Antioxidant activities of polysaccharides obtained from Chlorella pyrenoidosa via different ethanol concentrations.

An ultrasonic-assisted extraction of Chlorella pyrenoidosa polysaccharides (CPP) was carried out using different concentrations of ethanol for precipitation, and named as CPP60, CPP70 and CPP85, respectively. The monosaccharide composition of each polysaccharide (CPP) was determined using gas chromatography (GC) and the antioxidant activity of each was investigated via the reducing power and scavenging activity of hydroxyl radicals, 2,2-diphenyl-1-picrylhydrazyl (DPPH) radicals and superoxide anion radicals, respectively. All of the polysaccharides examined possessed antioxidant activity in vitro. CPP70 exhibited stronger scavenging activity against superoxide, DPPH and hydroxyl radicals, when compared with CPP60 and CPP85. This suggests that polysaccharides from C. pyrenoidosa precipitated by a final ethanol concentration of 70%, have the potential to be developed as natural antioxidants for use in food and pharmaceuticals.