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Microalgae as a Potential Functional Ingredient: Evaluation of the Phytochemical Profile, Antioxidant Activity and In-Vitro Enzymatic Inhibitory Effect of Different Species

Marta Vinha Vieira, Igor Piotr Turkiewicz, Karolina Tkacz, Claudio Fuentes Grunewald Orcid Logo, Lorenzo M. Pastrana, Pablo Fuciños, Aneta Wojdyło, Paulina Nowicka

Molecules, Volume: 26, Issue: 24, Start page: 7593

Swansea University Author: Claudio Fuentes Grunewald Orcid Logo

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DOI (Published version): 10.3390/molecules26247593

Abstract

The functional food market has been in a state of constant expansion due to the increasing awareness of the impact of the diet on human health. In the search for new natural resources that could act as a functional ingredient for the food industry, microalgae represent a promising alternative, consi...

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Published in: Molecules
ISSN: 1420-3049
Published: MDPI AG 2021
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URI: https://cronfa.swan.ac.uk/Record/cronfa59124
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spelling 2022-01-18T17:00:07.8253509 v2 59124 2022-01-10 Microalgae as a Potential Functional Ingredient: Evaluation of the Phytochemical Profile, Antioxidant Activity and In-Vitro Enzymatic Inhibitory Effect of Different Species 8d7cf97e82178c021883618d24acb4b4 0000-0002-3122-9452 Claudio Fuentes Grunewald Claudio Fuentes Grunewald true false 2022-01-10 BGPS The functional food market has been in a state of constant expansion due to the increasing awareness of the impact of the diet on human health. In the search for new natural resources that could act as a functional ingredient for the food industry, microalgae represent a promising alternative, considering their high nutritional value and biosynthesis of numerous bioactive compounds with reported biological properties. In the present work, the phytochemical profile, antioxidant activity, and enzymatic inhibitory effect aiming at different metabolic disorders (Alzheimer's disease, Type 2 diabetes, and obesity) were evaluated for the species , , , and . All the species presented bioactive diversity and important antioxidant activity, demonstrating the potential to be used as functional ingredients. Particularly, and exhibited higher carotenoid and polyphenol content, which was reflected in their superior biological effects. Moreover, the species exhibited remarkable enzymatic inhibition for all the analyses. Journal Article Molecules 26 24 7593 MDPI AG 1420-3049 α-amylase; cholinesterase; pancreatic lipase; functional food; Nannochloropsis oculata; Porphyridium purpureum; Arthorspira platensis; Chlorella vulgaris 15 12 2021 2021-12-15 10.3390/molecules26247593 COLLEGE NANME Biosciences Geography and Physics School COLLEGE CODE BGPS Swansea University The APC was funded by the Leading Research Groups support project from the subsidy increased for the period 2020–2025 in the amount of 2% of the subsidy referred to Art. 387 (3) of the Law of 20 July 2018 on Higher Education and Science, obtained in 2019. 2022-01-18T17:00:07.8253509 2022-01-10T14:49:17.9564915 Faculty of Science and Engineering School of Biosciences, Geography and Physics - Biosciences Marta Vinha Vieira 1 Igor Piotr Turkiewicz 2 Karolina Tkacz 3 Claudio Fuentes Grunewald 0000-0002-3122-9452 4 Lorenzo M. Pastrana 5 Pablo Fuciños 6 Aneta Wojdyło 7 Paulina Nowicka 8 59124__22092__2c63bbca558944b6a18be37a3330037e.pdf 59124.pdf 2022-01-10T14:51:41.3351475 Output 695330 application/pdf Version of Record true Copyright: © 2021 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license true eng https://creativecommons.org/licenses/by/4.0/
title Microalgae as a Potential Functional Ingredient: Evaluation of the Phytochemical Profile, Antioxidant Activity and In-Vitro Enzymatic Inhibitory Effect of Different Species
spellingShingle Microalgae as a Potential Functional Ingredient: Evaluation of the Phytochemical Profile, Antioxidant Activity and In-Vitro Enzymatic Inhibitory Effect of Different Species
Claudio Fuentes Grunewald
title_short Microalgae as a Potential Functional Ingredient: Evaluation of the Phytochemical Profile, Antioxidant Activity and In-Vitro Enzymatic Inhibitory Effect of Different Species
title_full Microalgae as a Potential Functional Ingredient: Evaluation of the Phytochemical Profile, Antioxidant Activity and In-Vitro Enzymatic Inhibitory Effect of Different Species
title_fullStr Microalgae as a Potential Functional Ingredient: Evaluation of the Phytochemical Profile, Antioxidant Activity and In-Vitro Enzymatic Inhibitory Effect of Different Species
title_full_unstemmed Microalgae as a Potential Functional Ingredient: Evaluation of the Phytochemical Profile, Antioxidant Activity and In-Vitro Enzymatic Inhibitory Effect of Different Species
title_sort Microalgae as a Potential Functional Ingredient: Evaluation of the Phytochemical Profile, Antioxidant Activity and In-Vitro Enzymatic Inhibitory Effect of Different Species
author_id_str_mv 8d7cf97e82178c021883618d24acb4b4
author_id_fullname_str_mv 8d7cf97e82178c021883618d24acb4b4_***_Claudio Fuentes Grunewald
author Claudio Fuentes Grunewald
author2 Marta Vinha Vieira
Igor Piotr Turkiewicz
Karolina Tkacz
Claudio Fuentes Grunewald
Lorenzo M. Pastrana
Pablo Fuciños
Aneta Wojdyło
Paulina Nowicka
format Journal article
container_title Molecules
container_volume 26
container_issue 24
container_start_page 7593
publishDate 2021
institution Swansea University
issn 1420-3049
doi_str_mv 10.3390/molecules26247593
publisher MDPI AG
college_str Faculty of Science and Engineering
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hierarchy_top_id facultyofscienceandengineering
hierarchy_top_title Faculty of Science and Engineering
hierarchy_parent_id facultyofscienceandengineering
hierarchy_parent_title Faculty of Science and Engineering
department_str School of Biosciences, Geography and Physics - Biosciences{{{_:::_}}}Faculty of Science and Engineering{{{_:::_}}}School of Biosciences, Geography and Physics - Biosciences
document_store_str 1
active_str 0
description The functional food market has been in a state of constant expansion due to the increasing awareness of the impact of the diet on human health. In the search for new natural resources that could act as a functional ingredient for the food industry, microalgae represent a promising alternative, considering their high nutritional value and biosynthesis of numerous bioactive compounds with reported biological properties. In the present work, the phytochemical profile, antioxidant activity, and enzymatic inhibitory effect aiming at different metabolic disorders (Alzheimer's disease, Type 2 diabetes, and obesity) were evaluated for the species , , , and . All the species presented bioactive diversity and important antioxidant activity, demonstrating the potential to be used as functional ingredients. Particularly, and exhibited higher carotenoid and polyphenol content, which was reflected in their superior biological effects. Moreover, the species exhibited remarkable enzymatic inhibition for all the analyses.
published_date 2021-12-15T20:17:40Z
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