Profile, antioxidant potential, and applicability of phenolic compounds extracted from Spirulina platensis
Year: 2015
Type: article
Abstract: This work aimed at an investigation of the profile of free phenolic compounds (PC) of Spirulina platensis and assesses their antioxidant potential, applying them as a natural conservative in minimally processed apples. The phenolic extract showed 396 µg g-1 gallic acid, 347 µg g-1 of caffeic acid, 54 µg g-1 salicylic acid and 3.5 µg g-1 trans-1-cinmamic a total of 608 µg PC g-1 of S. platensis. With the use of PC, it was possible to inhibit the radical DPPH over 180 min with IC50 of PC 202 μg mL-1. The inhibition of polyphenol oxidase and peroxidase of PC were 19.9 and 9.7%. In addition, verifying the constants Km and Vmax, it was concluded that inhibition of the peroxidase and polyphenol occurs in an uncompetitive manner. Application of crude extract of PC under minimally processed apples showed inhibition of browning by 40%. The general acceptance of apples was not affected by the addition of PC. Key words: Apple, enzymatic browning, peroxidase, phenols, polyphenol oxidase.
Source: AFRICAN JOURNAL OF BIOTECHNOLOGY
Authors: Denardi de Souza Taiana, Prietto Luciana, Moraes de Souza Michele, Badiale Furlong Eliana
Institution: Universidade Federal do Rio Grande
Language: English
Subfield: Biochemistry (medical)
Field: Medicine
Domain: Health Sciences
SDG: Zero hunger
Open Access status: diamond
OpenAlex ID: W1880326423