Characterization of Macro- and Microalgae Extracts Bioactive Compounds and Micro- and Macroelements Transition from Algae to Extract

• Published in: Foods Vol. 10; no. 9; p. 2226
• Main Authors: Tolpeznikaite, Ernesta, Bartkevics, Vadims, Ruzauskas, Modestas, Pilkaityte, Renata, Viskelis, Pranas, Urbonaviciene, Dalia, Zavistanaviciute, Paulina, Zokaityte, Egle, Ruibys, Romas, Bartkiene, Elena
• Format: Journal Article
• Language: English
• Published: Switzerland MDPI AG 19.09.2021; MDPI
• Subjects: Algae; Antiinfectives and antibacterials; Antimicrobial agents; antimicrobial characteristics; antioxidant properties; Antioxidants; Aquatic microorganisms; Baltic Sea macroalgae; Bioactive compounds; Biocompatibility; Biomass; Cancer; Carotenoids; Chlorella; Chlorophyll; Cyanobacteria; Decontamination; Food science; Functional foods & nutraceuticals; Microalgae; Phenolic compounds; Phenols; Pigments; Salinity; spirulina; Trace elements; Victoria Australia; Australia; United States > US; Baltic Sea; antimicrobial characteristics; microalgae; antioxidant properties; trace elements; Baltic Sea macroalgae; spirulina

The aim of this study was to evaluate the characteristics of macroalgae ( , , ) and microalgae ( (Sp1, Sp2), ) extracts, including micro- and macroelement transition to extract, antioxidant, antimicrobial properties, the concentrations of chlorophyll (-a, -b), and the total carotenoid concentration...