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Cited by 71Algal biology and biofuel productionSeaweed-derived Bioactive CompoundsFood and Agricultural Sciences

Nutritional analysis of spirulina sp to promote as superfood candidate

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Liestianty, Deasy, Rodianawati, Indah, Arfah, Rugaiyah Andi, Assa, Asma, Patimah, Sundari, Muliadi·2019·IOP Conference Series: Materials Science and Engineering
DOI 10.1088/1757-899x/509/1/012031
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Abstract

An analysis of the nutrition content of Spirulina sp is reported. The main objective of this study is to evaluate the nutritional value of Spirulina sp that produced by the large culture at ambient temperature.The analysis method was used high-performance liquid chromatography, gas chromatography, spectrophotometers UV-Vis and inductively Coupled Plasma-OES.The analysis has found vitamins, minerals, amino acids, pigments, and essential fatty acids.It is concluded that Spirulina sp which is produced by large-scale culture is a good source of nutrition and potent an alternative superfood.

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Crossref · 10.1088/1757-899x/509/1/012031

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  • The total fatty acid concentration of A. platensis is 81.2 mg/g dry weight, demonstrating that spirulina is an excellent source of fatty acids.

    “It was discovered that the total fatty acid concentration of A. platensis is 81.2 mg/g on a dry weight basis, which demonstrates that spirulina is an excellent source of fatty acids [52].”

    From Trends and Technological Advancements in the Possible Food Applications of Spirulina and Their Health Benefits: A Review. (2022) · cites this paper as [52]

    Section 3.2, “Fatty acids content,” reports 81.2 mg/g dry weight for Spirulina, and the Conclusions describe its essential fatty acids as part of its high nutrient content. The paper identifies the organism as Spirulina sp., however, not specifically A. platensis, so the species-specific attribution is unsupported. (LLM, conf=0.88)

    Experimental — accuracy not yet measured

  • Spirulina powder contains essential amino acids in ranges: leucine 30-56, tryptophan 10-80, methionine 14-60, phenylalanine 26-38, lysine 30-60, threonine 15-33, isoleucine 30-40, histidine 10-15, and valine 30-45 mg g−1; and non-essential amino acids alanine 40-50, arginine 30-50, aspartic acid 15-60, cysteine 60-70, glutamic acid 60-90, glutamine 80, glycine 20-40, proline 20-30, serine 28-45, и

    “The essential amino acids are represented by (mg g−1) leucine (30–56), tryptophan (10–80), methionine (14–60), phenylalanine (26–38), lysine (30–60), threonine (15–33), isoleucine (30–40), histidine (10–15), and valine (30–45). Non-essential amino acids are alanine (40–50), arginine (30–50), aspartic acid (15–60), cysteine (60–70), glutamic acid (60–90), glutamine (80), glycine (20–40), proline (”

    From Spirulina/Arthrospira/Limnospira—Three Names of the Single Organism (2024) · cites this paper as [40]

    Section 3.1 reports many amino-acid amounts that fall within the cited ranges, including leucine at 55 mg g−1 and alanine at 47 mg g−1. But it reports cysteine at 7 mg g−1, not 60–70, and glutamate at 92 mg g−1, outside the stated 60–90 range. It also lists histidine as non-essential and does not report glutamine. (LLM, conf=0.90)

    Experimental — accuracy not yet measured

  • Essential amino acids account for 47% of spirulina total protein weight.

    “It has EAAs, which account for 47% of the algae’s total protein weight, so it is really good.”

    From Trends and Technological Advancements in the Possible Food Applications of Spirulina and Their Health Benefits: A Review. (2022) · cites this paper as [52]

    Section 3.1 reports essential amino acids in Spirulina, supporting their presence. But its listed amounts total 251 mg per gram of dry weight; against the 64.24% protein content reported in Section 3, that is about 39% of protein weight, not 47%. (LLM, conf=0.88)

    Experimental — accuracy not yet measured

  • The levels of phycocyanin, chlorophyll, and carotene found in spirulina were 180, 11, and 6 mg/g of spirulina, respectively.

    “The levels of phycocyanin, chlorophyll, and carotene found in spirulina were measured and found to be 180, 11, and 6 mg/g of spirulina, respectively [52].”

    From Trends and Technological Advancements in the Possible Food Applications of Spirulina and Their Health Benefits: A Review. (2022) · cites this paper as [52]

    Table 1 (per 1 g sample) lists phycocyanin at 180 mg and chlorophyll at 11 mg, matching the claimed amounts. Its 6 mg figure is for total carotenoids, not carotene; it lists beta-carotene separately at 5.8 mg. (LLM, conf=0.88)

    Experimental — accuracy not yet measured

  • Spirulina contains non-essential amino acids cysteine, histidine, proline, tyrosine, glycine, serine, arginine, alanine, aspartic acid, and glutamic acid at levels of 7, 10, 27, 30, 32, 33, 44, 47, 60, and 92 mg/g, respectively.

    “In general, it was discovered that the non-EAAs contained in spirulina include cysteine, histidine, proline, tyrosine, glycine, serine, arginine, alanine, aspartic, and glutamate acid at levels of 7, 10, 27, 30, 32, 33, 44, 47, 60, and 92 mg/g, respectively.”

    From Trends and Technological Advancements in the Possible Food Applications of Spirulina and Their Health Benefits: A Review. (2022) · cites this paper as [52]

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Research works printed but not linked: 1

  1. Borowitzka M A 1999 Progress in industrial microbiology: Elsevier) pp 313-21

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Related

Authors
Liestianty, D., Rodianawati, I., Arfah, R. A., Assa, A., Patimah, Sundari, & Muliadi
Affiliations
  • Khairun University (ID)
  • Hasanuddin University (ID)
  • Ministry of Industry of the Republic of Indonesia (ID)
  • Universitas Muslim Indonesia (ID)
ORCID
Venue
IOP Conference Series: Materials Science and Engineering
Publisher
IOP Publishing
Published
2019-05-03
Volume
509
Pages
012031
ISSN
  • 1757-8981 (ISSN-L)
  • 1757-899X
DOI
10.1088/1757-899x/509/1/012031
OpenAlex
W2943398499
Cited by
70
References
20
Citations by year
2026: 6 · 2025: 13 · 2024: 15 · 2023: 9 · 2022: 10 · 2021: 12 · 2020: 5
FWCI
14.26
Type
conference paper
Language
en
Open access
Licence
Locations
IOP Conference Series Materials Science and Engineering (publishedVersion, cc-by)
Topics
  • Physical Sciences › Energy › Renewable Energy, Sustainability and the Environment › Algal biology and biofuel production
  • Life Sciences › Agricultural and Biological Sciences › Aquatic Science › Seaweed-derived Bioactive Compounds
  • Life Sciences › Agricultural and Biological Sciences › Food Science › Food and Agricultural Sciences
Keywords
Spirulina, nutritional composition, superfoods, large-scale culture, vitamins, minerals, amino acids, pigments, essential fatty acids

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