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The Volatile Composition and the Potential Health Benefits of Different Microalgae Strains

2024-07Journal article Open access
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dc.contributor.authorGrácio, Madalena
dc.contributor.authorFerreira, Joana
dc.contributor.authorSteinrücken, Pia
dc.contributor.authorKleinegris, Dorinde M. M.
dc.contributor.authorSousa, Isabel
dc.contributor.authorNunes, M.C.
dc.contributor.authorRaymundo, Anabela
dc.date.accessioned2025-08-05T11:05:20Z
dc.date.available2025-08-05T11:05:20Z
dc.date.issued2024-07
dc.description.abstractThe 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.pt_PT
dc.description.versioninfo:eu-repo/semantics/publishedVersionpt_PT
dc.identifier.citationGrácio, 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/foods13142174pt_PT
dc.identifier.doi10.3390/foods13142174pt_PT
dc.identifier.urihttp://hdl.handle.net/10400.5/102652
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.publisherMDPIpt_PT
dc.relation.publisherversionhttps://www.mdpi.com/journal/foodspt_PT
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/pt_PT
dc.subjectmicroalgaept_PT
dc.subjectnutritional compositionpt_PT
dc.subjectantioxidant activitypt_PT
dc.subjectantidiabetic activitypt_PT
dc.subjectvolatile organic compoundspt_PT
dc.titleThe Volatile Composition and the Potential Health Benefits of Different Microalgae Strainspt_PT
dc.typejournal article
dspace.entity.typePublication
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/Concurso de avaliação no âmbito do Programa Plurianual de Financiamento de Unidades de I&D (2017%2F2018) - Financiamento Base/UIDB%2F04129%2F2020/PT
oaire.citation.issue14pt_PT
oaire.citation.startPage2174pt_PT
oaire.citation.titleFoodspt_PT
oaire.citation.volume13pt_PT
oaire.fundingStreamConcurso de avaliação no âmbito do Programa Plurianual de Financiamento de Unidades de I&D (2017/2018) - Financiamento Base
person.familyNameGrácio
person.familyNameFerreira
person.familyNameSousa
person.familyNameNunes
person.familyNameRaymundo
person.givenNameMadalena
person.givenNameJoana
person.givenNameIsabel
person.givenNameMaria Cristiana
person.givenNameAnabela
person.identifier2064951
person.identifier1445512
person.identifier.ciencia-id0E13-5C92-4D96
person.identifier.ciencia-id8113-9DC6-277F
person.identifier.ciencia-id9E15-F6B6-B1D4
person.identifier.ciencia-idD71D-F355-5B85
person.identifier.orcid0000-0002-4327-4509
person.identifier.orcid0000-0002-7637-3466
person.identifier.orcid0000-0001-9384-7646
person.identifier.orcid0000-0002-1281-8606
person.identifier.orcid0000-0001-5266-1685
person.identifier.ridJ-8037-2016
person.identifier.ridM-9260-2013
person.identifier.scopus-author-id56403891100
person.identifier.scopus-author-id6701317947
person.identifier.scopus-author-id55957162900
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.nameFundação para a Ciência e a Tecnologia
rcaap.rightsopenAccesspt_PT
rcaap.typearticlept_PT
relation.isAuthorOfPublication2981983f-bde7-4541-82e7-26517ae590b7
relation.isAuthorOfPublicationa036081c-8344-4844-a606-d949d977be46
relation.isAuthorOfPublication2d9ee74a-d127-41dc-bcf6-883d9e6292d9
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relation.isAuthorOfPublication.latestForDiscovery63f1faff-64dd-41b7-9419-2345092cf183
relation.isProjectOfPublicationfcbea772-82ee-489a-8464-df8378d647fe
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