226
T. Casagrande do Nascimento et al.
Goiris, K., Muylaert, K., Voorspoels, S., Noten, B., De Paepe, D., E Baart, G. J., & De Cooman,
L. (2014). Detection of flavonoids in microalgae from different evolutionary lineages. Journal of
Phycology, 50(3), 483–492.
Granato, D., Shahidi, F., Wrolstad, R., Kilmartin, P., Melton, L. D., Hidalgo, F. J., & Finglas, P.
(2018). Antioxidant activity, total phenolics and flavonoids contents: Should we ban in vitro
screening methods? Food Chemistry, 264.
Gülçin, I. (2015). Chapter 17. Fe 3+ –Fe 2+ transformation method: An important antioxidant assay.
In D. Armstrong (ed.), Advanced protocols in oxidative stress III, methods in molecular biology
(pp. 233–246). New York: Springer.
Hossain, F., Ratnayake, R. R., Meerajini, K., & Kumara, K. L. W. (2016). Antioxidant properties
in some selected cyanobacteria isolated from fresh water bodies of Sri Lanka. Food Science &
Nutrition, 753–758.
Huang, D., Ou, B., & Prior, R. L. (2005). The chemistry behind antioxidant capacity assays. Journal
of Agriculture and Food Chemistry, 53, 1841–1856.
Huang, D., OU, B., Hampsch-Woodill, M., Flanagan, J. A., & Deemer, E. K. (2002). Development
and validation of oxygen radical absorbance capacity assay for lipophilic antioxidants using
randomly methylated -cyclodextrin as the solubility enhancer. Journal of Agricultural and Food
Chemistry, 50, 1815–1821.
Jacob-Lopes, E., Maroneze, M. M., Deprá, M. C., Sartori, R. B., Dias, R. R., & Zepka, L. Q. (2019).
Bioactive food compounds from microalgae: An innovative framework on industrial biorefineries.
Current Opinion In Food Science, 25, 1–7.
Jung, S., Park, J. S., Shim, H. J., Kwon, Y. S., Kim, H. G., & Shin, H. S. (2016). Antioxidative effect
of phycoerythrin derived from Grateloupia filicina on rat primary astrocytes. Biotechnology and
Bioprocess Engineering, 21(682), 676–682.
Kumar, S. S., Devasagayam, T. P. A., Bhushan, B., & Verma, N. C. (2001). Scavenging of reactive
oxygen species by chlorophyllin: An ESR study. Free Radical Research, 35(5), 563–574.
Lanfer-Marquez, U. M., Barros, R. M. C., & Sinnecker, P. (2005). Antioxidant activity of
chlorophylls and their derivatives. Food Research International, 38, 885–891.
Leopoldini, M., Marino, T., Russo, N., & Toscano, M. (2004). Antioxidant properties of phenolic
compounds: H-atom versus electron transfer mechanism. Journal of Physical Chemistry A,
108(22), 4916–4922.
López-Alarcón, C., & Lissi, E. (2006). A novel and simple ORAC methodology based on the
interaction of pyrogallol red with peroxyl radicals. Free Radical Research, 40(9), 979–985.
Montenegro, M. A., Rios, O. A., Mercadante, A. Z., Nazareno, M. A., & Borsarelli, C. D. (2004).
Model studies on the photosensitized isomerization of bixin. Journal of Agricultural and Food
Chemistry, 52, 367–373.
Nascimento, T. C., Cazarin, C. B. B., Maróstica, M. R., Jr., Risso, É. M., Amaya-farfan, J.,
Grimaldi, R., et al. (2019). Microalgae biomass intake positively modulates serum lipid profile
and antioxidant status. Journal of Functional Foods, 58, 11–20.
Ou, B., Hampsch-Woodill, M., & Prior, R. L. (2001). Development and validation of an improved
oxygen radical absorbance capacity assay using fluorescein as the fluorescent probe. Journal of
Agriculture and Food Chemistry, 49, 4619–4626.
Ou, B., Chang, T., Huang, D., Prior, R. L. (2013). AOAC Official method 2012.23 total antioxidant
activity. AOAC International, 96(6), 1372–6.
Pagnussatt, F. A., Lima, V. R., & Dora, C. L. (2016). Assessment of the encapsulation effect of
phenolic compounds from spirulina sp. leb-18 on their Antifusarium Activities. Food Chemistry,
211, 616–623.
Patel, S. N., Sonani, R. R., Jakharia, K., Bhastana, B., Patel, H. M., Chaubey, M. G., et al. (2018).
International journal of biological macromolecules antioxidant activity and associated structural
attributes of halomicronema phycoerythrin. International Journal of Biological Macromolecules,
111, 359–369.
T. Casagrande do Nascimento et al.
Goiris, K., Muylaert, K., Voorspoels, S., Noten, B., De Paepe, D., E Baart, G. J., & De Cooman,
L. (2014). Detection of flavonoids in microalgae from different evolutionary lineages. Journal of
Phycology, 50(3), 483–492.
Granato, D., Shahidi, F., Wrolstad, R., Kilmartin, P., Melton, L. D., Hidalgo, F. J., & Finglas, P.
(2018). Antioxidant activity, total phenolics and flavonoids contents: Should we ban in vitro
screening methods? Food Chemistry, 264.
Gülçin, I. (2015). Chapter 17. Fe 3+ –Fe 2+ transformation method: An important antioxidant assay.
In D. Armstrong (ed.), Advanced protocols in oxidative stress III, methods in molecular biology
(pp. 233–246). New York: Springer.
Hossain, F., Ratnayake, R. R., Meerajini, K., & Kumara, K. L. W. (2016). Antioxidant properties
in some selected cyanobacteria isolated from fresh water bodies of Sri Lanka. Food Science &
Nutrition, 753–758.
Huang, D., Ou, B., & Prior, R. L. (2005). The chemistry behind antioxidant capacity assays. Journal
of Agriculture and Food Chemistry, 53, 1841–1856.
Huang, D., OU, B., Hampsch-Woodill, M., Flanagan, J. A., & Deemer, E. K. (2002). Development
and validation of oxygen radical absorbance capacity assay for lipophilic antioxidants using
randomly methylated -cyclodextrin as the solubility enhancer. Journal of Agricultural and Food
Chemistry, 50, 1815–1821.
Jacob-Lopes, E., Maroneze, M. M., Deprá, M. C., Sartori, R. B., Dias, R. R., & Zepka, L. Q. (2019).
Bioactive food compounds from microalgae: An innovative framework on industrial biorefineries.
Current Opinion In Food Science, 25, 1–7.
Jung, S., Park, J. S., Shim, H. J., Kwon, Y. S., Kim, H. G., & Shin, H. S. (2016). Antioxidative effect
of phycoerythrin derived from Grateloupia filicina on rat primary astrocytes. Biotechnology and
Bioprocess Engineering, 21(682), 676–682.
Kumar, S. S., Devasagayam, T. P. A., Bhushan, B., & Verma, N. C. (2001). Scavenging of reactive
oxygen species by chlorophyllin: An ESR study. Free Radical Research, 35(5), 563–574.
Lanfer-Marquez, U. M., Barros, R. M. C., & Sinnecker, P. (2005). Antioxidant activity of
chlorophylls and their derivatives. Food Research International, 38, 885–891.
Leopoldini, M., Marino, T., Russo, N., & Toscano, M. (2004). Antioxidant properties of phenolic
compounds: H-atom versus electron transfer mechanism. Journal of Physical Chemistry A,
108(22), 4916–4922.
López-Alarcón, C., & Lissi, E. (2006). A novel and simple ORAC methodology based on the
interaction of pyrogallol red with peroxyl radicals. Free Radical Research, 40(9), 979–985.
Montenegro, M. A., Rios, O. A., Mercadante, A. Z., Nazareno, M. A., & Borsarelli, C. D. (2004).
Model studies on the photosensitized isomerization of bixin. Journal of Agricultural and Food
Chemistry, 52, 367–373.
Nascimento, T. C., Cazarin, C. B. B., Maróstica, M. R., Jr., Risso, É. M., Amaya-farfan, J.,
Grimaldi, R., et al. (2019). Microalgae biomass intake positively modulates serum lipid profile
and antioxidant status. Journal of Functional Foods, 58, 11–20.
Ou, B., Hampsch-Woodill, M., & Prior, R. L. (2001). Development and validation of an improved
oxygen radical absorbance capacity assay using fluorescein as the fluorescent probe. Journal of
Agriculture and Food Chemistry, 49, 4619–4626.
Ou, B., Chang, T., Huang, D., Prior, R. L. (2013). AOAC Official method 2012.23 total antioxidant
activity. AOAC International, 96(6), 1372–6.
Pagnussatt, F. A., Lima, V. R., & Dora, C. L. (2016). Assessment of the encapsulation effect of
phenolic compounds from spirulina sp. leb-18 on their Antifusarium Activities. Food Chemistry,
211, 616–623.
Patel, S. N., Sonani, R. R., Jakharia, K., Bhastana, B., Patel, H. M., Chaubey, M. G., et al. (2018).
International journal of biological macromolecules antioxidant activity and associated structural
attributes of halomicronema phycoerythrin. International Journal of Biological Macromolecules,
111, 359–369.