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Advisor(s)
Abstract(s)
The use of microalgae as a food ingredient has been gaining attention in recent years
due to its nutritional benefits. The main goals of this study were to (i) assess the nutritional po-
tential of Chlorella vulgaris, Tetraselmis chuii, Microchloropsis gaditana, and Phaeodactylum tricornutum;
(ii) evaluate their bioactive properties (antioxidant activity, total phenolic content, and α-amylase
inhibitory activity) and (iii) assess the main volatile compounds composition. The protein content
was considerably high (32–44 mg/100 g dw) for all the microalgae strains. The DPPH scavenging
potential range was 14–25 mg Trolox/100 g dw (highest for T. chuii) and the ferric reducing power
ability range was 13–67 μmol Trolox/dw (higher for T. chuii). The total phenolic content range
was 2–7 mg of gallic acid equivalents/g dw, for M. gaditana and T. chuii, respectively, which was
mainly due to the presence of catechin (1–9 μg/g dw), epicatechin (3–29 μg/g dw), and vanillic acid
(1–14 μg/g dw). The A-amylase inhibitory potential range was 26–42%. C. vulgaris was richer in
chlorophyll a (18 mg/g dw), whilst T. chuii was particularly rich in chlorophyll b (29 mg/g dw).
P. tricornutum showed the highest carotenoid content (4 mg/g dw). Aldehydes and alkanes were
the major compounds identified in M. gaditana, whereas alcohols and N-based compounds existed
in higher amounts in P. tricornutum. T. chuii and C. vulgaris were enriched in ketones and alkenes.
This study’s novelty lies in its comprehensive and integrative analysis of the nutritional, bioactive,
and volatile properties of four distinct microalgae strains. By providing detailed comparisons and
highlighting potential applications in functional foods, it offers a unique contribution to the field of
microalgae research and its practical application in the food industry. This multifaceted approach
sets it apart from existing studies, offering new insights and opportunities for leveraging microalgae
as valuable food ingredients.
Description
Keywords
microalgae nutritional composition antioxidant activity antidiabetic activity volatile organic compounds
Pedagogical Context
Citation
Grácio, M.; Ferreira, J.; Steinrücken, P.; Kleinegris, D.M.M.; Sousa, I.; Nunes, M.C.; Raymundo, A. The Volatile Composition and the Potential Health Benefits of Different Microalgae Strains. Foods 2024, 13, 2174. https://doi.org/10.3390/foods13142174
Publisher
MDPI