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Published in Scientific Papers. Series B, Horticulture, Vol. LXVII, Issue 1
Written by Luminița CATANĂ, Monica CATANĂ, Florica CONSTANTINESCU, Anda-Grațiela BURNETE, Adrian Constantin ASĂNICĂ

Spirulina is a blue-green microalga, rich in bioactive compounds and nutrients. The high nutritional value and therapeutic potential of Spirulina have increased its global importance and the demand to make healthy food products fortified with this microalgae.The aim of this work was to determine the nutritional value, bioactive compounds and antioxidant capacity of Spirulina. The analyzed Spirulina samples stand out for their protein content (62.49-66.17%), total fiber (5.92-8.86%), total ash (6.22 -10.47%), vitamins (vitamin C: 55.45-82.73 mg/100 g; vitamin B1: 0.627-1.08 mg/100 g; vitamin B2: 2.12-3.84 mg/100 g; vitamin B3 (Niacin): 8.21- 12.83 mg/100 g; vitamin B5: 2.15-3.05 mg/ 100 g; vitamin B6: 0.653-0.875 mg/100 g; vitamin B9: 0.327-0.588 mg/100 g; vitamin B12: 0.105-0.127 mg/100 g ), total polyphenols 154.50 -256.26 mg GAE/100 g), mineral elements (Na:85.77-120.45 mg/100 g; K:1385.37-1678.72 mg/1100 g; Ca: 850-1185.57 mg/100 g; Mg: 205.34-248.93 mg/100 g; Fe: 21.32-46.58 mg/100 g; Zn: 1.23-1.85 mg/100 g). Due to its high antioxidant content, Spirulina has antioxidant capacity (5.42-9.12 micromol Trolox/g). Due to its complex biochemical composition, Spirulina powder has antioxidant and therapeutic potential and can also be used for food fortification.

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