Anti-Oxidative Effects of Bioactive Compounds in Spirulina Microalgae and Bilberry

Spirulina and Bilberry are underexplored and underutilized in the food indus- try. Therefore, this research focuses on determining the antioxidative proper- ties of Spirulina and Bilberry for future use in functional food product devel- opment. The objective was to determine the Total Phenolic Content (TPC) and Total Flavonoid Content (TFC) in Spirulina and Bilberry extracts (Aque- ous and Ethanol extracts) and their antioxidative potential (2,2-diphenyl-1- picrylhydrazyl (DPPH), Ferric...