Determination of Phenolic Compounds and Free Radical Scavenging Activity of Microalgae Spirulina platensis by Various Extraction Methods

Subject Areas :

Parisa  Delfan ¹ (گروه علوم وصنابع غذایی، واحد سبزوار، دانشگاه آزاد اسلامی،‌سبزوار، ایران.)
Ali  Mortazavi ² (گروه علوم وصنابع غذایی، واحد سبزوار، دانشگاه آزاد اسلامی،‌سبزوار، ایران.)
Amir Hassein  Elhami Rad ³ (گروه علوم وصنابع غذایی، واحد سبزوار، دانشگاه آزاد اسلامی،‌سبزوار، ایران.)
Masoud  Shaffafi Zenoozian ⁴ (گروه علوم وصنابع غذایی، واحد سبزوار، دانشگاه آزاد اسلامی،‌سبزوار، ایران.)

Received: 2018-08-29 Accepted : 2019-12-09 Published : 2022-06-22

Keywords:

References:

1. مزدستان، ش.، ابراهیم زاده، م.ع. و  خلیلی،ک.1394. مقایسه اهمیّت روش­های مختلف استخراج بر فعالیت آنتی اکسیدانی برگ گیاه مورد Myrtus communis. مجله دانشگاه علوم پزشکی مازندران‌، جلد 25، شماره127، 24-10.


2. Ahmadi, , Kadivar,  M. and Shahedi, M. 2007. Antioxidant activity of Kelussia odoratissima Moza, in model and food systems. Food Chemistry, 105: 57-64.


3. Ahmadvand, H., Khosrobeigi, A. and Bagheri, S. 2008. Comparison of Inhibitory effects of Satureja Khozistanica oil extract, vitamin E and Coenzyme Q₁₀ on LDL oxidation in vitro. Yafteh, 11(4): 25-31.


4. Albu, S., Joyce, E., Paniwnyk, L., Lorime, P. and Manson, T.J. 2004. Potential for the use of ultrasound in the extraction of antioxidants from Rosmarinus officinalis for the food and pharmaceutical industry. Ultrasonics Sonochem, 11(3-4): 261- 265.


5. Apak, R., Guclu, K., Ozyurek, M. and  Karademir, S.E. 2004. Novel total antioxidant capacity index for dietary polyphenols and vitamins C and E, using their cupric ion reducing capability in the presence of neocuproine: CUPRAC method. J Agr Food Chem, 52(26): 7970-7981.


6. Burits, M. and Bucar, F. 2000. Antioxidant activity of Nigella sativa essential oil. Phytother Res, (14):323-8.


7. Chang, C-C., Yang, MH., Wen, HM., Chern, JC. 2002. Estimation of total flavonoid content in propolis by two complementary colorimetric methods. J Food Drug Anal, 10(3):178-82.


8. Charpe, T.W. and Rathod, V.K. 2012. Extraction of glycyrrhizic acid fromlicorice root using ultrasound: Process intensification Chemical Engineering and Processing: Process Intensification, 54(0): 37-41.


9. Dawidowicz, A.L., Wianowska, D. and Baraniak, B. 2006. The antioxidant properties of alcoholic extracts from Ssambucus nigra L. (antioxidant properties of extracts). Lebensmittel-Wissenschaft and Technologic, 39: 308–315.


10. Dietz, B.M., Bolton, J.L. 2010. Biological reactive intermediates (BRIs) formed from botanical dietary supplements. Chemico Biol Interact,192(1-2): 72-80.


11. Falleh, H., Ksouri, R., Lucchessi, M.E., Abdelly, and Magne, Ch. 2012. Ultrasound-assisted extraction: effect of exraction time and solvent power on the levels of polyphenols and antioxidant activity of Mesembryanthemum edule L. Aizoaceae shoots. Tro J of Pharm Res, 11(2): 243-249.


12. Falquet, J. 2005. The nutritional aspects of Spirulina. Antenna Technol,1-5.


13. Goli, A.H., Barzegar, M. and Sahari, M.A. 2005. Antioxidant activity and total phenolic compounds of pistachio (Pistachia vera) hull Food chem, 92(3): 521-525.


14. Gupta, M., Dwivedi, U.N. and Khandelwal, S. 2011. C-Phycocyanin: An effective protective agent against thymic atrophy by tributyltin. Toxicology Letters, 204: 2–11.


15. Jacques, R.A., Freitas, S., Perez, V. F., Dariva, C., Oliveira, A.P.  and Oliveira, J.V. 2005. The use of ultrasound in the exrraction of Ilex paraguariensi leaves: A comparison with maceration. Ulrtasonics Sonochem,14(1): 6-12.


16. Jimoh, F.O., Adedapo, A.A. and Afolayan, A.J. 2010. A Comparison of the nutritional value and biological activities of the acetone, methanol and water extracts of the leaves of Solanum nigrum and Leonotis leonorus. Food and Chemical Toxicology, 48: 964-71.


17. Jing, S., RunCang, S., Xiao, S. and YinQuan, S. 2004. Fractional and physicochemical characterization of hemicelluloses from ultrasonic irradiated sugarcane bagasse. Carbohydrate Research, 339: 291− 300.

 

18. Lu, X., Wang, J., Al-Qadiri, H.M., Ross, C.F., Powers, J.R. and  Tang, J. Determination of total phenolic content and antioxidant capacity of onion (Allium cepa) and shallot (Allium oschaninii) using infrared spectroscopy. Food Chem,129(2):637-44.


19. Mahdavi Omran, S., Esmaeilzadeh, S. and  Rahmani, Z.2010. Laboratory study of anticandidal activity of thyme, pennyroyal and lemon essential oils by micro dilution method. Jundishapur J Microbiol, 3(4):161-167.


20. Markesbery, W.R. and Lovell, M.A.1998. Four-hydrononenal, a product of lipid peroxidation is increased in the brain in Alzheimer,s disease. Neurobiology Aging of Disease,19: 33-36.


21. Mathew, S. and Abraham, T.E. 2006. In vitro antioxidant activity and scavenging effects of Cinnamomum verum leaf extract assayed by different methodologies. The journal Food and Chemical Toxicology, 44: 198-206.


22. Mohagheghi samarin, A., Poorazarang, H., Elhami rad, A. H., Dezashibi, Z. and Helatyar, N. Extraction of phenolic compounds in potato skins Ramos with two ultrasound methods and Percolation and evaluation of antioxidant activity in extracts of soybean oil. Journal of Food Science and Technology, 8 (1): 81-91.


23. Motallebi Riekandeh, S., Mazandarani, M., Ebrahimzadeh, M. A. and Zargari, M. 2016. Evaluation of three methods for the extraction of antioxidants from Eryngium caucasicum (Apiaceae) inflorescence. Eur Rev Med Pharmacol Sci. European Review for Medical and Pharmacological Sciences, 20: 946-49.


24. Pan, X.., Niu, G. and Liu, H. 2002. Comparison of microwave-assisted extraction and conventional extraction techniques for the extraction of tanshinones from Salvia miltiorrhiza bunge. Biochemical Engineering  Journal, 12: 71-77.


25. Peterson, D.M., Emmons, C.L. and Hibbs, A. 2001. Phenolic antioxidant activity in pearling fractions of oat The Journal of Cereal Science, 33: 97-103.


26. Richmond, A. 2004. Biological principles of mass cultivation. In: Richmond, A. (Ed) Handbook of Microalgal Culture, pp.125–177, Blackwell Publishing, Ames, USA.


27. Rostagno, A., Palma, M. and  Barroso, C. Ultrasound-assisted extraction of soy isoflavones. Journal of Chromatography, 1012: 119-128.


28. Sun, Y., Xu, W., Zhang, W., Hu, Q. and Zeng, X. 2011. Optimizing the extraction of phenolic antioxidants from kudingcha made from Ilex kudingchaJ. Tseng by using response surface methodology. Separation and Purification Technology, 78: 311-320.


29. Tabatabaei raisi, A., Khaligi, A. and Kashi, A. 2007. Antioxidant activity and chemical compositions of essential oil of aerial parts of Satureja sahendica Bornm. Pharmaceutical Sciences,  3: 1-6.


30. Xiao, W., Han, N. and Shi, B.2008. Microwaveassisted extraction of flavonoids from Radix Astragali. Separation and Purification Technology, 62)3): 614-618.


31. X Hou, D. 2003. Potential mechanisms of cancer chemoprevention by anthocyanins. Current Molecular Medicine, 3: 149-159.


32. Ying, Z., Han, X. and Li, J. 2011. Ultrasound - assisted extraction of polysaccharides from mulberry leaves. Food Chemistry,127: 1273-79.


33. Zhang, J., Yuan, K. and Zhou, W.L. 2011. Studies on the active components and antioxidant activities of the extracts of Mimosa pudica Linn. From southern China. Pharmacogn Mag, 7(25): 35-39.