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

Abstract EN

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.

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