Production of antioxidants by Anabaena PCC 7119 and evaluation of their protecting activity against oxidation of soybean oil

The objective of this work was to study the occurrence of antioxidant compounds in the cyanobacterium Anabaena PCC 7119, as part of our research on new antioxidants for use in food preservation. Anabaena PCC 7119 was grown under light intensities of 100 (I), 200 (II) and 300 (III) micromoles of phot...

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Bibliographic Details
Published in:Food biotechnology 2006-01, Vol.20 (1), p.65-77
Main Authors: Lima Araujo, K.G, Domingues, J.R, Sabaa Srur, A.U.O, Silva, A.J.R. da
Format: Article
Language:English
Subjects:
Anabaena
Anabaena PCC 7119
antioxidant activity
antioxidants
biomass
culture media
cyanobacteria
Cyanobacterium
Cyanophyta
food additives
food preservation
food preservatives
free radicals
light intensity
Natural additives
photosynthesis
photosynthetic bacteria
Solanum tuberosum
soybean oil
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Summary:The objective of this work was to study the occurrence of antioxidant compounds in the cyanobacterium Anabaena PCC 7119, as part of our research on new antioxidants for use in food preservation. Anabaena PCC 7119 was grown under light intensities of 100 (I), 200 (II) and 300 (III) micromoles of photons/m2.seg. Biomass was obtained in the exponential and stationary phases and was extracted with methanol. Extracts were fractionated on a charcoal column and the fractions were tested for antioxidant activity using thin layer chromatography beta-carotene bleach test. The higher biomass production was obtained with light intensity II. Antioxidant activity was found in the extracts of all growth phases for light intensities I, and II but not for III. The ability of the extracts to prevent soybean oil oxidation was also tested. Biomass extracts obtained from both exponential and stationary phases under conditions I and II displayed antioxidant and synergistic activities in soybean oil. Moreover, when tested in oil used in frying potatoes, the extracts displayed heat stability. The extract obtained from biomass III did not show such activities suggesting that excess light decreased the production of antioxidant compounds. Our results demonstrate the potential of biotechnology of cyanobacteria in the production of new antioxidants for food preservation.
ISSN:0890-5436
1532-4249
DOI:10.1080/08905430500524200