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Characterization Of Extraction Methods To Recover Phenolic-Rich Antioxidants From Blue Green Algae (Spirulina) Using Response Surface Approaches, Ahmad Salamatullah

Department of Food Science and Technology: Dissertations, Theses, and Student Research

Blue green algae (spirulina) is a dietary system that is widely consumed as a whole food or as a supplement in many Asian countries where populations are mostly unaffected by many of the diseases currently afflicting western societies, such as cancer, heart disease and arthiritis. Indeed, spirulina is a rich source of antioxidants with the phenolic compounds playing a significant role. As components of a complex dietary system, phenolic compounds can act alone or through synergistic mechanisms to impart a greater biologic effect than can be elicited by a sum of the individual parts. Therefore, an understanding of the antioxidative …