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Analysis of Fatty Acid Content and Composition in Microalgae
Published on: October 1, 2013
Assessment of Marine Microalgae's Bioactive Extracts Potential for Food Applications
V Sousa1, M Coelho2, J Martins1,3
1Centre of Biological Engineering (CEB), University of Minho, Braga, Portugal.
Molecular Nutrition & Food Research
|January 28, 2026
Summary
Marine microalgae extracts from Dunaliella salina and Pavlova gyrans show significant antioxidant and antibacterial properties. These bioactive compounds offer potential as safe, sustainable ingredients for functional foods.
Area of Science:
- Marine biotechnology
- Food science
- Natural product chemistry
Background:
- Growing demand for sustainable and functional food ingredients.
- Marine microalgae are a promising source of bioactive compounds.
- Need to evaluate specific microalgae species for food applications.
Purpose of the Study:
- Evaluate the bioactivity, safety, and metabolite profile of Dunaliella salina and Pavlova gyrans extracts.
- Compare two extraction methods: osmotic shock and bead milling with ethanol.
- Assess potential for use as functional food ingredients.
Main Methods:
- Extraction of bioactive compounds using osmotic shock and bead milling with ethanol.
- Analysis of metabolite profiles (peptides, amino acids, pigments).
- Assays for antioxidant activity (DPPH, cellular), antibacterial activity, enzyme inhibition (α-glucosidase, ACE), and cell viability.
Main Results:
- Aqueous extracts rich in peptides/amino acids; ethanolic extracts rich in pigments.
- Both extracts showed significant antioxidant activity; aqueous extracts were stronger.
- Effective inhibition of various bacteria (Listeria, E. coli, Staphylococcus, Bacillus, Pseudomonas).
- Demonstrated antidiabetic (α-glucosidase inhibition) and antihypertensive (ACE inhibition) potential.
- Extracts confirmed safe via cell viability assays.
Conclusions:
- Dunaliella salina and Pavlova gyrans are valuable sources of bioactive compounds.
- Extraction methods influence metabolite profiles and bioactivity.
- These microalgae are safe and suitable for developing innovative, functional, and eco-friendly food ingredients.
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