Research Article

Heat-Resistant Aphanizomenon flos-aquae (AFA) Extract (Klamin®) as a Functional Ingredient in Food Strategy for Prevention of Oxidative Stress

Figure 1

Fluorescence measures and absorbance quantification of AFA extracts under no-thermic (AFA-E) and thermic stress (AFA-HS). (a) Fluorescence intensity at 635 nm (phycocyanins), 532 nm (phycoerythrins), 488 nm (chlorophyll), and 473 nm (carotenoids). (b) Chemical analysis, ATR-FTIR spectra of the AFA-E (top) and AFA-HS (bottom) samples. (c) Polyphenol contents of the AFA-E and AFA-HS assayed by Folin-Ciocalteu. (d) Antioxidant capacity of the AFA-E and AFA-HS assayed by ORAC reducing capacity. (e) ABTS assays, comparison between the radical scavenging activity percentages of the AFA-E (left) and the AFA-HS (right) after 24 h.