Comparison of Antioxidant Activity in Fresh Spirulina and Spirulina Containing Products

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    Description

    Antioxidants (AO) neutralize free radicals, thus preventing cell damage and reducing the risks of potential diseases, so it is important to consume foods rich in AO. Spirulina is a well-known food supplement demonstrating high AO activity, but several studies have shown that it fluctuates depending on other ingredients in the same food portion. This study aimed to compare the antioxidant activity of fresh spirulina and various spirulina-containing products. . Samples of fresh frozen spirulina, spirulina in apple juice, spirulina in cranberry syrup, and spirulina in Japanese quince syrup were investigated for AO activity by using ferric reducing antioxidant power (FRAP) and ABTS radical scavenging tests; total phenolic compounds (TPC) also were determined using Folin-Ciocalteu reagent. Three different extracts (ethanol, phosphate-buffered saline (PBS) standard solution, 1.5% CaCl2 aqueous solution) were used. For the AO synergy effect characterization synergy coefficient (SC) was introduced and calculated. . The highest AO activity values of fresh spirulina were obtained in PBS extracts, simultaneously it has the lower TPC activity. Binary mixtures preserved or improved the antioxidant activity of the product compared to spirulina alone. Clear synergism was revealed in the spirulina and Japanese quince syrup mixture, but an antagonistic effect of antiradical activity was detected in the mixture with apple juice. There was a negative correlation between TPC and AO values in syrups.. Different compounds other than polyphenols contribute to the AO activity of spirulina. Synergy and antagonism were observed for all investigated binary mixtures showing the complex nature of antioxidant systems.
    Period29 Mar 2023
    Event titleRSU International Research Conference 2023: Knowledge for Use in Practice
    Event typeConference
    OrganiserRīga Stradiņš University
    LocationRiga, LatviaShow on map
    Degree of RecognitionInternational

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