publication . Article . 2009

Antioxidative activity of ethanol extracts from Spirulina platensis and Nostoc linckia measured by various methods

Liliana Cepoi;
Open Access English
  • Published: 01 Nov 2009 Journal: Analele Universitatii din Oradea: Fascicula Biologie (issn: 1224-5119, eissn: 1844-7589, Copyright policy)
  • Publisher: University of Oradea Publishing House
The goal of this work is to determine the level of antioxidative activity of various ethanol extracts from Spirulina platensis and Nostoc linckia biomass, and also to demonstrate the possibility to select suitable methods for evaluation of these characteristics. The methods for determination of antioxidative activity were selected concerning their possible use for complex preparations: phosphomolybdenum method for evaluation of antioxidant capacity (PMRC), radical-scavenging activity by DPPH method (DPPH), antioxidant activity by the ABTS+ radical cation assay (ABTS), Folin-Ciocalteu reducing capacity (FCRC). We showed the presence of antioxidative substances in...
free text keywords: Spirulina platensis, Nostoc linckia, antioxidative activity, ethanol extracts, Biology (General), QH301-705.5
20 references, page 1 of 2

[1] Brand-Williams, W., Cuvelier, M.E., Berset, C., (1995): Use of a Free Radical Method to Evaluate Antioxidant Activity. Lebensmittel-Wissenschaft und - Technologie/Food Science and Technology, 28: 25-30.

[2] Craciunescu, O., Buzgariu, W., Buiculescu, R., Coroiu, V., Moldovan, L., (2005): Evaluation of radioprotective capacity of green tea (Camellia sinensis) polyphenols. Romanian Biological Sciences, 3-4: 20-27.

[3] Diplock, A.T., Aggett, P.J., Ashwell, M., Bornet, F., Fern, E.B., Roberfroid, M.B., (1999): Scientific concepts of functional foods in Europe: consensus document. British Journal of Nutrition, 81: 1-27.

[4] Herrero, M., Martin-Alvarez P.J., Senõrans, F.J., Cifuentes, A., Ibañez, E., (2005): Optimization of accelerated solvent extraction of antioxidants from Spirulina platensis microalga. Food Chemistry, 93: 417- 423.

[5] Hirata, T., Tanaka, M., Ooike, M., Tsunomura, T., Sakaguchi, M., (2000): Antioxidant activities of phycocyanobilin prepared from Spirulina platensis. Journal of Applied Phycology, 12: 435-439.

[6] Hua-Bin Li, Ka-Wing Cheng, Chi-Chun Wong, King-Wai Fan, Feng Chen, Yue Jiang, (2007): Evaluation of antioxidant capacity and total phenolic content of different fractions of selected microalgae. Food Chemistry, 102: 771-776.

[7] Lee, J., Koo, N., Min, D.B., (2004): Reactive oxygen species, aging, and antioxidative nutraceuticals. Comprehensive Reviews in Food Science and Food Safety, 3: 21-33.

[8] Lin-Chun Mao, Xin Pan, Fei Que, Xue-Hua Fang, (2006): Antioxidant properties of water ant ethanol extracts from hot air-dried and freeze-dried daylily flowers. European Food Research and Technology, 222: 236-241.

[9] Magalhães, L.M., Segundo, M.A., Reis, S., Lima, José L.F.C., (2008): Methodological aspects about in vitro evaluation of antioxidant properties. Analytica Chimica Acta, 613: 1-19.

[10] Plaza, M., Cifuentes, A., Ibáñez, E., (2008): In the search of new functional food ingredients from algae. Trends in Food Science & Technology, 19: 31-39.

[11] Pokorny, J., (2007): Are natural antioxidants better - and safer - than synthetic antioxidants? European Journal of Lipid Science and Technology, 109: 629-642.

[12] Prieto, P., Pineda, M., Aguilar, M., (1999): Spectrophotometric Quantitation of Antioxidant Capacity through the Formation of a Phosphomolybdenum Complex: Specific Application to the Determination of Vitamin E1. Analytical Biochemistry, 269: 337-341.

[13] Re, R., Pellegrini, N., Proteggente, A., Pannala, A., Yang, M., Rice-Evans, C., (1999): Antioxidant activity applying an improved ABTS radical cation decolorization assay. Free Radical Biology & Medicine, 26(9/10): 1231- 1237.

[14] Rodriguez-Garcia, I., Guil-Guerrero, J.L., (2008): Evaluation of the antioxidant activity of three microalgal species for use as dietary supplements and in the preservation of foods. Food Chemistry, 108: 1023-1026.

[15] Roginsky, V., Lissi, E.A., (2005): Review of methods to determine chain-breaking antioxidant activity in food. Food Chemistry, 92: 235-254.

20 references, page 1 of 2
Powered by OpenAIRE Open Research Graph
Any information missing or wrong?Report an Issue
publication . Article . 2009

Antioxidative activity of ethanol extracts from Spirulina platensis and Nostoc linckia measured by various methods

Liliana Cepoi;