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Enzymatic and non-enzymatic antioxidant potentials of Chlorella vulgaris grown in effluent of a confectionery industry

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Abstract

Enzymatic and non-enzymatic antioxidant potentials of Chlorella vulgaris have gained considerable importance in recent decades. C. vulgaris strain highly tolerant to extreme pH variations was isolated and mass-cultivated in the wastewater from a confectionery industry. C.vulgaris showed better growth in wastewater than in improvised CFTRI medium. The microalgal biomass was then screened for the following antioxidants: peroxidase, superoxide dismutase, polyphenol oxidase, glutathione peroxidase, chlorophyll a, ascorbic acid, α-tocopherol and reduced glutathione. The total polyphenol content of the strain was also studied. The strain showed a high degree of enzymatic antioxidant activity (0.195 × 10−5 ± 0.0072 units/cell peroxidase, 0.04125 × 10−5 ± 0.001 units/cell superoxide dismutase, 0.2625 × 10−5 ± 0.003 units/cell polyphenol oxidase and 0.025 × 10−5 ± 0.003 glutathione peroxidase). The microalgal biomass also showed, per milligram weight, 0.2182 ± 0.005 μg of ascorbic acid, 0.00264 ± 0.001 μg of α-tocopherol and 0.07916 ± 0.004 μg of reduced glutathione. These results represent the possibility of using C. vulgaris grown in confectionery industry wastewater as a source of nutritious supplement, which is highly promising in terms of both economic and nutritional point of view.

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Authors and Affiliations

  1. Department of Plant Biology and Plant Biotechnology, Ramakrishna Mission Vivekananda College, Chennai, 600 004, Tamil Nadu, India

    R. Ranjith Kumar, P. Hanumantha Rao, V. V. Subramanian & V. Sivasubramanian

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  1. R. Ranjith Kumar
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  2. P. Hanumantha Rao
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  3. V. V. Subramanian
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  4. V. Sivasubramanian
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Correspondence to R. Ranjith Kumar.

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Kumar, R.R., Rao, P.H., Subramanian, V.V. et al. Enzymatic and non-enzymatic antioxidant potentials of Chlorella vulgaris grown in effluent of a confectionery industry. J Food Sci Technol 51, 322–328 (2014). https://doi.org/10.1007/s13197-011-0501-2

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