Ryckebosch E.,Research Unit Food and Lipids |
Bruneel C.,Research Unit Food and Lipids |
Muylaert K.,Etienne Sabbelaan |
Foubert I.,Research Unit Food and Lipids
Lipid Technology | Year: 2012
The health benefits of omega-3 long chain polyunsaturated fatty acids (omega-3 LC-PUFA) are recognized worldwide. The traditional source of omega-3 LC-PUFA is fish. However, global consumer needs cannot be supplied by the current global fish harvest. Therefore, new sources of omega-3 LC-PUFA have to be found. Microalgae are producers of omega-3 LC-PUFA and a potential alternative for seafood. Other sources of omega-3 LC-PUFA include krill oil, calamari oil and genetically engineered land plant crops. © 2012 WILEY-VCH Verlag GmbH & Co. KGaA, Weinheim.
Goiris K.,Catholic University of Leuven |
Goiris K.,Leuven Food Science and Nutrition Research Center oe |
Goiris K.,Research unit Aquatic Biology |
Muylaert K.,Research unit Aquatic Biology |
And 5 more authors.
Journal of Applied Phycology | Year: 2012
In the past decades, food scientists have been searching for natural alternatives to replace synthetic antioxidants. In order to evaluate the potential of microalgae as new source of safe antioxidants, 32 microalgal biomass samples were screened for their antioxidant capacity using three antioxidant assays, and both total phenolic content and carotenoid content were measured. Microalgae were extracted using a one-step extraction with ethanol/water, and alternatively, a three-step fractionation procedure using successively hexane, ethyl acetate, and water. Antioxidant activity of the extracts varied strongly between species and further depended on growth conditions and the solvent used for extraction. It was found that industrially cultivated samples of Tetraselmis suecica, Botryococcus braunii, Neochloris oleoabundans, Isochrysis sp., Chlorella vulgaris, and Phaeodactylum tricornutum possessed the highest antioxidant capacities in this study and thus could be a potential new source of natural antioxidants. The results from the different types of extracts clearly indicated that next to the well-studied carotenoids, phenolic compounds also contribute significantly to the antioxidant capacity of microalgae. © 2012 Springer Science+Business Media B.V.