In:
Food Science & Nutrition, Wiley, Vol. 4, No. 5 ( 2016-09), p. 753-758
Abstract:
Phytonutrients and pigments present in cyanobacteria act as antioxidants, which facilitate the formation of body's defense mechanism against free radical damage to cells. The aim of this investigation was to study the total phenolic content ( TPC ), total flavonoid content ( TFC ), antioxidant activity, phycobiliproteins ( PBP s), and active compounds in four cyanobacterial species, that is, Oscillatoria sp., Lyngbya sp., Microcystis sp., and Spirulina sp. isolated from fresh water bodies of Sri Lanka. In this study, Lyngbya sp. , showed highest TPC (5.02 ± 0.20 mg/g), TFC (664.07 ± 19.76 mg/g), and total PBP s (127.01 mg/g) value. The ferric reducing antioxidant power ( FRAP ) was recorded highest in Oscillatoria sp. (39.63 ± 7.02), whereas the 2,2‐diphenyl‐1‐picrylhydrazyl ( DPPH ) radical scavenging activity was also reported the highest in Oscillatoria sp. (465.31 ± 25.76) followed by Lyngbya sp. (248.39 ± 11.97). In FTIR spectroscopy, Lyngbya sp. does not show any N‐H stretching band which is ultimately responsible for the inhibition of antioxidant activity. The study revealed that Lyngbya sp. and Oscillatoria sp. can be an excellent source for food, pharmaceutical, and other industrial uses.
Type of Medium:
Online Resource
ISSN:
2048-7177
,
2048-7177
DOI:
10.1002/fsn3.2016.4.issue-5
Language:
English
Publisher:
Wiley
Publication Date:
2016
detail.hit.zdb_id:
2703010-6
