Antioxidant Activities of Phycocyanin: A Bioactive Compound from Spirulina platensis
Hikal, Mohamed S.;
Abstract
Background and Objectives: The cyanobacterium Spirulina also called blue green algae is a
class of gram negative bacteria which possesses wide range of bioactive colored components as
Phycocyanin, carotenoids and chlorophyll. Spirulina is one of the microalgae containing nutrients
that have been used as a functional food in addition to therapeutic and pharmaceutical
applications. This study aimed to evaluate the biochemical composition of Spirulina platensis
biomass and its ethanolic and aqueous extracts, as well as, evaluate the antioxidant activities of
the biomass, ethanolic, aqueous and the purified Phycocyanin.
Materials and Methods: The chemical compositions of Spirulina platensis were determined, as
well as the antioxidant activity of extracts, Phycocyanin, Phycocyanopeptide and Phycocyanobilin
using (DPPH) radical-scavenging activity.
Results: Results show that biomass has higher total proteins (49.72±0.508%), total carbohydrates
(10.3±0.330%), moisture content (7.5±0.685%), lipids (7.2±0.105%) and Minerals (6.9±0.130%). In
biomass, the total phenols (51.20±0.25 µg/mL) and flavonoids (97.73±1.858 µg/mL) were high
compared to the ethanolic (49.48±0.130 and 69.07±1.814 µg/mL) and aqueous (15.27±0.639 and
4.67±0.611 µg/mL) extracts respectively. In the phenolic compounds, pyrogallol was identified as
the major compound in biomass and aqueous extract (63.85 and 12.33%) respectively, E-vanillic
acid in ethanolic (18.20 %), whereas, hespirdin (3.517 and1.639%) were major flavonoids found in
aqueous and ethanolic extracts respectively. The DPPH scavenging activity was found higher in
ethanolic extract compared to aqueous while in bioactive, the order of antioxidant activity was
Phycocyanin > Phycocyanobilin > Phycocyanopeptide.
Conclusions: The study data regarding to Spirulina nutritional value, makes Spirulina an excellent
choice when formulating diets and combating malnutrition. Furthermore, it is a strong antioxidant
and could be used as alternative treatments as anticancer, antidiabetic, and anti-inflammatory
agent.
class of gram negative bacteria which possesses wide range of bioactive colored components as
Phycocyanin, carotenoids and chlorophyll. Spirulina is one of the microalgae containing nutrients
that have been used as a functional food in addition to therapeutic and pharmaceutical
applications. This study aimed to evaluate the biochemical composition of Spirulina platensis
biomass and its ethanolic and aqueous extracts, as well as, evaluate the antioxidant activities of
the biomass, ethanolic, aqueous and the purified Phycocyanin.
Materials and Methods: The chemical compositions of Spirulina platensis were determined, as
well as the antioxidant activity of extracts, Phycocyanin, Phycocyanopeptide and Phycocyanobilin
using (DPPH) radical-scavenging activity.
Results: Results show that biomass has higher total proteins (49.72±0.508%), total carbohydrates
(10.3±0.330%), moisture content (7.5±0.685%), lipids (7.2±0.105%) and Minerals (6.9±0.130%). In
biomass, the total phenols (51.20±0.25 µg/mL) and flavonoids (97.73±1.858 µg/mL) were high
compared to the ethanolic (49.48±0.130 and 69.07±1.814 µg/mL) and aqueous (15.27±0.639 and
4.67±0.611 µg/mL) extracts respectively. In the phenolic compounds, pyrogallol was identified as
the major compound in biomass and aqueous extract (63.85 and 12.33%) respectively, E-vanillic
acid in ethanolic (18.20 %), whereas, hespirdin (3.517 and1.639%) were major flavonoids found in
aqueous and ethanolic extracts respectively. The DPPH scavenging activity was found higher in
ethanolic extract compared to aqueous while in bioactive, the order of antioxidant activity was
Phycocyanin > Phycocyanobilin > Phycocyanopeptide.
Conclusions: The study data regarding to Spirulina nutritional value, makes Spirulina an excellent
choice when formulating diets and combating malnutrition. Furthermore, it is a strong antioxidant
and could be used as alternative treatments as anticancer, antidiabetic, and anti-inflammatory
agent.
Other data
| Title | Antioxidant Activities of Phycocyanin: A Bioactive Compound from Spirulina platensis | Authors | Hikal, Mohamed S. | Keywords | Spirulina platensis; antioxidants; chemical composition; phycocynin. | Issue Date | 2020 | Journal | Journal of Pharmaceutical Research International | Volume | 32(2) | Issue | 2020 | Start page | 73 | End page | 85 | DOI | 10.9734/JPRI/2020/v32i230407 |
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