The Comparison of Antioxidant Property of Enriched Jelly Gum with Chlorella vulgaris and Normal Jelly Gum

Antioxidant is a substance which inhibits production of free radicals, autooxidation in foods and cancers. This study focuses on the antioxidant property and polyphenol compounds of enriched jelly gums enriched with green microalgae Chlorella vulgaris. Moisture, ash and acidity of samples were also evaluated. Jelly gums were produced with different amounts of dried powder of green microalgae Chlorella vulgaris. Antioxidant property of microalgae and products were evaluated by DPPH and polyphenol compounds were evaluated by folin-ciocalteu assay. Moisture, ash and acidity were compared with standards for jelly gums. According to the results, jelly gums hadsignificant antioxidant properties because of Chlorella vulgaris which was27 ± 0.3 mg gallic acid g/dw. This microalga contains the acceptable level of polyphenol compounds and also about 2 ± 1.3 mg equivalent gallic acid g/dw. Moisture was stable in all samples and equal to 12.2. Ash was increased in each evaluation but acidity was decreased every time. Comparing the results of antioxidant properties of these samples with different groups of foods in other studies, it can be perceived that the samples are in the category of high antioxidant property. Using green Chlorella vulgaris assures the presence of polyphenol compounds in the products. Neither moisture, ash nor acidity were non-compliant with the standards.