Antioxidant potential of microalgae in relation to their phenolic and carotenoid content

• Published in: Journal of applied phycology Vol. 24; no. 6; pp. 1477 - 1486
• Main Authors: Goiris, Koen, Muylaert, Koenraad, Fraeye, Ilse, Foubert, Imogen, De Brabanter, Jos, De Cooman, Luc
• Format: Journal Article
• Language: English
• Published: Dordrecht Springer-Verlag 01.12.2012; Springer Netherlands
• Subjects: acetates; antioxidant activity; antioxidants; Biomedical and Life Sciences; Botryococcus; Botryococcus braunii; carotenoids; Chlorella vulgaris; Ecology; ethanol; Ettlia oleoabundans; foods; fractionation; Freshwater & Marine Ecology; hexane; Isochrysis; Life Sciences; microalgae; Neochloris oleoabundans; Phaeodactylum tricornutum; phenolic compounds; Plant Physiology; Plant Sciences; scientists; Tetraselmis suecica; Antioxidant capacity; Microalgae; Phenolic content; Carotenoid content
• ISSN: 0921-8971; 1573-5176
• DOI: 10.1007/s10811-012-9804-6

In the past decades, food scientists have been searching for natural alternatives to replace synthetic antioxidants. In order to evaluate the potential of microalgae as new source of safe antioxidants, 32 microalgal biomass samples were screened for their antioxidant capacity using three antioxidant assays, and both total phenolic content and carotenoid content were measured. Microalgae were extracted using a one-step extraction with ethanol/water, and alternatively, a three-step fractionation procedure using successively hexane, ethyl acetate, and water. Antioxidant activity of the extracts varied strongly between species and further depended on growth conditions and the solvent used for extraction. It was found that industrially cultivated samples of Tetraselmis suecica, Botryococcus braunii, Neochloris oleoabundans, Isochrysis sp., Chlorella vulgaris, and Phaeodactylum tricornutum possessed the highest antioxidant capacities in this study and thus could be a potential new source of natural antioxidants. The results from the different types of extracts clearly indicated that next to the well-studied carotenoids, phenolic compounds also contribute significantly to the antioxidant capacity of microalgae.