Assessment of Nutritional and Antioxidant Activity of Sport Drink Enriched with Spirulina platensis

Journal of Chemical Health Risks

دوره 13، شماره 3، آذر 2023، صفحه 485-496   

نوع مقاله: Original Article

شناسه دیجیتال (DOI): 10.22034/jchr.2022.1953680.1516

نویسندگان

Tahereh Sadeghi¹؛ Mohammad Mehdi Marvizadeh^{* 2}؛ Fateme Ebrahimi³؛ Shahrzad Mafi^{* 4}؛ Omid Foughani⁵؛ Abdorreza Mohammadi Nafchi⁶

¹Department of Food Science and Technology, Science and Research Branch, Islamic Azad University, Tehran, Iran

²Young Researchers and Elite Club, Damghan Branch, Islamic Azad University, Damghan, Semnan, Iran

³Department of Food Safety and Hygiene, Science and Research Branch, Islamic Azad University, Tehran, Iran

⁴Department of Food Science and Technology, North Tehran Branch, Islamic Azad University, Tehran, Iran

⁵Department of Agriculture, Faculty of Natural Resources, Sari Agricultural Sciences and Natural Resources University, Sari, Iran

⁶Food Technology Division, School of Industrial Technology, Universiti Sains Malaysia, Penang, Malaysia

چکیده

In this study, a sports drink was prepared with the addition of different concentrations of Spirulina platensis (0.05%, 0.125%, and 0.25% w/w). Spirulina biomass was extracted by ethanol, ethanol/water, and water and added to a sports drink. During storage time (21 days, 4°C), the chemical properties of these drinks such as antioxidant activity, ascorbic acid, and total sugar were evaluated. The lowest and highest amount of total sugar also was observed in the control sample, and sports drink containing 0.25% aqueous extract, respectively. After 21 days of storage, total sugar decreased by 40%, 27.25% and 38% for samples containing 0.25% alcoholic, water and hydroalcoholic extracts. The ascorbic acid content of sports drinks was significantly higher (p < 0.05) in the treatment sample in the comparison with control sample. Content of ascorbic acid was highest in sports drinks containing 0.25% aqueous extract and decreased (up to 1.3mg/100cc) with storage. The addition of spirulina increased the antioxidant activity of the sports drink. Among the sports drinks containing alcoholic, water and hydroalcoholic extracts, minimum control of free radicals, respectively pertained to the samples containing 0.05% of Spirulina extract (18.31, 23.33 and 22.11) after 21 days of storage. Also, the antioxidant properties of the sports drink samples decreased during storage time. According to the findings of this research, the addition of spirulina extract to sports drinks improves their nutritional and antioxidant characteristics.

کلیدواژه‌ها

AAntioxidant activity؛ Aqueous and alcoholic extracts؛ Ascorbic acid؛ Chemical properties؛ Algae

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