The Volatile Composition and the Potential Health Benefits of Different Microalgae Strains
Foods, ISSN: 2304-8158, Vol: 13, Issue: 14
2024
- 4Captures
- 2Mentions
Metric Options: CountsSelecting the 1-year or 3-year option will change the metrics count to percentiles, illustrating how an article or review compares to other articles or reviews within the selected time period in the same journal. Selecting the 1-year option compares the metrics against other articles/reviews that were also published in the same calendar year. Selecting the 3-year option compares the metrics against other articles/reviews that were also published in the same calendar year plus the two years prior.
Example: if you select the 1-year option for an article published in 2019 and a metric category shows 90%, that means that the article or review is performing better than 90% of the other articles/reviews published in that journal in 2019. If you select the 3-year option for the same article published in 2019 and the metric category shows 90%, that means that the article or review is performing better than 90% of the other articles/reviews published in that journal in 2019, 2018 and 2017.
Citation Benchmarking is provided by Scopus and SciVal and is different from the metrics context provided by PlumX Metrics.
Example: if you select the 1-year option for an article published in 2019 and a metric category shows 90%, that means that the article or review is performing better than 90% of the other articles/reviews published in that journal in 2019. If you select the 3-year option for the same article published in 2019 and the metric category shows 90%, that means that the article or review is performing better than 90% of the other articles/reviews published in that journal in 2019, 2018 and 2017.
Citation Benchmarking is provided by Scopus and SciVal and is different from the metrics context provided by PlumX Metrics.
Metrics Details
- Captures4
- Readers4
- Mentions2
- Blog Mentions1
- Blog1
- News Mentions1
- News1
Most Recent News
Instituto Superior de Agronomia Researchers Report Research in Food Research (The Volatile Composition and the Potential Health Benefits of Different Microalgae Strains)
2024 AUG 12 (NewsRx) -- By a News Reporter-Staff News Editor at NewsRx Life Science Daily -- New research on food research is the subject
Article Description
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 potential 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 ɑ-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.
Bibliographic Details
Provide Feedback
Have ideas for a new metric? Would you like to see something else here?Let us know