African Journal of
Food Science

  • Abbreviation: Afr. J. Food Sci.
  • Language: English
  • ISSN: 1996-0794
  • DOI: 10.5897/AJFS
  • Start Year: 2007
  • Published Articles: 991

Full Length Research Paper

Antioxidants activity of the cyanobacterium, Arthrospira (Spirulina) fusiformis cultivated in a low-cost medium

Angelina Michael
  • Angelina Michael
  • Department of Biotechnology and Bioinformatics, University of Dodoma, P. O. Box 338, Dodoma-Tanzania.
  • Google Scholar
Margareth S. Kyewalyanga
  • Margareth S. Kyewalyanga
  • Institute of Marine Sciences, University of Dar es Salaam, P. O. Box 668, Zanzibar-Tanzania.
  • Google Scholar
Matern S. Mtolera
  • Matern S. Mtolera
  • Institute of Marine Sciences, University of Dar es Salaam, P. O. Box 668, Zanzibar-Tanzania.
  • Google Scholar
Charles V. Lugomela
  • Charles V. Lugomela
  • Department of Aquatic Sciences and Fisheries Technology, University of Dar es Salaam, P. O. Box 35064, Dar es Salaam-Tanzania.
  • Google Scholar


  •  Received: 16 January 2018
  •  Accepted: 05 June 2018
  •  Published: 31 August 2018

References

Al-Dhabi NA, Valan-Arasu M (2016). Quantification of phytochemicals from commercial spirulina products and their antioxidant activities. Evidence-Based Complementary and Alternative Medicine 2016:1-8.
Crossref

 

Amarowicz R, Pegg R, Rahimi-Moghaddam P, Barl B, Weil J (2004). Free-radical scavenging capacity and antioxidant activity of selected plant species from the Canadian prairies. Food Chemistry 84:551-562.
Crossref

 

Barros L, Ferreira MJ, Queiros B, Ferreira IC, Baptista P (2007). Total phenols, ascorbic acid, β-carotene and lycopene in Portuguese wild edible mushrooms and their antioxidant activities. Food Chemistry 103:413-419.
Crossref

 

Batool F, Sabir SM, Rocha J, Shah AH, Saify ZS, Ahmed SD (2010). Evaluation of antioxidant and free radical scavenging activities of fruit extract from Zanthoxylum alatum: a commonly used spice from Pakistan. Pakistan Journal of Botany 42:4299-4311.

 

Belay A (2008). Spirulina (Arthrospira): Production and quality assurance. In: Spirulina in Human Nutrition and Health, (Gershwin M, Belay A (eds.), Boca Raton: CRC Press, London. pp. 1-26

 

Bhattacharya S, Shivaprakash M (2005). Evaluation of three Spirulina species grown under similar conditions for their growth and biochemicals. Journal of the Science of Food and Agriculture 85:333-336.
Crossref

 

Bhumsaidon A, Chamchong M (2016). Variation of lycopene and beta-carotene contents after harvesting of gac fruit and its prediction. Agriculture and Natural Resources 50:257-263.
Crossref

 

Bonvehí JS, Torrent MS, Lorente EC (2001). Evaluation of polyphenolic and flavonoid compounds in honeybee-collected pollen produced in Spain. Journal of Agricultural and Food Chemistry 49:1848-1853.
Crossref

 

Chen YC (2011). The effect of shifts in medium types on the growth and morphology of Spirulina platensis (Arthrospira platensis). Journal of Marine Science and Technology 19:565-570.

 

Chopra K, Bishnoi M (2008). Antioxidant profile of Spirulina: a blue-green microalga. In: Spirulina in Human Nutrition and Health, Gershwin M, Belay A (eds.), Boca Raton: CRC Press, London. pp. 101-118.

 

Colla LM, Furlong EB, Costa JAV (2007). Antioxidant properties of spirulina (Arthospira) platensis cultivated under different temperatures and nitrogen regimes. Brazilian Archives of Biology and Technology 50:161-167.
Crossref

 

Deng R, Te-Jin C (2010). Hypolipidemic, antioxidant, and anti-inflammatory activities of microalgae spirulina. Cardiovascular Therapeutics 28:33-45.
Crossref

 

El-Baky HA, El Baz FK, El-Baroty GS (2009). Production of phenolic compounds from Spirulina maxima microalgae and its protective effects. African Journal of Biotechnology 8:7059-7067.

 

Gami B, Naik A, Patel B (2011). Cultivation of spirulina species in different liquid media. Journal of Algal Biomass Utilization 2:15-26.

 

Germán Chamorro-Cevallos BLB, Vázquez-Sánchez AJ (2008). Toxicologic Studies and Antitoxic Properties of Spirulina. In: Spirulina in Human Nutrition and Health, (Gershwin M, Belay A (eds,), Boca Raton: CRC Press, London. pp. 28-44.

 

Gutiérrez-Salmeán G, Fabila-Castillo L, Chamorro-Cevallos G (2015). Nutritional and toxicological aspects of spirulina (Arthrospira). Nutricion Hospitalaria 32:34-40.

 

Habib MAB, Parvin M, Huntington TC, Hasan MR (2008). A review on culture, production and use of spirulina as food for humans and feeds for domestic animals and fish. Food and Agriculture Organization of the United Nations (FAO), Rome.

 

Hussein J, Tibuhwa D, Mshandete A, Kivaisi A (2015). Antioxidant properties of seven wild edible mushrooms from Tanzania. African Journal of Food Science 9:471-479.
Crossref

 

Ismaiel MMS, El-Ayouty YM, Piercey-Normore M (2016). Role of pH on antioxidants production by Spirulina (Arthrospira) platensis. Brazilian Journal of Microbiology 47:298-304.
Crossref

 

Kumar M, Sharma MK, Kumar A (2005). Spirulina fusiformis: a food supplement against mercury induced hepatic toxicity. Journal of Health Science 51:424-430.
Crossref

 

Kumari A, Pathak AK, Guria C (2015). Cost-effective cultivation of Spirulina platensis using NPK fertilizer. Agricultural Research 4:261-271.
Crossref

 

Machu L, Misurcova L, Vavra Ambrozova J, Orsavova J, Mlcek J, Sochor J, Jurikova T (2015). Phenolic content and antioxidant capacity in algal food products. Molecules 20:1118-1133.
Crossref

 

Madkour FF, Kamil AEW, Nasr HS (2012). Production and nutritive value of Spirulina platensis in reduced cost media. The Egyptian Journal of Aquatic Research 38:51-57.
Crossref

 

Maisuthisakul P, Suttajit M, Pongsawatmanit R (2007). Assessment of phenolic content and free radical-scavenging capacity of some Thai indigenous plants. Food Chemistry 100:1409-1418.
Crossref

 

Mathew B, Sankaranarayanan R, Nair PP, Varghese C, Somanathan T, Amma BP, Amma NS, Nair MK (1995). Evaluation of chemoprevention of oral cancer with Spirulina fusiformis. Nutrition and Cancer 24:197-202.
Crossref

 

Miranda M, Cintra R, Barros S, Mancini-Filho J (1998). Antioxidant activity of the microalga Spirulina maxima. Brazilian Journal of Medical and Biological Research 31:1075-1079.
Crossref

 

Mulokozi D (2016). Spirulina (Arthrospira spp) culture and its use as a protein source for Rufiji tilapia (Oreochromis urolepis urolepis Norman, 1922) Mariculture. M. Sc. Thesis. University of Dar es Salaam, Tanzania. P 116.

 

Pal J, Ganguly S, Tahsin KS, Acharya K (2010). In vitro free radical scavenging activity of wild edible mushroom, Pleurotus squarrosulus (Mont.) Singer. Indian Journal of Experimental Biology 48(12):1210-1218.

 

Pandey J, Pathak N, Tiwari A (2010). Standardization of pH and light intensity for the biomass production of Spirulina platensis. Journal of Algal Biomass Utilization 1:93-102.

 

Rao AV, Agarwal S (2000). Role of antioxidant lycopene in cancer and heart disease. Journal of the American College of Nutrition 19:563-569.
Crossref

 

Raoof B, Kaushik B, Prasanna R (2006). Formulation of a low-cost medium for mass production of Spirulina. Biomass and Bioenergy 30:537-542.
Crossref

 

Rasool M, Sabina EP, Lavanya B (2006). Anti-inflammatory effect of Spirulina fusiformis on adjuvant-induced arthritis in mice. Biological and Pharmaceutical Bulletin 29:2483-2487.
Crossref

 

Robaszkiewicz A, Bartosz G, Ławrynowicz M, SoszyÅ„ski M (2010). The role of polyphenols, β-carotene, and lycopene in the antioxidative action of the extracts of dried, edible mushrooms. Journal of Nutrition and Metabolism pp. 1-9.
Crossref

 

Salamatullah A (2014). Characterization of extraction methods to recover phenolic-rich antioxidants from blue green algae (spirulina) using response surface approaches. M. Sc. Thesis. Univerity of Nebraska, Lincoln. 94 p.

 

Shalaby EA, Shanab SM (2013). Comparison of DPPH and ABTS assays for determining antioxidant potential of water and methanol extracts of Spirulina platensis. Indian Journal of Geo-Marine Sciences 42:556-564.

 

Tarko T, Duda-Chodak A, Kobus M (2012). Influence of growth medium composition on synthesis of bioactive compounds and antioxidant properties of selected strains of Arthrospira Cyanobacteria. Czech Journal of Food Science 30:258-267.
Crossref

 

Wawrzyniak A, Marciniak A, Rajewska J (2005). Lycopene content of selected foods available on the polish market and estimation of its intake. Polish Journal of Food and Nutrition Sciences 14:195-200.

 

Wu CS, Gao QH, Kjelgren RK, Guo XD, Wang M (2013). Yields, phenolic profiles and antioxidant activities of Ziziphus jujube Mill. in response to different fertilization treatments. Molecules 18:12029-12040.
Crossref