1) University of Novi Sad, Institute of Food Technology in Novi Sad, Bulevar cara Lazara 1, 21000 Novi Sad, Serbia; 2) University of Novi Sad, Faculty of Technology, Bulevar cara Lazara 1, 21000 Novi Sad, Serbia
Characterization of organic Spirulina spp. and Chlorella vulgaris as one of the most nutrient-dense food
Charakterisierung von bio form Spirulina spp. und Chlorella vulgaris als eines der nährstoffreichsten Lebensmittel
Ivana Čabarkapa1), Slađana Rakita1), Sanja Popović1), Zorica Tomičić1), Nedeljka Spasevski1), Jelena Vulić1), Olivera Đuragić1)
Summary
The microalgae Spirulina spp. and Chlorella vulgare are commercially produced and distributed worldwide as dietary supplements. In this paper, commercial products dried organic form of Spirulina spp., and Chlorella vulgaris were evaluated in terms of nutritional value, safety parameters, and antioxidant potential. The protein content was slightly higher in Spirulina spp., while Chlorella vulgaris was richer in terms of dietary fiber content. Chlorella vulgaris showed to be a source of omega-3 fatty acids, polyunsaturated fatty acdis (PUFA) and had a favourable ratio of omega-6/omega-3 fatty acids. In addition, Chlorella vulgaris had slightly higher content of total amino acids (TAA) and essential amino acids (EAA) than Spirulina spp., with leucine, glutamic and spartic acid being the most abundant in both algae. The tested microalgae showed a high content of essential minerals and trace elements required for human nutrition. When analysed antioxidative potential of the microalgae it was found that Chlorella vulgaris had a higher phenolic content and antioxidant activity determined by DPPH and RP assays while Spirulina spp. showed a higher antioxidant capacity measured by ABTS test. The established values of microbiological parameters as well as heavy metals do not violate regulatory limits that support the fact that most products Spirulina and Chlorella from several large producers have “GRAS” designations.
Keywords: microalgae, Spirulina spp., Chlorella vulgaris, antioxidant value, nutritional value, safety parameters
Korrespondenzadresse E-Mail
ivana.cabarkapa@fins.uns.ac.rs
Weitere Informationen zum Beitrag
Arch Lebensmittelhyg 73,
78–85 (2022)
DOI 10.2376/0003-925X-73-78
Copyright
© M. & H. Schaper GmbH & Co.
ISSN 0003-925X