Impact of different salt concentrations on growth, biochemical composition and nutrition quality of Phaeodactylum tricornutum and Spirulina platensis

Uzlaşır, Türkan; Işık, Oya; Uslu, Leyla Hizarci; Selli, Serkan; Kelebek, Haşim

doi:10.1016/j.foodchem.2023.136843

Cited by 8 publications

(2 citation statements)

References 33 publications

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“…All the aroma compounds detected with their amounts (average of three replicates ± standard deviation) were reported in Table 2. Among these we found many typical class aroma compounds of microalgae such as furans, sulfides, alkanes, aldehydes, alcohols, ketones, esters and pyrazine, in agreement with many authors [29][30][31]. Overall, the signal detected at m/z 61.028 and identified as acetic acid which is a typical sour and pungent odor with low thresholds and high concentrations in many microalgae species was the most emitted compound [32].…”

Section: Ptr-tof-ms: Determination Of Volatile Compounds From Spirulinasupporting

confidence: 88%

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

Taiti,

Di Vito,

Di Mercurio

et al. 2023

Applied Sciences

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In this work, Arthrospira platensis grown in Tuscany, Italy, was investigated using different analytical approaches to characterize its volatile and non-volatile chemical composition. The results showed the presence of a high number of volatile organic compounds (VOCs) such as hydrocarbons, furans, sulfides, alkanes, aldehydes, alcohols, ketones, esters and compounds belonging to other chemical classes such as fatty acids, alcohols and sugars. Furthermore, a proximal composition analysis was also performed to determine the protein, fat, carbohydrate and ash content. Total antioxidant capacity (TAC) determined by FRAP and ABTS•+ methods (5.96 mmol TE/g DW; 5.28 mmol Fe2+E/g DW, respectively), showed good reducing power and comparable free radical scavenging activity. The antibacterial power of spirulina-based alcoholic macerate (AM) was also evaluated against Staphylococcus aureus (ATCC 29213), Escherichia coli (ATCC 25922), Pseudomonas aeruginosa (ATCC 060127853), Enterococcus faecalis (ATCC 29211), Klebsiella pneumoniae (ATCC 700603) and Candida albicans (ATCC 24433) and the obtained data have shown that it had no effect against pathogenic bacterial strains. On the contrary, at low concentrations, AM exerted a prebiotic effect on some probiotic strains such as L. casei if treated with AM concentrations ranging from 1.56% v/v and 3.12% v/v and L. rhamnosus if treated with AM concentrations lower than 0.78% v/v. In conclusion, this study highlighted how spirulina, based on the rich composition and its antioxidant and prebiotic effect, can represent a source of beneficial substances for human health.

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Section: Ptr-tof-ms: Determination Of Volatile Compounds From Spirulinasupporting

confidence: 88%

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

Taiti,

Di Vito,

Di Mercurio

et al. 2023

Applied Sciences

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show abstract

“…Researchers are continually studying its composition and exploring its potential benefits for various industries. In a study, Uzlasir, Isik, et al (2023) identified a total of 17 amino acids for S. platensis, with alanine, aspartic acid, and glutamic acid being the most dominant amino acids. For P. tricornutum, they identified a total of 19 amino acids, with glutamic acid being the most dominant by HPLC-PDA.…”

Section: Carbohydratesmentioning

confidence: 99%

Spirulina platensis and Phaeodactylum tricornutum as sustainable sources of bioactive compounds: Health implications and applications in the food industry

Uzlaşır,

Selli,

Kelebek

2024

Future Postharvest and Food

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The exponential growth of the global population, coupled with issues of insufficient and imbalanced nutrition, as well as a surge in health‐related problems, has compelled individuals to seek innovative and alternative food sources while optimizing existing resources. Microalgae have been a staple source of livelihood and essential nourishment for people in various regions worldwide. Their rich content of proteins, essential amino acids, carbohydrates, lipids, vitamins, and minerals necessary for nutrition, has made them a fundamental source of sustenance. Spirulina platensis (S. platensis), a single‐celled, filamentous, prokaryotic microalgae, has long been recognized as a valuable natural food source, with historical usage dating back to ancient times. On the other hand, Phaeodactylum tricornutum (P. tricornutum), although a freshwater species, belongs to the Pennateae group of single‐celled eukaryotic diatoms and exhibits adaptability to marine environments. S. platensis and P. tricornutum have recently gained attention due to their abundant bioactive compounds, including carotenoids and phenolic acids. These bioactive compounds are known for their potential health benefits, including anticancer, antioxidant, anti‐inflammatory, neuroprotective, hepatoprotective, and hypocholesterolemic properties. This review examines the bioactive compounds produced by S. platensis and P. tricornutum, their impacts on human health, and their promising applications within the food industry.

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Nutrient balance for enhanced recovery of stressed Spirulina platensis

El-Sayed,

Almutairi

2024

Environ Sci Pollut Res

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Impact of different salt concentrations on growth, biochemical composition and nutrition quality of Phaeodactylum tricornutum and Spirulina platensis

Cited by 8 publications

References 33 publications

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

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

Spirulina platensis and Phaeodactylum tricornutum as sustainable sources of bioactive compounds: Health implications and applications in the food industry

Nutrient balance for enhanced recovery of stressed Spirulina platensis

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