Investigation of nutraceutical potential of the microalgae Chlorella vulgaris and Arthrospira platensis
Abstract
Summary The microalgae Chlorella vulgaris and Arthrospira platensis were evaluated as nutraceuticals. It was observed that Arthrospira platensis is richer in saturated fatty acids (FA) and Chlorella vulgaris richer in monounsaturated FA. Within polyunsaturated FA (PUFA), n3 PUFA content was below 1% in Arthrospira sp and over 10% in Chlorella vulgaris. This microalga had the lowest polyphenolic content. The highest value was found in the aqueous extract of Arthrospira platensis, 334 ± 32 mg GAE per 100 g dw. Regarding DPPH, only aqueous extracts of Chlorella vulgaris yielded antioxidant activity with an inhibitory activity of 80 ± 1%. ABTS results showed stronger inhibition through the aqueous extracts than through the ethanolic extracts, 89%–93% vs. 24%–32%. Concerning cytotoxicity, ethanolic extracts of Chlorella vulgaris induced a cell viability decrease of approximately 80%. The biochemical characterisation and bioactivity assessment of Chlorella vulgaris and Arthrospira platensis showed that these microalgae have potential for nutraceutical applications.
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PUFAs range between 19.4% and 21.9% of total fatty acids in spirulina.
“while other researchers reported that the proportion of these fatty acids ranged between 19.4% and 21.9% of the total fatty acids [53].”
From Trends and Technological Advancements in the Possible Food Applications of Spirulina and Their Health Benefits: A Review. (2022) · cites this paper as [53]
The amount of fatty acids in spirulina algae varies depending on growing conditions and development stage at harvest.
“According to Matos et al. [53], the amount of fatty acids in spirulina algae might vary depending on a variety of parameters, including the growing circumstances and development stage at the time of harvest.”
From Trends and Technological Advancements in the Possible Food Applications of Spirulina and Their Health Benefits: A Review. (2022) · cites this paper as [53]
Matos et al. found the alcoholic extract of spirulina (A. platensis) included the highest concentration of polyphenols at 205 mg gallic acid/100 g dry weight, although the percentage was greater in the aqueous extract at 334 mg gallic acid/100 g.
“Matos et al., [53] found that the alcoholic extract of spirulina algae (A. platensis), included the highest concentration of polyphenols. This concentration was 205 mg gallic acid/100 g dry weight, although the percentage was greater in the aqueous extract, which contained 334 mg gallic acid/100 g.”
From Trends and Technological Advancements in the Possible Food Applications of Spirulina and Their Health Benefits: A Review. (2022) · cites this paper as [53]
At a concentration of 1000 μg/mL, spirulina was cytotoxic to Hela cells by 61.4% and reduced cell viability by 39%.
“When employing algal extract at a concentration of 1000 µg/mL, the findings of Matos et al. [53] indicated that spirulina was cytotoxic to Hela cells by 61.4% and reduced cell viability by 39%.”
From Trends and Technological Advancements in the Possible Food Applications of Spirulina and Their Health Benefits: A Review. (2022) · cites this paper as [53]
Polyunsaturated fatty acids (PUFAs) found in microalgae have been shown to be effective in the prevention and treatment of a wide range of diseases, including cancer and cardiovascular disease.
“Polyunsaturated fatty acids (PUFAs) found in microalgae (Table 4) have been shown to be effective in the prevention and treatment of a wide range of diseases, including cancer and cardiovascular disease [20,41,88].”
From Challenges in Functional Food Products with the Incorporation of Some Microalgae (2024) · cites this paper as [41]
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- Authors
- Matos, J., Cardoso, C. L., Falé, P., Afonso, C. M., & Bandarra, N. M.
- Affiliations
- University of Lisbon (PT)
- Universidade do Porto (PT)
- Faculdade de Ciências da Universidade de Lisboa Campo Grande, 16 Lisbon 1749‐016 Portugal
- Corresponding author
- Cardoso, Carlos L.
- Venue
- International Journal of Food Science & Technology
- Publisher
- Oxford University Press (OUP)
- Published
- 2019-07-07
- Volume
- 55
- Issue
- 1
- Pages
- 303-312
- ISSN
- 0950-5423 (ISSN-L)
- 1365-2621
- OpenAlex
- W2953611978
- Cited by
- 66
- References
- 44
- Citations by year
- 2026: 5 · 2025: 11 · 2024: 18 · 2023: 7 · 2022: 11 · 2021: 11 · 2020: 3
- FWCI
- 5.57
- Type
- journal article
- Language
- en
- Open access
- closed
- Locations
- International Journal of Food Science & Technology (publishedVersion)
- Funders
- Fundação para a Ciência e a Tecnologia (SFRH/BPD/102689/2014)
- Topics
- Life Sciences › Agricultural and Biological Sciences › Aquatic Science › Seaweed-derived Bioactive Compounds
- Physical Sciences › Energy › Renewable Energy, Sustainability and the Environment › Algal biology and biofuel production
- Health Sciences › Nursing › Nutrition and Dietetics › Food Science and Nutritional Studies
- Keywords
- Chlorella vulgaris, Spirulina platensis, microalgae, nutraceuticals, fatty acid composition, polyunsaturated fatty acids, polyphenols, antioxidant activity, cytotoxicity, cell viability, aqueous extract, ethanol extract
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