African Journal of
Biotechnology

  • Abbreviation: Afr. J. Biotechnol.
  • Language: English
  • ISSN: 1684-5315
  • DOI: 10.5897/AJB
  • Start Year: 2002
  • Published Articles: 12487

Full Length Research Paper

Profile, antioxidant potential, and applicability of phenolic compounds extracted from Spirulina platensis

Taiana Denardi de Souza*
  • Taiana Denardi de Souza*
  • Laboratory for Mycotoxins and Food Science, Post Graduate Program in Engineering and Food Science, School of Chemistry and Food, Federal University of Rio Grande - FURG. Avenida Italia km 8 km, Campus Carreiros, 96203-900. Rio Grande, RS, Brazil.
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Luciana Prietto
  • Luciana Prietto
  • Laboratory for Mycotoxins and Food Science, Post Graduate Program in Engineering and Food Science, School of Chemistry and Food, Federal University of Rio Grande - FURG. Avenida Italia km 8 km, Campus Carreiros, 96203-900. Rio Grande, RS, Brazil.
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Michele Moraes de Souza
  • Michele Moraes de Souza
  • Laboratory for Mycotoxins and Food Science, Post Graduate Program in Engineering and Food Science, School of Chemistry and Food, Federal University of Rio Grande - FURG. Avenida Italia km 8 km, Campus Carreiros, 96203-900. Rio Grande, RS, Brazil.
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Eliana Badiale Furlong
  • Eliana Badiale Furlong
  • Laboratory for Mycotoxins and Food Science, Post Graduate Program in Engineering and Food Science, School of Chemistry and Food, Federal University of Rio Grande - FURG. Avenida Italia km 8 km, Campus Carreiros, 96203-900. Rio Grande, RS, Brazil.
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  •  Received: 18 May 2015
  •  Accepted: 02 October 2015
  •  Published: 14 October 2015

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.
 

Abbreviation

PC, Phenolic compounds; PPO, polyphenol oxidase; POD, peroxidase.

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This article is published under the terms of the Creative Commons Attribution License 4.0

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