Comparison of antioxidant activity in various spirulina containing products and factors affecting it

Agnese Stunda - Zujeva, Megija Berele (Coresponding Author), Anna Lece, Andrejs Šķesters

Research output: Contribution to journalArticlepeer-review

5 Citations (Scopus)
7 Downloads (Pure)

Abstract

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.
Original languageEnglish
Article number4529
Number of pages9
JournalScientific Reports
Volume13
Issue number1
DOIs
Publication statusPublished - 20 Mar 2023

Field of Science*

  • 3.3 Health sciences
  • 1.4 Chemical sciences

Publication Type*

  • 1.1. Scientific article indexed in Web of Science and/or Scopus database

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