Chemical composition ofSpirulina and eukaryotic algae food products marketed in Spain

Ortega‐Calvo, José‐Julio; Mazuelos, C.; Hermosín, Bernardo; Sáiz-Jiménez, C.

doi:10.1007/bf02182735

Cited by 117 publications

(95 citation statements)

References 23 publications

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“…The Na concentration for a natural product is within the variability range which depends on the salinity of the harvesting site (natural ponds) or on the addition of Na salts added in the formulation of the culture medium (artificial ponds). In general, also the macromineral content of the commercial Spirulina based products is within the variability range of similar products reported in the literature [25,28]. Similar concentrations of K, Cl and Mg are found in our commercial Spirulina products (Samples 2 through 5) while Ca and Na show some variability.…”

Section: Resultssupporting

confidence: 88%

“…These values are similar to those ones reported for natural and commercial Spirulina and for other algae [25][26][27][28]. Table II shows the macromineral and the trace elements content of the same samples.…”

Section: Resultssupporting

confidence: 87%

“…Generally, all products show a similar composition, the major fatty acids being 16:0, 16:1, 18:0, 18:1, 18:2 and 18:3 γ (γ-linolenic acid, GLA) as reported in the literature for Spirulina strains [11,33] and commercial Spirulina products [25]. A high percentage of 16:0 (palmitic) acid is present in all samples.…”

supporting

confidence: 70%

“…In particular, the Na level in the commercial product (Sample 2) obtained from the natural product (Sample 1) decreases by about 50%, indicating the loss of this element during the industrial processing. The Na/K ratio, which is important from the nutritional point of view because high ratio of Na/K can cause hypertension, is below 2.6 for both our natural and commercial Spirulina products and similar in some cases, to the Na/K ratios found in analogous commercial products, of different country of origin, available in Spain [25] and in the USA [28]. High levels of Ca and a higher Na/K ratio are found in Sample 6, a non Spirulina algal product, probably because of a high amount of excipients added to the formulation of the product.…”

Section: Resultsmentioning

confidence: 57%

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Chemical composition and nutritional evaluation of some natural and commercial food products based on Spirulina

1999

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Blue-green algae have been attracting the most attention as potential, indeed actual, sources of proteins and other human and natural nutrients (fatty acids, macro-and trace minerals). Among these algae, the filamentous cyanobacterium Spirulina appears to be a ubiquitous component of the phytoplankton growing in ocean and seawaters (from tropical lagoons to Arctic waters, thermal springs, alcaline lakes etc.) [1][2][3]. This alga is protein rich (up to 70% protein by dry weight), contains essential amino acids [4], is easily digestible and is much larger than unicellular alga which simplifies harvesting [5]. The low content of cholesterol and lipids [6,7] and the presence of minerals, vitamins, carbohydrates, essential fatty acids, sterols [1] and blue pigments, the phycocianins, which contribute to increase the protein and iron availability [8] have been also proven.Further, the presence of an anti-oxidizing agent as β-carotene and the rare γ-linolenic acids [9,10] However, Spirulina commercialized in the form of pills or tablets is recommended by suppliers mainly as a health food, a protein source, vitamin supplement, diet pill and as a treatment for anemia in humans. The commercialization of the alga biomass (processing, packaging and distribution) may introduce environmental pollution or variation of the chemical composition of the product. Cultivation techniques, developed to raise productivity levels so that the increasing demand for these products can be satisfied, may also change the chemical composition [17,3] and consequently the nutritional and toxicological properties of the final products. Furthermore, while chemical composition of algae has been the subject of increasing attention, seldom, have extensive chemical analysis of commercial products been performed.In this paper, the chemical composition of Spirulina platensis products of both a natural and a commercial Cuban origin and of four commercial (non-Cuban) products available on the Italian market, is reported. The level of macrominerals, trace elements, phycobiliproteins, free and total amino acids, fatty acids has been determined while a method is proposed for the extraction, recovery and determination of phycobiliproteins. The data are also compared with other commercial products based on Spirulina and some parameters are evaluated with reference to Food and Agriculture Organization (FAO) values. 533Chemical composition and nutritional evaluation of some natural and commercial food products based on Spirulina L. Campanella * , G. Crescentini † and P. AvinoDepartment of Chemistry, University of Rome "La Sapienza", Piazzale Aldo Moro 5, 00185, Rome, Italy Abstract. A natural and a commercial Spirulina product of Cuban origin have been extensively studied together with four algal food products available on the Italian market. The contents of macrominerals, trace elements, free and total amino acids, fatty acids and of two important phycobiliproteins (C-phycocyanine and allophycocyanine) have been determined. The results are compared with th...

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Section: Resultssupporting

confidence: 88%

Section: Resultssupporting

confidence: 87%

supporting

confidence: 70%

Section: Resultsmentioning

confidence: 57%

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Chemical composition and nutritional evaluation of some natural and commercial food products based on Spirulina

1999

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“…This would be 74, 31, and 395 g/L for phosphorus, sulfur, and potassium, respectively. These calculations were based on the elemental analyses of three Spirulina strains [25].…”

Section: Cost Optimization Of Modified Zarrouk's Medium Compositionmentioning

confidence: 99%

Optimization of Arthrospira platensis (Spirulina) Growth: From Laboratory Scale to Pilot Scale

et al. 2017

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Arthrospira platensis (Spirulina) is the most cultivated microalga worldwide. Improving its cultivation in terms of biomass productivity, quality, or production cost could significantly impact the Spirulina industry. The objectives of this paper were defined as to contribute to this goal. Spirulina biomass productivity was investigated through medium choice. A modified Zarrouk's medium was selected as it gave higher final dry weights and longer sustained growth than Hiri's and Jourdan's media. Then, in order to reduce Spirulina production cost, modified Zarrouk's medium was rationalized by testing different dilutions. It was found that modified Zarrouk's medium could be diluted up to five times without impacting the growth rates in a 28-days batch cultivation. Higher dry weights were even observed after 21 days of batch cultivation (1.21 g/L for 20%-modified Zarrouk's medium in comparison to 0.84 g/L for modified Zarrouk's medium). Iron uptake was then investigated as one of the major contributors to Spirulina nutritional quality. An increase in iron content was obtained by replacing iron sulfate by iron EDTA at a concentration of 10 mg Fe /L (2.11 ± 0.13 mg Fe /g biomass for EDTA-FeNa,3H 2 O at 10 mg Fe /L compared to 0.18 ± 0.13 for FeSO 4 ,6H 2 O at 2 mg Fe /L). Impact of light intensity on Spirulina biomass productivity was also investigated in a 2 L Photobioreactor (PBR). Specific growth rates were calculated for Photosynthetically Photon Flux Densities (PPFD) from 85 to 430 µmol/m 2 /s. At 430 µmol/m 2 /s, photoinhibition was not observed and the specific growth rate was maximum (0.12/day). Finally, a 40-day cultivation experiment was conducted in a 1000 L PBR giving a maximum daily areal productivity of 58.4 g/m 2 /day. A techno-economic analysis gave production cost two to 20 times higher for PBR (from 18.71 to 74.29 €/kg) than for open ponds (from 3.86 to 9.59 €/kg) depending on Spirulina productivity.

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Novel Marine Sources of Nutraceuticals and Functional Foods

Tou

Oldaker

Yuan

2020

Encyclopedia of Marine Biotechnology

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Chemical composition ofSpirulina and eukaryotic algae food products marketed in Spain

Cited by 117 publications

References 23 publications

Chemical composition and nutritional evaluation of some natural and commercial food products based on Spirulina

Chemical composition and nutritional evaluation of some natural and commercial food products based on Spirulina

Optimization of Arthrospira platensis (Spirulina) Growth: From Laboratory Scale to Pilot Scale

Novel Marine Sources of Nutraceuticals and Functional Foods

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