Potential of Microalgae Extracts for Food and Feed Supplementation-A Promising Source of Antioxidant and Anti-Inflammatory Compounds

• Type: Article in International Scientific Journal
• Date: 2022

Authors

Pagels, F (Author) Other; Amaro, HM (Author) Other; Tavares, TG (Author) FEUP; Amil, BF (Author) Other; Catarina Guedes, AC (Author) FCUP

Journal

Title: LIFE-BASEL

Vol. 12

Final page: 1901

ISSN: 2075-1729

Publisher: MDPI

Indexing

ISI Web of Knowledge - 2 Citations

Scopus

Other information

Authenticus ID: P-00X-NTB

DOI: 10.3390/life12111901

Abstract (EN): Microalgae are known producers of antioxidant and anti-inflammatory compounds, making them natural alternatives to be used as food and feed functional ingredients. This study aimed to valorise biomass and exploit new applications and commercial value for four commercially available microalgae: Isochrysis galbana, Nannochloropsis sp., Tetraselmis sp., and Phaeodactylum tricornutum. For that, five extracts were obtained: acetone (A), ethanol (E), water (W), ethanol:water (EW). The antioxidant capacity (ABTS(center dot+)/DPPH center dot/(NO)-N-center dot/O-2(center dot-)/ORAC-FL) and anti-inflammatory capacity (HBRC/COX-2) of the extracts were screened. The general biochemical composition (carbohydrates, soluble proteins, and lipids) and the main groups of bioactive compounds (carotenoids, phenolic compounds, and peptides) of extracts were quantified. The results of antioxidant assays revealed the potential of some microalgae extracts: in ABTS(center dot+), Nannochloropsis sp. E and Tetraselmis sp. A, E, and P; in DPPH center dot, Tetraselmis sp. A and E; in (NO)-N-center dot, P. tricornutum E and EW; in O-2(center dot-), Tetraselmis sp. W; and in ORAC-FL, I. galbana EW and P. tricornutum EW. Concerning anti-inflammatory capacity, P. tricornutum EW and Tetraselmis sp. W showed a promising HBRC protective effect and COX-2 inhibition. Hence, Tetraselmis sp. and P. tricornutum extracts seem to have potential to be incorporated as feed and food functional ingredients and preservatives.

Language: English

Type (Professor's evaluation): Scientific

No. of pages: 14