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Characterization of organic Spirulina spp. and Chlorella vulgaris as one of the most nutrient-dense food

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dc.contributor.author Čabarkapa, Ivana
dc.contributor.author Rakita, Slađana
dc.contributor.author Popović, Sanja
dc.contributor.author Spasevski, Nedeljka
dc.contributor.author Tomičić, Zorica
dc.contributor.author Vulić, Jelena
dc.contributor.author Đuragić, Olivera
dc.date.accessioned 2023-07-12T15:58:49Z
dc.date.available 2023-07-12T15:58:49Z
dc.date.issued 2022
dc.identifier.citation Čabarkapa, I.; Rakita, S.; Popović, S; Spasevski, N; Tomičić, Z; Vulić, J; Đuragić, O. haracterization of organic Spirulina spp. and Chlorella vulgaris as one of the most nutrient-dense food, Journal of Food Safety and Food Quality / Archiv Fur Lebensmittelhygiene, 73, 78–85 (2022) DOI 10.2376/0003-925X-73-78 en_US
dc.identifier.issn 0003-925X
dc.identifier.uri http://oa.fins.uns.ac.rs/handle/123456789/207
dc.description.abstract The microalgae Spirulina spp. and Chlorella vulgare are commercially produced and ­distributed worldwide as dietary supplements. In this paper, commercial products dried organic form of Spirulina spp., and Chlorella vulgaris were evaluated in terms of nutritional value, safety parameters, and antioxidant potential. The protein content was slightly higher in Spirulina spp., while Chlorella vulgaris was richer in terms of dietary fiber content. Chlorella vulgaris showed to be a source of omega-3 fatty acids, polyunsaturated fatty acdis (PUFA) and had a favourable ratio of omega-6/omega-3 fatty acids. In addition, Chlorella vulgaris had slightly higher content of total amino acids (TAA) and essential amino acids (EAA) than Spirulina spp., with leucine, glutamic and spartic acid being the most abundant in both algae. The tested microalgae showed a high content of essential minerals and trace elements required for human nutrition. When analysed antioxidative potential of the microalgae it was found that Chlorella vulgaris had a higher phenolic content and antioxidant activity determined by DPPH and RP assays while Spirulina spp. showed a higher antioxidant capacity measured by ABTS test. The established values of microbiological parameters as well as heavy metals do not violate regulatory limits that support the fact that most products Spirulina and Chlorella from several large producers have “GRAS” designations. en_US
dc.description.sponsorship This work was supported by the Ministry of Education, Science and Technological Development of the Republic of Serbia No. 451-03-68/2022-14/ 200222. en_US
dc.language.iso en en_US
dc.publisher M H SCHAPER GMBH CO KG en_US
dc.relation info:eu-repo/grantAgreement/MESTD/inst-2020/200222/RS//
dc.rights openAccess
dc.subject microalgae en_US
dc.subject safety parameters en_US
dc.subject Spirulina spp. en_US
dc.subject Chlorella vulgaris en_US
dc.subject antioxidant value en_US
dc.subject nutritional value en_US
dc.title Characterization of organic Spirulina spp. and Chlorella vulgaris as one of the most nutrient-dense food en_US
dc.title.alternative Charakterisierung von bio form Spirulina spp. und Chlorella vulgaris als eines der nährstoffreichsten Lebensmittel en_US
dc.type Article en_US
dc.type info:eu-repo/semantics/article
dc.identifier.wos 000928475700001
dc.identifier.doi 10.2376/0003-925X-73-78


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