their hydrogen donating ability.…”

Section: Correlation Between Phenolic Content and Antioxidant Propertmentioning

confidence: 99%

Relationship Between Total Phenolics Content and Antioxidant Activities of Microalgae Under Autotrophic, Heterotrophic and Mixotrophic Growth

Shetty¹,

Sibi²

2014

J. of Food Resource Science

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A study was carried out to explore the relationship between growth conditions and antioxidant properties of microalgae. Further, correlation between phenolics and antioxidant activities were studied to determine whether antioxidant activity depends on microalgal phenolics content under varying culture conditions. Total phenolics and antioxidant properties of Chlorella vulgaris and Scenedesmus obliquus grown under autotrophic, heterotrophic and mixotrophic conditions were evaluated. Domestic water, Bold's medium and sewage water were used to cultivate the microalgae and the extracts were prepared in methanol and analyzed for biochemical (total phenolics) and antioxidant properties (DPPH assay, super oxide scavenging assay and antioxidant potential). The experiments were done in triplicates and significant correlation coefficients between antioxidant properties against phenolic content and growth conditions were interrelated. The amount of total phenolics content varied in growth conditions and ranged from 0.11-0.55 mg GAE gG 1 . Significant correlation co-efficient between phenolics and antioxidant properties of microalgae determined by DPPH, superoxide anion scavenging and total antioxidant activities were found in the study. The strongest positive correlation was found to be between total phenolics and DPPH activity in C. vulgaris (r = 0.997). In S. obliquus, the strongest positive correlation was between total phenolics and antioxidant potential (r = 0.091) at p<0.01 followed by superoxide scavenging (p<0.05). The findings indicated that phenolic compounds were the major contributors to the antioxidant properties of microalgae. The results demonstrated that strongest positive correlation was observed in mixotrophic conditions followed by autotrophic conditions in Chlorella whereas the correlation was significant under heterotrophic conditions in Scenedesmus followed by mixotrophic conditions.

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Effects of temperature and pH on growth and antioxidant content of the microalga Scenedesmus obliquus

Cited by 86 publications

References 32 publications

Evaluation of the Antioxidant Activity of Cell Extracts from Microalgae

Evaluation of the Antioxidant Activity of Cell Extracts from Microalgae

Effects of Sodium Metabisulphite and Blanching Pretreatments on the Quality Characteristics of Yam Bean (Pachyrhizus erosus) Flour

Relationship Between Total Phenolics Content and Antioxidant Activities of Microalgae Under Autotrophic, Heterotrophic and Mixotrophic Growth

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