Antioxidant and phytonutrient activities of Spirulina platensis
Agam Kumar | Duraisamy Ramamoorthy | Daneshver Kumar Verma | Arvind Kumar | Naveen Kumar | Kanak Raj Kanak | Binny Mary Marwein | Kalai Mohan
Increasing the consumption of natural substances has increased the demand for biological sources such as Spirulina platensis. The study quantitatively investigates the antioxidant potential and phytonutrient contents in aqueous and ethanol extracts of spirulina. The spirulina was collected from a local farm of Pondicherry and mass cultured in our research laboratory. The spirulina biomass was evaluated for antioxidant potential viz. catalase, SOD, GPx, Vitamin C, Vitamin E, and reduced GSH; phytonutrients contents like total phenol, flavonoid, tannin, carbohydrates, and proteins in both aqueous and ethanolic extracts of spirulina. Significant enzymatic antioxidant activity was observed for ethanolic extract. However, aqueous extracts were higher for catalase, SOD, and GPx activity. The same trend was observed for non-enzymatic activities. Total phenol, flavonoid, and tannin content were observed and high in aqueous extract. However, protein and carbohydrate content were higher in ethanolic extract. We observed a significant change in antioxidant activity and phytonutrient content in ethanolic extract than in aqueous extracts. The strong antioxidant property and higher phytonutrient contents of spirulina can play a vital role in the dietary supplement and combating malnutrition.
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