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. 2021 Sep 19;10(9):2226. doi: 10.3390/foods10092226

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© 2021 by the authors.

Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/).

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(a) Total phenolic compound content (mg GAE 100 g⁻) and (b) DPPH antioxidant activity (%) of the algae extracts (Cla, Cladophora rupestris; Ul, Ulva intestinalis; Furc, Furcellaria lumbricalis; Chlo, Chlorella vulgaris; Sp1, Spirulina (Arthrospira platensis) multiplied in the laboratory; Sp2, Spirulina (Ltd. “Spila“); TPC, total phenolic compounds content; GAE, gallic acid equivalents; DPPH, 1,1-diphenyl-2-picrylhydrazyl; a–c for the same analytical parameters, in macro- and microalgae groups, means with different letters are significantly different (p ≤ 0.05). A–D for the same analytical parameters, in all algal samples, means with different letters are significantly different (p ≤ 0.05)).