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.
Farg, H., El-Makhzangy, A., El-Shawaf, A. (2021). 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.. EKB Journal Management System, 26(1), 107-117. doi: 10.21608/jpd.2021.147019
Hend Farg; Attia El-Makhzangy; Abdel-Gawad El-Shawaf. "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.". EKB Journal Management System, 26, 1, 2021, 107-117. doi: 10.21608/jpd.2021.147019
Farg, H., El-Makhzangy, A., El-Shawaf, A. (2021). '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.', EKB Journal Management System, 26(1), pp. 107-117. doi: 10.21608/jpd.2021.147019
Farg, H., El-Makhzangy, A., El-Shawaf, A. 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.. EKB Journal Management System, 2021; 26(1): 107-117. doi: 10.21608/jpd.2021.147019

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

Journal of Productivity and Development
Article 6, Volume 26, Issue 1, January 2021, Page 107-117  XML PDF (419.69 K)
Document Type: Original Article
DOI: 10.21608/jpd.2021.147019
View on SCiNiTO View on SCiNiTO
Authors
Hend Farg1; Attia El-Makhzangy email 2; Abdel-Gawad El-Shawaf3
1Food & Dairy Sci. Dept., Faculty of Technology and Development, Zagazig Univ., Egypt
2Department of Food and dairy Science and Technology, Faculty of Technology & Development, Zagazig University, Egypt.
3Food & Dairy Sci. Dept., Faculty of Technology and Development, Zagazig Univ., Egypt.
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:
Keywords
Micro algae extracts; food products; chemical & biochemical characteristics; nutritional value; spirulina algae
Statistics
Article View: 270
PDF Download: 674