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147019

CHEMICAL AND TECHNOLOGICAL STUDIES ON MICRO ALGAE EXTRACTS AND ITS UTILIZATION IN SOME FOOD PRODUCTS. 1-CHEMICAL, BIOCHEMICAL CHARACTERISTICS AND NUTRITIONAL VALUE OF SPIRULINA AL

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Last updated: 04 Jan 2025

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Abstract

The objective of the present study was to evaluate the chemical, biochemical properties and nutritional value of Spirulina algae powder. The dried spirulina contained (53.8%) protein, (5.92%) lipid; beside the total carbohydrates, ash, crude fiber was 15.13, 9.67 and 3.32%; respectively. The dried spirulina had seven essential amino acids; histidine, lysine, methionine, tryptophan, phenylalanine, isoleucine and leucine. The dried spirulina contained a valuable amount of vitamins, B2, folic acid, B12, C and E. Bioactive compounds such as gallic acid (75.27µg/mg), chlorogenic acid (12.12 µg/mg), naringenin (1.18 µg/mg), methyl gallate (0.96 µg/mg) and caffic acid (0.45 µg/mg) were found in dried spirulina. Heavy metals content in spirulina powder; nickel, cadmium, mercury was determined and were not found.  While copper and lead were detected at 9.5 and 3.58 p.p.m; respectively. Conclusively, the chemical, biochemical and nutritional analysis of dried spirulina showed a gross chemical composition (protein, lipids, carbohydrate, ash and fiber) and bioactive compounds (Gallic acid, chlorogenic acid, naringenin…. etc.). For these reasons may be use the spirulina to fortified some food products were suitable for human nutrition. Key words:

DOI

10.21608/jpd.2021.147019

Keywords

Micro algae extracts, food products, chemical & biochemical characteristics, Nutritional Value, Spirulina algae

Authors

First Name

Hend

Last Name

Farg

MiddleName

-

Affiliation

Food & Dairy Sci. Dept., Faculty of Technology and Development, Zagazig Univ., Egypt

Email

hendfarg101@gmail.com

City

Technology and Development, Zagazig Univ.,

Orcid

-

First Name

Attia

Last Name

El-Makhzangy

MiddleName

-

Affiliation

Department of Food and dairy Science and Technology, Faculty of Technology & Development, Zagazig University, Egypt.

Email

attiamakhzangy@yahoo.com

City

Zagazig

Orcid

-

First Name

Abdel-Gawad

Last Name

El-Shawaf

MiddleName

-

Affiliation

Food & Dairy Sci. Dept., Faculty of Technology and Development, Zagazig Univ., Egypt.

Email

-

City

Technology and Development, Zagazig Univ.,

Orcid

-

Volume

26

Article Issue

1

Related Issue

20759

Issue Date

2021-01-01

Receive Date

2020-11-10

Publish Date

2021-01-01

Page Start

107

Page End

117

Print ISSN

1110-2543

Online ISSN

2682-3322

Article File

JPD_Volume 26_Issue 1_Pages 107-117.pdf

PDF . 429.8kB

Link

https://jpd.journals.ekb.eg/article_147019.html

Detail API

https://jpd.journals.ekb.eg/service?article_code=147019

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6

Type

Original Article

Type Code

867

Publication Type

Journal

Publication Title

Journal of Productivity and Development

Publication Link

https://jpd.journals.ekb.eg/

MainTitle

CHEMICAL AND TECHNOLOGICAL STUDIES ON MICRO ALGAE EXTRACTS AND ITS UTILIZATION IN SOME FOOD PRODUCTS. 1-CHEMICAL, BIOCHEMICAL CHARACTERISTICS AND NUTRITIONAL VALUE OF SPIRULINA ALGAE.

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Article

Created At

22 Jan 2023