Comparison of Phenolic Compounds of Microalgae Spirulina And Chlorella pyrenoidosa Extract

Mir Babak Taghavi Takyar¹ Shabnam Haghighat Khajavi² Ashraf Haj Hosseini³ Fatemeh Bahrami⁴ Zakiyeh Nozari⁵

1) 1. Department of Science and Food Engineering, Islamic Azad University, Science and Research Branch, Tehran
2) 1. Department of Science and Food Engineering, Islamic Azad University, Science and Research Branch, Tehran
3) 1. Department of Science and Food Engineering, Islamic Azad University, Science and Research Branch, Tehran
4) 1. Department of Science and Food Engineering, Islamic Azad University, Science and Research Branch, Tehran
5) 1. Department of Science and Food Engineering, Islamic Azad University, Science and Research Branch, Tehran

Publication : International Conference on Researches in Science & Engineering(icrsie.com)
Abstract :
The total phenolic compounds were evaluated using a calibration curve of gallic acid using methanol and ethanol as extraction solvents. The size and polydis-persity index of nanovesicles were determined by light scattering and the percentage encapsulation efficiency was determined by a centrifugation process. The stability of the liposomes at storage time was measured by zeta potential for 21 days. The methanol extracts from Spirulina had a higher content of phenolic compounds (2.62 mg gallic acid∙g− 1 of microalgae) compared to the extracts of Chlorella. However, liposomes with ethanolic ex-tracts of the two algae showed higher encapsulation efficiency. The value was higher (96.40%) for Chlorella. All samples obtained nanometric size, with the highest value obtained for the liposome containing ethanol extract of Chlorella (239 nm) differing significantly (p ≤ 0.05) from the others. The liposomes containing extracts of Spiru-lina were more stable during the 21 days of storage, whereas, those consisting of ethanol extract showed no sig-nificant difference (p ≤ 0.05) throughout this period.
Keywords : Extract phenolic components chlorella Spirulina