Effect of Green Algae, Ulva intestinalis on Antioxidant Activity of Pasta

Document Type : Research Paper

Authors

1 MSc. Student, Department of fisheries, Faculty of Natural Resources, University of Guilan, Sowmehsara, Iran.

2 Assistant professor, Department of fisheries, Faculty of Natural Resources, University of Guilan, Sowmehsara, Iran.

Abstract

Marine algae, like other photosynthetic plants, are exposed to a combination of light and oxygen that lead to the formation of free radicals and other strong oxidising agents. Absence of oxidative damage to their structural components suggests that they contain protective antioxidative compounds. The aim of this study was to evaluate the effect of green algae Ulva intestinalis powder on antioxidant activities of pasta. Pasta was prepared with algae as an ingredient at different levels (%5, %10 and %15). In vitro antioxidant properties, total phenolic content and DPPH scavenging analyzed. The results showed that pasta with 15% algal powder had the highest phenoilc content, antioxidant activity and radical scavenging activity (P<0.05). Fortification improved the antioxidant activity and nutritional potential of the studied pasta.

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Journal of Fisheries
Volume 70, Issue 3
February 2018
Pages 309-318

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