Accessibility of arthospira phenolic compounds extracted by microwave-assisted extraction

Arthrospira platensis is a cyanobacterium widely recognised for its rich nutritional profile and high content of phenolic compounds with antioxidant potential. The bioaccessibility and bioavailability of bioactive compounds during and after digestion must be considered to better understand their potential physiological effects. Phenolic compounds from A. platensis were extracted using microwave-assisted extraction (MAE), and their bioaccessibility and antioxidant activity were assessed across the simulated gastrointestinal tract. In the small intestine phase, there was a notable increase in phenolic concentration of the liquid (3.60 ± 0.37 mg GAE/g DB) and solid (6.18 ± 0.54 mg GAE/g DB) samples, indicating a transformation of compounds and gradual release of phenolics, with samples also exhibiting notable antioxidant activities. Results of the post-digestion dialysis show that digestion may enhance the release of low-molecular-weight phenolic compounds potentially available for intestinal uptake. These findings highlight the potential of A. platensis phenolic compounds for functional food applications, providing insights into their extraction, bioavailability, and possible health benefits.