Miranda M S, Sato S, Mancini-Filho J
Faculdade de Farmácia, Universidade Federal da Bahia, Bahia, Brasil.
Boll Chim Farm. 2001 May-Jun;140(3):165-8.
The chemical composition of Chlorella vulgaris indicates that it has a high nutritional value to a wide range of essential nutrients, such as vitamins, minerals and proteins. Moreover, it contains other compounds such as n-3 and n-6 polynsaturated fatty acids, provitamins and phenolic compounds. In addition, this alga can be produced in large-scale systems. The objective of the present study was to evaluate the antioxidant capacity of a Chlorella cultured on three differents temperatures (15 degrees C, 20 degrees C and 30 degrees C) in 3 Klux. Chlorella cultured samples were submitted to sequential extration using as solvents: ether, methanol and water. The antioxidant activity in the extracts was measured by b-carotene/linoleic acid system, at 50 degrees C and absorbances reading at 470 nm. One control with BHT, 100 ppm was used in this determination. The total phenolic compounds was determined with Folin-Ciocalteu reagent using the spectrophotometric measured at 780 nm with catechin as standard. The phenolic acid analysis were carried out using gas chromatograph equipped with a capillary column and flame ionization detector. Non conjugated and total phenolic acids were identified on the basis of the relative retention time of their derivatives compared with the standard phenolic acids. The methanolic extract from Chlorella cultured at 30 degrees C showed higher antioxidant activity (85%) quite similar of BHT (86%). By the Rancimat test (lipidic medium) two fractions from methanolic extracts showed too higher antioxidant activity with induction times > 37.50 h at 60 degrees C and 11.5 h at 100 degrees C. The total phenolic compounds were 24.95 mg in 1 g of dry alga matter from methanolic extract and five phenolic acids were identified. The phenolic compounds salicylic, trans cinnamic, synaptic, chlorogenic, chimic and caffeic acids found in the methanolic Chlorella extract may be responsible for its higher antioxidant activity.
小球藻的化学成分表明，它对多种必需营养素具有很高的营养价值，如维生素、矿物质和蛋白质。此外，它还含有其他化合物，如n-3和n-6多不饱和脂肪酸、维生素原和酚类化合物。此外，这种藻类可以在大规模系统中生产。本研究的目的是评估在3 Klux光照下，在三种不同温度（15℃、20℃和30℃）下培养的小球藻的抗氧化能力。将培养的小球藻样品依次用乙醚、甲醇和水作为溶剂进行提取。提取物中的抗氧化活性通过β-胡萝卜素/亚油酸体系在50℃下测定，并在470 nm处读取吸光度。在该测定中使用了100 ppm的BHT作为对照。总酚类化合物用福林-西奥尔特试剂测定，以儿茶素为标准品，在780 nm处用分光光度法测定。酚酸分析采用配备毛细管柱和火焰离子化检测器的气相色谱仪进行。根据其衍生物与标准酚酸的相对保留时间鉴定非共轭和总酚酸。在30℃下培养的小球藻的甲醇提取物表现出较高的抗氧化活性（85%），与BHT（86%）非常相似。通过Rancimat试验（脂质介质），甲醇提取物的两个馏分在60℃下诱导时间>37.50 h，在100℃下诱导时间为11.5 h时也表现出较高的抗氧化活性。甲醇提取物中1 g干藻物质中的总酚类化合物为24.95 mg，鉴定出了五种酚酸。在甲醇小球藻提取物中发现的酚类化合物水杨酸、反式肉桂酸、突触酸、绿原酸、奇米酸和咖啡酸可能是其较高抗氧化活性的原因。
