Phenolic content and antioxidant capacity in algal food products
Open accessAbstract
The study objective was to investigate total phenolic content using Folin-Ciocalteu's method, to assess nine phenols by HPLC, to determine antioxidant capacity of the water soluble compounds (ACW) by a photochemiluminescence method, and to calculate the correlation coefficients in commercial algal food products from brown (Laminaria japonica, Eisenia bicyclis, Hizikia fusiformis, Undaria pinnatifida) and red (Porphyra tenera, Palmaria palmata) seaweed, green freshwater algae (Chlorella pyrenoidosa), and cyanobacteria (Spirulina platensis). HPLC analysis showed that the most abundant phenolic compound was epicatechin. From spectrophotometry and ACW determination it was evident that brown seaweed Eisenia bicyclis was the sample with the highest phenolic and ACW values (193 mg·g-1 GAE; 7.53 µmol AA·g-1, respectively). A linear relationship existed between ACW and phenolic contents (r = 0.99). Some algal products seem to be promising functional foods rich in polyphenols.
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According to studies, spirulina plays a role in the treatment of a number of diseases, and it can be utilized in the reduction of blood sugar levels, the reduction of blood pressure, the modification of dysbiosis caused by an unbalanced intestinal flora, anticancer, antioxidant, antibacterial, anti-allergic, antiaging, and anti-inflammatory activities, as well as in the reduction of HIV immunity.
“According to studies, spirulina plays a role in the treatment of a number of diseases, and it can be utilized in the reduction of blood sugar levels, the reduction of blood pressure, the modification of dysbiosis caused by an unbalanced intestinal flora, anticancer, antioxidant, antibacterial, anti-allergic, antiaging, and anti-inflammatory activities, as well as in the reduction of HIV immunity [”
From Trends and Technological Advancements in the Possible Food Applications of Spirulina and Their Health Benefits: A Review. (2022) · cites this paper as [112]
Split into 2 atoms — 0 confirmed, 2 partially supported, 0 disputed, 0 misattributed, 0 unverifiable. Expand the claim to see per-atom verdicts.
Experimental — accuracy not yet measuredThe chemical composition of spirulina, which includes minerals (especially Fe), phenols, phycocyanin, and polysaccharides, is primarily responsible for its beneficial effects on human health.
“The chemical composition of spirulina, which includes minerals (especially Fe), phenols, phycocyanin, and polysaccharides, is primarily responsible for its beneficial effects on human health.”
From Trends and Technological Advancements in the Possible Food Applications of Spirulina and Their Health Benefits: A Review. (2022) · cites this paper as [112]
The Introduction describes algae as sources of minerals and phenolic compounds, and Results §2.2 identifies a phenolic compound in Spirulina platensis. The Conclusions associate algal polyphenols with health benefits. The paper does not establish that iron, phycocyanin, and polysaccharides are components primarily responsible for spirulina’s effects on human health; page numbers are unavailable in our copy. (LLM, conf=0.86)
Experimental — accuracy not yet measuredSpirulina, especially A. platensis, has a high nutritional value, does not harm the environment, and possesses remarkable curative capabilities.
“Spirulina, especially A. platensis, has a high nutritional value, does not harm the environment, and possesses remarkable curative capabilities.”
From Trends and Technological Advancements in the Possible Food Applications of Spirulina and Their Health Benefits: A Review. (2022) · cites this paper as [112]
The Introduction describes algae as sources of high-quality protein, vitamins, minerals and other nutrients, and the Results report phenolic content and antioxidant capacity for a Spirulina platensis product. That supports a nutritional and functional-food characterization, but the paper does not establish that Spirulina causes no environmental harm or has remarkable curative capabilities. (LLM, conf=0.88)
Experimental — accuracy not yet measuredPolyphenols are primarily found in fruits and beverages, such as tea, wine, and coffee, and can also be found in vegetables, leguminous plants, and grains.
“In addition to being primarily found in fruits and beverages, such as tea, wine, and coffee, polyphenols can also be found in vegetables, leguminous plants, and grains [112].”
From Trends and Technological Advancements in the Possible Food Applications of Spirulina and Their Health Benefits: A Review. (2022) · cites this paper as [112]
Spirulina contains phenolic phytochemicals and C-phycocyanin with antioxidant and anti-inflammatory activities.
“Spirulina contains many functional bioactive ingredients with antioxidant and anti-inflammatory activities, including phenolic phytochemicals [25, 26] and the phycobiliprotein C-phycocyanin [27].”
From Antioxidant, Immunomodulating, and Microbial‐Modulating Activities of the Sustainable and Ecofriendly <i>Spirulina</i> (2017) · cites this paper as [25]
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- Authors
- Machu, L., Misurcova, L., Vavra Ambrozova, J., Orsavova, J., Mlcek, J., Sochor, J., & Jurikova, T.
- Affiliations
- Department of Food Analysis and Chemistry, Faculty of Technology, Tomas Bata University in Zlin, nam. T. G. Masaryka 5555, Zlin CZ-760 01, Czech Republic
- Language Centre, Faculty of Humanities, Tomas Bata University in Zlin, Mostní 5139, Zlin CZ-760 01, Czech Republic
- Department of Viticulture and Enology, Faculty of Horticulture, Mendel University in Brno, Valticka 337, Lednice CZ-691 44, Czech Republic
- Department of Natural and Informatics Sciences, Faculty of Central European Studies, Constantine the Philosopher University in Nitra, Drazovska 4, Nitra SK-949 74, Slovakia
- Venue
- Molecules
- Publisher
- MDPI AG
- Published
- 2015-01-12
- Volume
- 20
- Issue
- 1
- Pages
- 1118-1133
- ISSN
- 1420-3049 (ISSN-L)
- PMC
- PMC6272319
- OpenAlex
- W2170642972
- Cited by
- 437
- References
- 41
- Citations by year
- 2026: 20 · 2025: 37 · 2024: 36 · 2023: 65 · 2022: 62 · 2021: 48 · 2020: 47 · 2019: 47 · 2018: 28 · 2017: 28 · 2016: 10 · 2015: 8
- FWCI
- 38.32
- Type
- journal article
- Language
- en
- Open access
- gold
- dx.doi.org
- Licence
- Locations
- Molecules (publishedVersion, cc-by)
- Europe PMC (PubMed Central) (publishedVersion, cc-by)
- PubMed Central (publishedVersion, cc-by)
- PubMed (publishedVersion)
- Repository of TBU publications (Univerzita Tomase Bati ze Zline) (submittedVersion, cc-by-nc-nd)
- DOAJ (DOAJ: Directory of Open Access Journals) (submittedVersion, cc-by-sa)
- Funders
- Tomas Bata University in Zlin
- Topics
- Life Sciences › Agricultural and Biological Sciences › Aquatic Science › Seaweed-derived Bioactive Compounds
- Health Sciences › Medicine › Biochemistry › Phytochemicals and Antioxidant Activities
- Life Sciences › Agricultural and Biological Sciences › Food Science › Food and Agricultural Sciences
- Keywords
- phenolic compounds, antioxidant capacity, seaweed, brown algae, red algae, green algae, cyanobacteria, Laminaria japonica, Eisenia bicyclis, Hizikia fusiformis, Undaria pinnatifida, Porphyra tenera, Palmaria palmata, Chlorella pyrenoidosa, Spirulina platensis, epicatechin, functional foods, polyphenols
- MeSH terms
- Antioxidants, Chromatography, High Pressure Liquid, Food Analysis, Phenols, Seaweed, Solubility, Water
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