The use of algal phycobiliproteins and polyphenols as food ingredients, supplement or antioxidants is very promising future trends for human health and for food stability. A group of scientist evaluated and compared the antiradical and antioxidant activities of extracts from Spirulina platensis. Three extracts (Water, absolute methanol and 50% methanol in water) were analysed for the total Phenolic compounds, phycobiliprotein content: Antiradical and antioxidant activities were evaluated using 2, 2-diphenyl-1-picrylhydrazyl (DPPH) and 2, 2-azinobis (3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) radical scavenging methods.
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