Assessment of Nutritional and Antioxidant Activity of Sport Drink Enriched with Spirulina platensis

Subject Areas : Journal of Chemical Health Risks

Tahereh  Sadeghi ¹ (Department of Food Science and Technology, Science and Research Branch, Islamic Azad University, Tehran, Iran)
Mohammad Mehdi  Marvizadeh ² (Young Researchers and Elite Club, Damghan Branch, Islamic Azad University, Damghan, Semnan, Iran)
Fateme  Ebrahimi ³ (Department of Food Safety and Hygiene, Science and Research Branch, Islamic Azad University, Tehran, Iran)
Shahrzad  Mafi ⁴ (Department of Food Science and Technology, North Tehran Branch, Islamic Azad University, Tehran, Iran)
Omid  Foughani ⁵ (Department of Agriculture, Faculty of Natural Resources, Sari Agricultural Sciences and Natural Resources University, Sari, Iran)
Abdorreza  Mohammadi Nafchi ⁶ (Food Technology Division, School of Industrial Technology, Universiti Sains Malaysia, Penang, Malaysia)

Received: 2022-02-26 Accepted : 2022-04-25 Published : 2023-09-01

Keywords: Ascorbic acid, Chemical Properties, algae, AAntioxidant activity, Aqueous and alcoholic extracts,

Abstract :

In this study, a sports drink was prepared with the addition of different concentrations of Spirulina platensis (0.05%, 0.125%, and 0.25% w/w). Spirulina biomass was extracted by ethanol, ethanol/water, and water and added to a sports drink. During storage time (21 days, 4°C), the chemical properties of these drinks such as antioxidant activity, ascorbic acid, and total sugar were evaluated. The lowest and highest amount of total sugar also was observed in the control sample, and sports drink containing 0.25% aqueous extract, respectively. After 21 days of storage, total sugar decreased by 40%, 27.25% and 38% for samples containing 0.25% alcoholic, water and hydroalcoholic extracts. The ascorbic acid content of sports drinks was significantly higher (p < 0.05) in the treatment sample in the comparison with control sample. Content of ascorbic acid was highest in sports drinks containing 0.25% aqueous extract and decreased (up to 1.3mg/100cc) with storage. The addition of spirulina increased the antioxidant activity of the sports drink. Among the sports drinks containing alcoholic, water and hydroalcoholic extracts, minimum control of free radicals, respectively pertained to the samples containing 0.05% of Spirulina extract (18.31, 23.33 and 22.11) after 21 days of storage. Also, the antioxidant properties of the sports drink samples decreased during storage time. According to the findings of this research, the addition of spirulina extract to sports drinks improves their nutritional and antioxidant characteristics.

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