Effect of microalgae extract enriched coconut oil on the antioxidant activity,pigment stability, and microstructure of cookies

Microalgae are abundant in lipid-soluble substances that may be extracted with coconut oil, hence promoting antioxidant activity for the prevention of chronic illness and the enhancement of cookie appearance. This study was designed to determine the impact of incorporating microalgae extract-enriched coconut oil from the species Chaetoceros sp., Chlorella vulgaris and Skeletonema costatum on the physicochemical properties, antioxidant activity, and microstructure of cookies. The three different microalgae were extracted with coconut oil and microalgae extract-enriched coconut oils were added to cookie dough. Treated cookies were supplemented with 15% microalgae extract-enriched coconut oils and untreated were fortified with 15% coconut oil. The cookies were then analyzed for physicochemical quality including proximate, water activity, color, pigments content (chlorophyll and carotenoid), antioxidant activity and microstructure analyses. Microalgae extract-enriched coconut oil fortification causes a significant increase in pigments, protein, mineral content and antioxidant activity. It has a high total phenolic content, pigments content (chlorophyll and carotenoid) and antioxidant activity. Cookies containing microalgae extract-enriched coconut oils performed better in terms of free radical scavenging than controls. All microalgae extract-enriched coconut oils are high in chlorophylls (2.5-4.7 µg/g) and carotenoids (0.046-0.39 µg/g) concentration. In particular, C. vulgaris extract-enriched coconut oil improved the physicochemical, nutritional quality, and bioactive compounds of cookies.