Nutritional analysis of spirulina sp to promote as superfood candidate

被引：49

作者：

Liestianty, Deasy ^{[1
]}

Rodianawati, Indah ^{[2
]}

Arfah, Rugaiyah Andi ^{[3
]}

Assa, Asma ^{[4
]}

Patimah ^{[5
]}

Sundari ^{[6
]}

Muliadi ^{[1
]}

机构：

[1] Univ Khairun, Fac Teacher Training & Educ, Dept Chem Educ, Ternate, Indonesia

[2] Univ Khairun, Fac Agr, Dept Food Sci, Ternate, Indonesia

[3] Hasanuddin Univ, Fac Math & Nat Sci, Dept Chem, Makassar, Indonesia

[4] Minist Ind, Ctr Plantat Based Ind, Agcy Res & Dev, Depok, Indonesia

[5] Univ Muslim Indonesia, Fac Engn, Dept Chem Engn, Makassar, Indonesia

[6] Univ Khairun, Fac Teacher, Dept Biol Educ, Ternate, Indonesia

来源：

13TH JOINT CONFERENCE ON CHEMISTRY (13TH JCC) | 2019年 / 509卷

关键词：

Spirulina sp; Superfood; Supplement food; Nutrition; BLUE-GREEN-ALGA; MICROALGAE;

D O I：

10.1088/1757-899X/509/1/012031

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

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.

引用

页数：6

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