احمد آقایی

In the past decades, food scientists have been searching for natural replacements to substitute synthetic antioxidants. Although, most commercially available natural antioxidants are derived from plants, however, unicellular microalgaeare a hopeful alternative source of antioxidants. Carotenoids and phenolic compounds are important classes of antioxidants. Little evidence is however accessible about the importance of phenolic compounds inmicroalgae. Therefore, in the present research, the effect of two different extraction solvents (water and methanol) onthe total phenolic content (TPC) of green microalga, Chlorella vulgaris, were investigated and compared. The total phenolic compounds were determined colorimetrically using Folin-Ciocalteu reagent and spectrophotometer (UV-1800Shimadzu, Japan) at 765 nm wavelength. Gallic acid was used for the preparation of standard calibration curve. Inconclusion, results showed that methanol is a suitable and efficient solvent for the extraction of total phenolic compounds from microalgae Chlorella vulgaris.