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

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.