EVALUATION OF SOME CHEMICAL CHARACTERISTICS OF SPIRULINA FROM DIFFERENT MANUFACTURERS

Abstract

Some chemical characteristics of Spirulina from different countries (the USA, China, Belgium, and Bulgaria) were investigated. The study includes a comparative analysis of the content of some elements, tocopherols, and fatty acids in spirulina. The total lipids of the examined sample varied from 1.9 % (China) to 6.1 % (Belgium). Gas chromatography was used to determine the fatty acid composition of glyceride oil isolated from spirulina of different origins. Inductively coupled plasma-optical emission spectrometry and liquid chromatography were used to determine the elemental composition and tocopherol content. The fat content of Spirulina from Bulgaria approaches that of China and the USA, while that of Belgium is almost three times higher. It was found that palmitic acid is the main saturated fatty acid in all samples, and for spirulina from Bulgaria, it reaches 81.2 %. The content of unsaturated
fatty acids is highest in that originating in the USA.