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Volatile Profiling of Spirulina Food Supplements

Paraskevopoulou, Aikaterina, Kaloudis, Triantafyllos, Hiskia, Anastasia, Steinhaus, Martin, Dimotikali, Dimitra, Triantis, Theodoros M.·2024·Foods
DOI 10.3390/foods13081257PMC PMC11049305
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Abstract

Spirulina, a cyanobacterium widely used as a food supplement due to its high nutrient value, contains volatile organic compounds (VOCs). It is crucial to assess the presence of VOCs in commercial spirulina products, as they could influence sensory quality, various processes, and technological aspects. In this study, the volatile profiles of seventeen commercial spirulina food supplements were determined using headspace solid-phase microextraction (HS-SPME), coupled with gas chromatography-mass spectrometry (GC-MS). The identification of volatile compounds was achieved using a workflow that combined data processing with software tools and reference databases, as well as retention indices (RI) and elution order data. A total of 128 VOCs were identified as belonging to chemical groups of alkanes (47.2%), ketones (25.7%), aldehydes (10.9%), alcohols (8.4%), furans (3.7%), alkenes (1.8%), esters (1.1%), pyrazines (0.8%), and other compounds (0.4%). Major volatiles among all samples were hydrocarbons, especially heptadecane and heptadec-8-ene, followed by ketones (i.e., 4-(2,6,6-trimethyl-1-cyclohexen-1-yl)-3-buten-2-one, β-ionone, 2,2,6-trimethylcyclohexan-1-one), aldehydes (i.e., hexanal), and the alcohol oct-1-en-3-ol. Several volatiles were found in spirulina dietary supplements for the first time, including 6,10-dimethylundeca-5,9-dien-2-one (geranylacetone), 6,10,14-trimethylpentadecan-2-one, hept-2-enal, octanal, nonanal, oct-2-en-1-ol, heptan-1-ol, nonan-1-ol, tetradec-9-en-1-ol, 4,4-dimethylcyclohex-2-en-1-ol, 2,6-diethylpyrazine, and 1-(2,5-dimethylfuran-3-yl) ethanone. The methodology used for VOC analysis ensured high accuracy, reliability, and confidence in compound identification. Results reveal a wide variety of volatiles in commercial spirulina products, with numerous newly discovered compounds, prompting further research on sensory quality and production methods.

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Authors
Paraskevopoulou, A., Kaloudis, T., Hiskia, A., Steinhaus, M., Dimotikali, D., & Triantis, T. M.
Venue
Foods
Publisher
MDPI AG
Published
2024-04-19
Volume
13
Issue
8
Pages
1257
ISSN
2304-8158
DOI
10.3390/foods13081257
PMC
PMC11049305
Cited by
29
References
5
Language
en
Licence
creativecommons.org/licenses/by/4.0/ (vor)
Funders
  • European Union and Greek national funds through the Operational Program Competitiveness, Entrepreneurship, and Innovation, under the call RESEARCH—CREATE—INNOVATE (T1EDK-02681, E-12533)
  • NCSR “DEMOKRITOS” funded the open access publication fees (T1EDK-02681, E-12533)

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