TY - JOUR
T1 - Comparison of antioxidant activity in various spirulina containing products and factors affecting it
AU - Stunda - Zujeva, Agnese
AU - Berele, Megija
AU - Lece, Anna
AU - Šķesters, Andrejs
N1 - Funding Information:
This work has been supported by the European Regional Development Fund within the Activity 1.1.1.2 “Post-doctoral Research Aid” of the Specific Aid Objective 1.1.1 “To increase the research and innovative capacity of scientific institutions of Latvia and the ability to attract external financing, investing in human resources and infrastructure” of the Operational Programme “Growth and Employment” (No.1.1.1.2/VIAA/3/19/427). Project: Design of artificial lighting for phycocyanin production in bubble column photobioreactor Nr. 1.1.1.2/VIAA/3/19/427.
Publisher Copyright:
© 2023, The Author(s).
PY - 2023/3/20
Y1 - 2023/3/20
N2 - Spirulina is a popular food supplement known for its high antioxidant activity. Several studies have shown that antioxidant activity fluctuates depending on the combination of ingredients in the food. Fresh spirulina is a growing market trend; however, pure spirulina short shelf life is a strong limitation. This study aims to investigate antioxidant activity of various novel commercial fresh spirulina-containing products and the factors affecting it. Antioxidant activity and total phenolic content of each ingredient and binary combinations of spirulina and apple juices, Japanese quince syrup, or cranberry syrup were measured. Synergic, antagonistic, and additive interactions between samples were determined and expressed using the synergy coefficient. FRAP assay showed apparent synergism of spirulina and all the studied ingredients whereas ABTS and Folin–Ciocalteu methods revealed an antagonistic interaction between spirulina and apple juice. Despite the antagonistic interactions, all the products demonstrated at least the same antioxidant activity as pure fresh spirulina and had longer shelf life than, pointing to their commercial potential.
AB - Spirulina is a popular food supplement known for its high antioxidant activity. Several studies have shown that antioxidant activity fluctuates depending on the combination of ingredients in the food. Fresh spirulina is a growing market trend; however, pure spirulina short shelf life is a strong limitation. This study aims to investigate antioxidant activity of various novel commercial fresh spirulina-containing products and the factors affecting it. Antioxidant activity and total phenolic content of each ingredient and binary combinations of spirulina and apple juices, Japanese quince syrup, or cranberry syrup were measured. Synergic, antagonistic, and additive interactions between samples were determined and expressed using the synergy coefficient. FRAP assay showed apparent synergism of spirulina and all the studied ingredients whereas ABTS and Folin–Ciocalteu methods revealed an antagonistic interaction between spirulina and apple juice. Despite the antagonistic interactions, all the products demonstrated at least the same antioxidant activity as pure fresh spirulina and had longer shelf life than, pointing to their commercial potential.
UR - http://www.scopus.com/inward/record.url?scp=85150752056&partnerID=8YFLogxK
U2 - 10.1038/s41598-023-31732-3
DO - 10.1038/s41598-023-31732-3
M3 - Article
C2 - 36941370
SN - 2045-2322
VL - 13
JO - Scientific Reports
JF - Scientific Reports
IS - 1
M1 - 4529
ER -