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Convolutional neural network model for the qualitative evaluation of geometric shape of carrot root
The main objective of the study is the development of an automatic carrot root classification model, marked as CR-NET, with the use of a Convolutional Neural Network (CNN). CNN with a constant architecture was built, consistingof an alternating arrangement of five Conv2D, MaxPooling2D and Dropout classes, for which in the Python 3.9 programming language a calculation algorithm was developed. It was found that the classification process of the carrot root images was carried out with an accuracy of 89.06%, meaning that 50 images were misclassified. The highest number of 21 erroneously classified photographs were from the extra class, of which 15 to the first class, thus not resulting in significant loss. However, assuming the number of refuse as the classification basis, the model accuracy greatly increases to 98.69%, as only 6 photographs were erroneously assigned.
Pasta with Kiwiberry (Actinidia arguta): Effect on Structure, Quality, Consumer Acceptance, and Changes in Bioactivity during Thermal Treatment
In this study, kiwiberry lyophilizate (KBL) was incorporated into pasta at different levels (5%, 10%, and 15% w/w). Kiwiberry fruits’ characteristics (ascorbic acid, carotenoids, phenolic compounds, and antioxidant activity determination) as well as physical (cooking properties, color, microscopic structure determination, texture, and water molecular dynamics analysis by low-field NMR) and chemical analyses (proximate composition phenolic compounds composition and antioxidant activity) of KBL-enriched pasta were investigated. The replacement of semolina with KBL in the production of pasta significantly changed its culinary properties. Results showed that the addition of KBL leads to a reduction in optimal cooking time and cooking weight (47.6% and 37.3%, respectively). Additionally, a significant effect of the KBL incorporation on the color of both fresh and cooked pasta was observed. A significant reduction in the L* value for fresh (27.8%) and cooked (20.2%) pasta was found. The KBL-enriched pasta had a different surface microstructure than the control pasta and reduced firmness (on average 44.7%). Low-field NMR results have confirmed that the ingredients in kiwiberry fruit can bind the water available in fresh pasta. The heat treatment resulted in increasing the availability of phenolic compounds and the antioxidant activity (64.7%) of cooked pasta. Sensory evaluation scores showed that the use of 5–10% of the KBL additive could be successfully accepted by consumers.
Chemical Composition, Antioxidant, In Vitro and In Situ Antimicrobial, Antibiofilm, and Anti-Insect Activity of Cedar atlantica Essential Oil
The present study was designed to evaluate commercial cedar essential oil (CEO), obtained by hydrodistillation from cedar wood, in relationship to its chemical composition and antioxidant, in vitro and in situ antimicrobial, antibiofilm, and anti-insect activity. For these purposes, gas chromatography–mass spectrometry, DPPH radical-scavenging assay, agar and disc diffusion, and vapor phase methods were used. The results from the volatile profile determination showed that δ-cadinene (36.3%), (Z)-β-farnesene (13.8%), viridiflorol (7.3%), and himachala-2,4-diene (5.4%) were the major components of the EO chemical constitution. Based on the obtained results, a strong antioxidant effect (81.1%) of the CEO was found. CEO is characterized by diversified antimicrobial activity, and the zones of inhibition ranged from 7.33 to 21.36 mm in gram-positive and gram-negative bacteria, and from 5.44 to 13.67 mm in yeasts and fungi. The lowest values of minimal inhibition concentration (MIC) were noted against gram-positive Micrococcus luteus (7.46 µL/mL) and against yeast Candida krusei (9.46 µL/mL). It seems that the vapor phase of CEO can inhibit the growth of the microscopic filamentous fungi of the genus Penicillium according to in situ antifungal analysis on bread, carrots, and celery. This finding confirms the impact of CEO on the change in the protein structure of older biofilms of Pseudomonas fluorescens and Salmonella enterica subsp. enterica. Insecticidal activity of a vapor phase has also been demonstrated against Pyrrhocoris apterus. CEO showed various advantages on antimicrobial activity, and it is an ideal substitute for food safety.
Bacteriota and Antibiotic Resistance in Spiders
Arthropods are reported to serve as vectors of transmission of pathogenic microorganisms to humans, animals, and the environment. The aims of our study were (i) to identify the external bacteriota of spiders inhabiting a chicken farm and slaughterhouse and (ii) to detect antimicrobial resistance of the isolates. In total, 102 spiders of 14 species were collected from a chicken farm, slaughterhouse, and buildings located in west Slovakia in 2017. Samples were diluted in peptone buffered water, and Tryptone Soya Agar (TSA), Triple Sugar Agar (TSI), Blood Agar (BA), and Anaerobic Agar (AA) were used for inoculation. A total of 28 genera and 56 microbial species were isolated from the samples. The most abundant species were Bacillus pumilus (28 isolates) and B. thuringensis (28 isolates). The least isolated species were Rhodotorula mucilaginosa (one isolate), Kocuria rhizophila (two isolates), Paenibacillus polymyxa (two isolates), and Staphylococcus equorum (two isolates). There were differences in microbial composition between the samples originating from the slaughterhouse, chicken farm, and buildings. The majority of the bacterial isolates resistant to antibiotics were isolated from the chicken farm. The isolation of potentially pathogenic bacteria such as Salmonella, Escherichia, and Salmonella spp., which possess multiple drug resistance, is of public health concern.
Antimicrobial and Antioxidant Activity of Different Honey Samples from Beekeepers and Commercial Producers
Honey contains compounds with antioxidant and antibacterial capacities, such as phenolic compounds and carotenoids. The current analysis evaluates the antioxidant and antibacterial activity of 100 honey samples from beekeepers from Slovakia and commercially purchased ones. Honey samples were diluted to 50%, 25%, 12.5%, and 6.25% concentrations. The antimicrobial activity of honey samples was evaluated against three Gram-positive, three Gram-negative bacteria, and four Candida spp. by well diffusion method. The highest antimicrobial effect of all honey concentrations was expressed as the size of the inhibition zone and was found against Pseudomonas aeruginosa among Gram-negative bacteria, Bacillus subtilis among Gram-positive bacteria, and Candida tropicalis among yeasts. Antibiotics used in the study showed the highest antimicrobial effect compared to all concentrations of honey samples. Slovakian honey from beekeepers and commercial honey samples from the Slovak market showed variable inhibitory effectiveness against microorganisms. The honey concentration of 50% was found the most effective. Lower concentrations of honey exhibited no effect against yeasts. The best antioxidant activity was found in a sample of buckwheat honey yielding 70.83% of DPPH inhibition and 2373.85 μg/g TEAC. Overall, better antioxidant activity was evaluated in honeydew honey.
Application of Three Types of Cinnamon Essential Oils as Natural Antifungal Preservatives in Wheat Bread
This research represents the report on the chemical profile, antioxidant, and antifungal (Penicillium (P.) citrinum, P. expansum, and P. crustosum) activities of three types of cinnamon essential oils (EOs), namely Cinnamomum (C.) cassia EO isolated from bark (CCEO), and two C. verum EOs isolated from plant bark (CVBEO) and leaf (CVLEO). The results revealed that the major compounds of the CCEO, CVBEO, and CVLEO were (E)-cinnamaldehyde (77.1%; 44.1%) and eugenol (70.8%), respectively; the demonstrable (p < 0.05) strongest antioxidant activity was detected in CVLEO (488.0 ± 1.2 TEAC; 84.0 ± 0.3%). The strongest in vitro antifungal activities were displayed by all analyzed EOs in the highest concentration (500 μL/L) used against P. crustosum, which inhibition zones ranged from 13.00 ± 1.73 mm (CVBEO) to 14.67 ± 1.15 mm (CCEO). Values for food model (bread) water activity and moisture content were 0.946 ± 0.002 and 40.88 ± 0.88%, respectively. In situ antifungal efficacies of all EOs examined were shown to be dose-dependent with the highest growth inhibition of mycelium determined in 250 μL/L of CVBEO against P. citrinum (95.23 ± 9.17%). The obtained findings promote the potential uses of the EOs and indicate their utilization for extending the shelf-life of bakery products.
Seaweed Nutritional Value and Bioactive Properties: Insights from Ascophyllum nodosum, Palmaria palmata, and Chondrus crispus
This study investigates the nutritional composition and bioactive properties of Palmaria palmata (dulse), Ascophyllum nodosum (knotted wrack), and Chondrus crispus (Irish moss). Understanding the nutritional values of these seaweeds is very important due to their potential health benefits, especially their antioxidant properties and cytotoxic activities, which point to their ability to inhibit cancer cell proliferation. Comprehensive analyses were conducted to assess protein content, amino acid composition, mineral profile, fatty acids, polyphenols, total carotenoids, antioxidant activity, and cytotoxicity against cervical (HeLa), and colon (HCT-116) cell lines. P. palmata exhibited the highest protein content, while C. crispus was richest in calcium, iron, manganese, and zinc. Amino acid analysis revealed C. crispus as being particularly high in essential and non-essential amino acids, including alanine, glutamic acid, and glycine. A. nodosum and C. crispus were rich in polyunsaturated fatty acids (PUFAs), notably eicosapentaenoic acid (EPA), and docosahexaenoic acid (DHA). A. nodosum showed the highest total carotenoid content. Polyphenol analysis highlighted the presence of compounds such as p-coumaric acid, gallic acid, and p-hydroxybenzoic acid across the species. Both the ethanolic and hexane A. nodosum extracts demonstrated the strongest antioxidant potential in DPPH• and ABTS+ assays. The cytotoxicity evaluation revealed high anticancer activity of A. nodosum and C. crispus hexane extract against HeLa and HCT-116, though it employed cell cycle arrest and apoptosis. A. nodosum hexane extract exhibited moderate selective anticancer activity against HCT-116. These findings underscore the nutritional diversity and potential health benefits of these macroalgae (seaweed) species, suggesting their suitability as functional foods or supplements, offering diverse nutritional and therapeutic benefits.
Mycobiota in Slovak wine grapes: A case study from the small Carpathians wine region
Abstract The microbiological characteristics of the grapes are made up of a wide variety of microorganisms, including filamentous fungi. Their presence in grapes is traditionally associated with deterioration in quality. The health of the grapes is very important for obtaining quality wine. The objective of this study was to investigate the diversity of mycobiota on the surface and inside of different grapevine varieties at harvest time in the temperate climate of Slovakia and to identify potentially pathogenic isolates of Aspergillus and Penicillium producing selected mycotoxins. During the 2021 grape harvest, grapes were collected from the Small Carpathians wine region. Eleven grape samples were analyzed by the plating method and plating method with surface disinfection. Emphasis was placed on Aspergillus and Penicillium species because of their importance in mycotoxin production. Of the 605 fungal strains detected, 11 genera were identified in the exogenous mycobiota. The most common and abundant genera were Alternaria and Botrytis. In the genus Aspergillus, A. section Nigri is the most abundant, while in the genus Penicillium, P. raistrickii reached the highest frequency and abundance. Of the 379 strains detected and identified from the endogenous mycobiota, the most common genera were again Alternaria and Botrytis and the most abundant genus was Botrytis. Penicillium species were detected in 17% of all fungi found, with P. raistrickii dominating. The A. section Nigri reached only 4% of the relative density of all isolates. Potentially toxigenic Aspergillus and Penicillium species were tested for toxinogenity by thin layer chromatography. The most important mycotoxin-producing species found were A. section Nigri but without ochratoxin A production.
Polyphenol Content, Mineral Compounds Composition, Antimicrobial and Antioxidant Activities of Selected Medicinal Herbs from Slovak Republic
The aim of this study was to determine antioxidant activity (DPPH and phosphomolybdenum method), polyphenols content (total polyphenols, flavonoids, and phenolic acids), mineral compounds composition (Cu, Zn, Mn, Fe, Cr, Ni, Co, Pb and Cd) and antimicrobial activity (with disc diffusion method) of medicinal herbs traditionally used in the Slovak republic. The tested plants belonged to the Primulaceae, Urticaceae, Grossulariaceae, Rosaceae, Lamiaceae, Asteraceae, Equisetaceae, Tropaeolaceae, and Plantaginaceae families. The highest antioxidant activities were found in samples of Rosa canina L. (DPPH—29.43 ± 0.11 mg TE/g; TE—Trolox equivalent) and Fragaria vesca L. (phosphomolybdenum method—679.56 ± 3.06 mg TE/g), both from the Rosaceae family. Total polyphenols (determined using the Folin–Ciocâlteu-reagent) were most abundant in a sample of Fragaria vesca L.—124.51 ± 5.05 mg GAE/g (GAE—gallic acid equivalent), total flavonoids (determined using the aluminum chloride method)—in a sample of Primula veris L.—48.35 ± 3.77 mg QE/g (QE—quercetin equivalent), and total phenolic acids (determined using Arnova reagent)—in a sample of Thymus serpyllum L.—102.31 ± 2.89 mg CAE/g (CAE—caffeic acid equivalent). Regarding mineral compounds composition, samples of Fragaria vesca L. and Thymus serpyllum L. showed the highest levels of iron. In samples of Calendula officinalis L. and Trapaeolum majus L., the highest amounts of zinc were determined, while copper was the most abundant in samples of Urtica dioica L. and Melissa officinalis L. The amounts of heavy metals were within legally acceptable limits. The extract of Equisetum arvense L. showed the strongest inhibitory activity towards Clostridium perfringens CCM 4991 (6 mm), while the one from Mentha piperita L.—towards Candida glabrata CCM 8270 (4.83 mm) and Candida tropicalis CCM 8223 (4.33 mm).
Pulses-Fortified Ketchup: Insight into Rheological, Textural and LF NMR-Measured Properties
Tomato ketchup is one of the most popular foods eaten all over the world. To improve the texture of these sauces, modified starches are used most commonly. This may be negatively assessed by consumers. The solution to this problem could be the use of legume flours, as beyond thickening potential, they are recognized as plant foods of high nutritional value. The aim of the work was to estimate the applicability of pulse flour as a texture-forming agent for ketchup. A comprehensive assessment of the quality of ketchup was made, both in terms of sensory properties and instrumentally analyzed physicochemical features: acidity, color, texture, rheological properties, and dynamics of water molecules using the LF NMR method. It was stated that pulse flours are suitable for use as forming agents for ketchup, although they have slightly weaker thickening properties with a consistency index ranging from 5.06–6.82 Pa·sn, compared to acetylated distarch adipate (19.48 Pa·sn). Texture, which is the most important parameter for consumer acceptance of ketchup, can be successfully analyzed using instrumental methods. Firmness ranged from 0.51 N for lentil and pea-fortified ketchup to 0.55 N for the lupine variant. Ketchup thickened with different pulses and flours reveals slightly different individual sensory characteristics, so it makes it possible to create a new gamut of healthy tomato sauces. The highest overall sensory score was attributed accordingly to lentils (6.9), lupine (6.2), chickpeas (6.1), and peas (5.8).
Aroma profile and lactic acid bacteria characteristic of traditional Slovak cheese “May bryndza”
Insight into the potato protein-based vegan cheese: A comprehensive study on physicochemical, mechanical and molecular properties
The growing interest in plant-based diets is driving the search for new products, including alternatives to dairy cheese. The aim of this research was to develop a recipe and technology for the production of a vegan cheese, then to characterize the physical, mechanical as well as molecular properties of the obtained products. The use of protein isolated from potato juice seems to be appropriate due to the nutritional value of the formed product and to the environmental benefits, that is, the use of waste potato juice to obtain a valuable raw material. It was found that as a result of the interaction of protein with carbohydrates and fats, the hardness and viscosity of the obtained products increase. Moreover, it was shown that one of the tested cheese analogues, which contains 5% of potato juice protein, 12% of oil and 25% of modified potato starch, is the optimal analyzed variant. It has attractive culinary properties, such as meltability; therefore, it can be used in production of hot dishes, for example, as a plant-based alternative to dairy cheese in pizza.
The Potential Use of Citrus aurantifolia L. Essential Oils for Decay Control, Quality Preservation of Agricultural Products, and Anti-Insect Activity
The primary objective of the study was to evaluate the biological activity of Citrus aurantifolia essential oil (CAEO) with emphasis on antioxidant, antimicrobial, and insecticidal activity, chemical composition, and the antimicrobial effect of its vapor phase in situ on various food models. We determined the main volatile components of CAEO as α-phellandrene (48.5%) and p-cymene (16.5%). The antioxidant activity was high and reached 74.5 ± 0.5%, which corresponds to 442 ± 2.3 TEAC. The antimicrobial activity in the contact phase was most pronounced against Gram-negative bacteria, with inhibition zones of 12.66–15.33 mm and a minimal inhibition concentration of 2.36–8.26 µL/mL. The antimicrobial activity of the CAEO vapor phase was high at the highest concentration tested (500 µL/mL), but the inhibitory effect was seen at all concentrations tested. The effect was observed on all types of microorganisms and all types of model foods. Based on the findings, CAEO could find use in storing and extending the shelf life of agricultural products. Insecticidal activity reached 10–90% depending on the concentration used. The significant insecticidal effect provides the possibility of using CAEO as a natural insecticidal, larvicidal, or repellent preparation.
Study of Antibiotic Resistance Potential of Spiders Bacteriota and Comparison With the Antibacterial Effect of Essential Oils
ABSTRACT Insect microorganisms significantly affect the diet, well‐being and behavior of their hosts. However, the microbiota of spiders, which are important natural enemies of pests, is still largely unknown. To gain insight into the bacterial composition of spiders and their possible roles, we collected five different spider species: Pardosa hortensis , Pholcus phalangioides , Steatoda bipunctata , Steatoda triangulosa (Walckenaer, 1802), and Tegenaria domestica (Clerck, 1757). Mass spectrometry was used to identify the microbiota of each species. After identifying the microbes, the resistence to antibiotics was measured and compared their antibacterial activity with essential oils derived from plants. The antibiotics tested for species‐specific antibacterial activity were imipenem (IPM, 30 mg), ciprofloxacin (CIP, 30 µg/disc), linezolid (LZD, 30 µg/disc), tobramycin (TOB, 30 µg/disc), tigecycline (TGC, 30 µg/disc), and tetracycline (TE, 30 µg/disc). We also tested the antibacterial activity of essential oils from Cedar atlantica , Illicium verum , and Pelargonium graveolens . The most frequently identified species were Bacillus mycoides from P. phalangioides , Stutzerimonas chloritidismutans from S. bipunctata , Aerococcus viridans and other species from S. triangulosa , and Bacillus mycoides and Enterococcus faecium from T. domestica . Antibiotic resistance was present in one‐third of the isolates, with most antibiotic‐resistant bacteria found in T. domestica . The essential oils exhibited high antibacterial activity, particularly against Staphylococcus epidermidis , Bacillus pumilus , Priestia megaterium , and Moraxella osloensis .
Recent Advances in Applied Microbiology and Food Sciences, Volume II
The food industry is constantly evolving due to environmental, social, and geopolitical factors [...]
Comparative analysis of nutritional composition and bioactive properties of Chlorella vulgaris and Arthrospira platensis: Implications for functional foods and dietary supplements
Abstract The rising incidence of chronic diseases has spurred interest in functional foods rich in antioxidants and essential nutrients, as well as in exploring their potential cytotoxic activity against cancer cells. This study aims to address this gap by providing a comprehensive comparison of their biochemical composition and bioactive properties, offering insights into their targeted applications in functional foods and supplements. This study investigated the nutritional composition and bioactive properties of two algae species, chlorella (Chlorella vulgaris) and spirulina (Arthrospira platensis). Analysis included total protein content, amino acid profiles, mineral compositions, fatty acid profiles, B vitamin contents, polyphenol profiles, carotenoid contents, antioxidant activities (DPPH˙ and ABTS+ assays), and cytotoxic activities. Chlorella exhibited higher protein content (64.63%) compared to spirulina (58.24%). Spirulina showed higher concentrations of non-essential and essential amino acids, except for methionine. Mineral analysis revealed spirulina’s superiority in calcium, potassium, sodium, iron, manganese, and zinc, whereas chlorella contained higher copper and lead levels. Fatty acid analysis indicated chlorella’s dominance in saturated fatty acids, while spirulina showed higher proportions of monounsaturated and polyunsaturated fatty acids. Polyphenol analysis highlighted chlorella’s higher levels of p-hydroxybenzoic acid, whereas spirulina contained more rutin and catechin. Chlorella also exhibited higher levels of niacin and riboflavin compared to spirulina. Additionally, spirulina extracts, whether ethanolic or hexane-based, demonstrate substantial antioxidant effects, as evidenced by their lower IC50 values in both DPPH˙ and ABTS+ assays relative to chlorella. Overall, spirulina showed superior antioxidant effect. Chlorella hexane extract showed slightly higher cytotoxic potential compared to spirulina. These findings enhance our understanding of the nutritional and health-promoting properties of chlorella and spirulina, suggesting their potential applications in functional foods and dietary supplements. While in vitro assays indicate promising bioactivity, future studies should include in vivo experiments to confirm the health benefits and functional applications of these microalgae.
Great potential of flaxseed mucilage
AbstractMucilage is one of the key components of flaxseed (which is also called linseed), and exhibits unique functional properties such as high water-holding capacity, and foamability. As a result, flaxseed mucilage has applications in food, agriculture, medicine and other industries. The composition and functional properties of mucilage vary between genotypes. To explore this variation, we characterized the mucilage of nine diverse varieties of flaxseed according a range of parameters including: morphology, mucilage content, fibre content, minerals, phenolic acids, polyphenols, antimicrobial activity, and antioxidant activity. We found significant differences between the genotypes in almost all of the parameters tested. Furthermore, we found a strong correlation between several of these parameters, including antioxidant activity, hydroxycinnamic acid, and sugar content. Antimicrobial activity against Gram positive bacteria was correlated with fibre content and potassium content, while chlorogenic acid content was correlated with suppression of Gram negative bacteria. These results provide a framework for crop improvement further development of functional and value-added products from flaxseed.
Role of Litsea cubeba Essential Oil in Agricultural Products Safety: Antioxidant and Antimicrobial Applications
The essential oil from Litsea cubeba (LCEO) has good antioxidant, antimicrobial, anti-insect properties, which gives it the potential for use as a natural additive to food resources and food products in order to prevent spoilage and extend shelf life. In this study the biological activity related to food preservation was observed. The main volatile organic compounds were geranial (39.4%), neral (29.5%), and limonene (14.3%). Antioxidant activity was 30.9%, which was equal to 167.94 µg of Trolox per mL of sample. Antimicrobial activity showed the strongest inhibition against Serratia marcescens by disk diffusion method and minimum inhibitory concentrations MIC 50 and MIC 90 were the lowest for Micrococcus luteus with values 1.46 and 3.52 µL/mL, respectively. Antimicrobial activity of the LCEO vapor phase showed strong inhibition of microorganisms on apples, pears, potatoes, and kohlrabies. Over 50% of gram-positive and gram-negative bacteria and yeasts were inhibited by a concentration of 500 µL/mL. The inhibition of microorganisms was concentration dependent. Anti-insect activity was also strong, with 100% lethality of Pyrrhocoris apterus at a concentration of 25%. These results suggest that LCEO could be potentially used as a food preservative.
Chemical Composition, Antioxidant, Antimicrobial, Antibiofilm and Anti-Insect Activities of Jasminum grandiflorum Essential Oil
The essential oil of Jasminum grandiflorum has very good biological activity. The present study aimed to analyze the chemical composition and biological activity of J. grandiflorum. The main constituents of J. grandiflorum essential oil were benzyl acetate (37%), benzyl benzoate (34.7%) and linalool (9.6%). The antioxidant activity was 58.47%, which corresponds to 220.93 TEAC. The antimicrobial activity was weak to moderate, with inhibition zones ranging from 2.33 to 5.33 mm. The lowest MIC value was against Candida glabrata. The antimicrobial activity of the vapor phase of the essential oil was significantly stronger than that of the contact application. Biofilm analysis using a MALDI-TOF MS Biotyper showed changes in the protein profile of Pseudomonas fluorescens that confirmed the inhibitory effect of J. grandiflorum. The insecticidal potential of the essential oil against Oxycarenus lavatera and Brassicogethes aeneus was also demonstrated. Due to the properties of J. grandiflorum essential oil, it could find application as a biofilm control agent for the shelf-life extension and storage of fruits and vegetables and as a possible insecticidal agent.
Characterization of Selected Microalgae Species as Potential Sources of Nutrients and Antioxidants
Microalgae are exceptional organisms from a nutritional perspective, boasting an array of bioactive compounds that have long justified their incorporation into human diets. In this study, we explored the potential of five microalgae species: Nannochloropsis sp., Tetraselmis chuii, Chaetoceros muelleri, Thalassiosira weissflogii, and Tisochrysis lutea. We conducted comprehensive analyses of their nutritional profiles, encompassing protein content, individual amino acid composition, mineral and trace element levels, fatty acid profiles (including saturated fatty acids (SFAs), monounsaturated fatty acids (MUFAs), and polyunsaturated fatty acids (PUFAs)), polyphenol compositions, and vitamin B content. The antioxidant activity of the ethanolic extracts was evaluated using two methods: ABTS and DPPH radical scavenging assay. The total protein content of the microalgae ranged from 34.09 ± 0.39% to 42.45 ± 0.18%, with the highest concentration observed in T. weissflogii. Essential amino acids such as histidine, threonine, lysine, valine, isoleucine, leucine, phenylalanine, and methionine were present in concentrations ranging from 0.53 ± 0.02 to 12.55 ± 2.21 g/16 g N. Glutamic acid emerged as the most abundant amino acid, with concentrations ranging from 6.73 ± 0.82 to 12.55 ± 2.21 g/16 g N. Among the microalgae species, T. chuii exhibited the highest concentrations of calcium (Ca) and manganese (Mn), while C. muelleri showed prominence in magnesium (Mg), sodium (Na), and iron (Fe). T. weissflogii stood out for its potassium (K) content, and T. lutea contained notable amounts of copper (Cu), zinc (Zn), and lead (Pb). Regarding fatty acid profiles, Nannochloropsis sp. and T. chuii were predominantly composed of SFA, while C. muelleri and T. weissflogii were rich in MUFA. PUFAs dominated the fatty acid profile of T. lutea, which also exhibited the most diverse range of polyphenolic substances. We also analyzed the B vitamin content, with T. lutea displaying the highest concentrations of niacin (B3) and riboflavin (B2). Antioxidant activity was confirmed for all microalgae tested using DPPH and ABTS radical IC50 (mg/mL) converted to Trolox equivalent (TEAC). These findings underscore the substantial potential of the examined microalgae species as sources of biologically valuable substances characterized by rapid growth and relatively undemanding cultivation conditions.
