ANTIOXIDANT ACTIVITY OF THE MICROALGA SPIRULINA-MAXIMA

Spirulina maxima, which is used as a food additive, is a microalga ric h in protein and other essential nutrients, Spirulina contains phenoli c acids, tocopherols and a-carotene which are known to exhibit antioxi dant properties. The aim of the present study was to evaluate the anti oxidant 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 inc ubated with and without the extract at 37 degrees C. The IC50 (concent ration which causes a 50% reduction of oxidation) of the extract in th is system was 0.18 mg/ml. The in vivo antioxidant capacity was evaluat ed in plasma and liver of animals receiving a daily dose of 5 mg for 2 and 7 weeks. Plasma antioxidant capacity was measured in brain homoge nate incubated for 1 h at 37 degrees C, The production of oxidized com pounds in liver after 2 h of incubation at 37 degrees C was measured i n terms of thiobarbituric acid reactant substances (TBARS) in control and experimental groups. Upon treatment, the antioxidant capacity of p lasma was 71% for the experimental group and 54% for the control group . Data from liver spontaneous peroxidation studies were not significan tly different between groups. The amounts of phenolic acids, alpha-toc opherol and beta-carotene were determined in Spirulina extracts. The r esults obtained indicate that Spirulina provides some antioxidant prot ection for both in vitro and in vivo systems.