Inhibition of Enzymatic and Oxidative Processes by Phenolic Extracts from Spirulina sp. and Nannochloropsis sp.

This study investigates the capacity of phenolic extracts from microalgae Nannochloropsis sp. and Spirulina sp. to inhibit enzymes and free radical activities, intending to find an innovative way to slow down food damage. HPLC-UV and LC-MS/MS served to determine and confirm, respectively, the phenol...

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Detalles Bibliográficos
Autores principales: Scaglioni, Priscila Tessmer, Quadros, Larissa, de Paula, Mariane, Furlong, Vitor Badiale, Abreu, Paulo César, Badiale-Furlong, Eliana
Formato: Online Artículo Texto
Lenguaje:English
Publicado: University of Zagreb Faculty of Food Technology and Biotechnology 2018
Materias:
Original Scientific Papers
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6233013/
https://www.ncbi.nlm.nih.gov/pubmed/30510478
http://dx.doi.org/10.17113/ftb.56.03.18.5495

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6233013/
https://www.ncbi.nlm.nih.gov/pubmed/30510478
http://dx.doi.org/10.17113/ftb.56.03.18.5495

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