Abstract

Spirulina is called the ideal food for mankind and the World Health Organization considered it "super food" and the best food for the future because of its high nutritional value. The present study aimed to assess the storage influence on the levels of β-carotene and α-tocopherol in solar-dried spirulina. It was an analytical study to determine the levels of β-carotene and α-tocopherol in solar-dried spirulina using high performance liquid chromatography (HPLC). The mean contents of β-carotene and α-tocopherol of spirulina were 57.38 ± 9.98 and 1.72 ± 0.51 mg/100 g, respectively. After six months of storage, losses in β-carotene and in α-tocopherol were 24 and 28.49%, respectively. Drying and conditioning of spirulina remain the only means for broad commercial distribution. The nutritional losses that occurred during the storage of the spirulina suggest early consumption after harvesting and some special measures for conditioning and storage.

Key words: Spirulina, α-tocopherol, β-carotene, farming, nutritional value.