Antioxidant activity of the microalga Spirulina maxima

RESUMO

Spirulina maxima, which is used as a food additive, is a microalga rich in protein and other essential nutrients. Spirullina contains phenolic acids, tocopherols and Beta-carotene which are known to exhibit antioxidant properties. The aim of the present study was to evaluate the antioxidant capacity of a Spirulina extract. The antioxidant activity of a methanolic extract of Spirulina was determined in vitro and in vivo. The in vitro antioxidant capacity was tested on a brain homogenate incubated with and without the extract at 37 degrees Celsius. The IC(50) (concentration which causes a 50 per cent reduction of oxidation) of the extract in this system was 0.18 mg/ml. The in vivo antioxidant capacity was evaluated in plasma and liver of animals recceiving a daily dose of 5 mg for 2 and 7 weeks Plasma antioxidant capacity was measured in brain homogenate incubated for 1 h at 37 degrees Celsius. The production of oxidized compounds in liver after 2 h of incubation at 37 degrees Celsius was measured in terms of thiobarbituric acid reactant substances (TBARS) in control and experimental groups. Upon treatment, the antioxidant capacity of plasma was 71 per cent for the experimental group and 54 per cent for the control group. Data from liver spontaneous peroxidation studies were not significantly different between groups. The amounts of phenolic acids, alpha-tocopherol and Beta-carotene were determined in Spirulina extracts. The results obtained indicate that Spirulina provides some antioxidant protection for both in vitro and in vitro and vivo systems.