EVALUATION OF SOME CHEMICAL CHARACTERISTICS OF SPIRULINA FROM DIFFERENT MANUFACTURERS

Some chemical characteristics of Spirulina from different countries (the USA, China, Belgium, and Bulgaria) were investigated. The study includes a comparative analysis of the content of some elements, tocopherols, and fatty acids in spirulina. The total lipids of the examined sample varied from 1.9...

Full description

Saved in:
Bibliographic Details
Published in:Journal of Chemical Technology & Metallurgy 2024-07, Vol.59 (4), p.805-811
Main Authors: Nikolova, Krastena, Petkova, Nadezhda, Antova, Ginka, Petkova, Zhana, Gentscheva, Galia, Gerasimova, Anelia, Karadjova, Irina
Format: Article
Language:English
Online Access:Get full text
Tags: Add Tag
No Tags, Be the first to tag this record!
Description
Summary:Some chemical characteristics of Spirulina from different countries (the USA, China, Belgium, and Bulgaria) were investigated. The study includes a comparative analysis of the content of some elements, tocopherols, and fatty acids in spirulina. The total lipids of the examined sample varied from 1.9 % (China) to 6.1 % (Belgium). Gas chromatography was used to determine the fatty acid composition of glyceride oil isolated from spirulina of different origins. Inductively coupled plasma-optical emission spectrometry and liquid chromatography were used to determine the elemental composition and tocopherol content. The fat content of Spirulina from Bulgaria approaches that of China and the USA, while that of Belgium is almost three times higher. It was found that palmitic acid is the main saturated fatty acid in all samples, and for spirulina from Bulgaria, it reaches 81.2 %. The content of unsaturatedfatty acids is highest in that originating in the USA.
ISSN:1314-7471
1314-7978
DOI:10.59957/jctm.v59.i4.2024.7