Activitatea antioxidantă a preparatului etanolic în baza biomasei de Porphyridium cruentum

Abstract

There was studied the impact of antioxidant complex from microalga Porphyridium cruentum biomass on the antioxidant activity of vegetable oils and their oxidation process. The antioxidant complex was obtained by extracting in 96% ethyl alcohol. Antioxidant assay using the radical1,1-diphenyl-2-picryl-hydrazil (DPPH) revealed an increase of the antioxidant activity of oils supplemented with microalgal antioxidant complex. There was determined a decrease (up to 40% for olive oil) in fatty acid oxidation for vegetable oils with microalgal antioxidant extract.