African Journal of
Food Science

  • Abbreviation: Afr. J. Food Sci.
  • Language: English
  • ISSN: 1996-0794
  • DOI: 10.5897/AJFS
  • Start Year: 2007
  • Published Articles: 816

Full Length Research Paper

Storage influence on beta-carotene and alpha-tocopherol contents of solar-dried Spirulina platensis (Spirulina)

Fabrice BATIONO*
  • Fabrice BATIONO*
  • Institut de Recherche en Sciences Appliquées et Technologies, Research Institute in Applied Sciences and Technologies (IRSAT/CNRST), Ouagadougou, Burkina Faso.
  • Google Scholar
Aly SAVADOGO
  • Aly SAVADOGO
  • Université de Ouagadougou, Centre de Recherche en Sciences Biologiques Alimentaires et Nutritionnelles (CRSBAN), Research Centre in Biological, Food and Nutritional Sciences, Ouagadougou, Burkina Faso.
  • Google Scholar
Donatien KABORE
  • Donatien KABORE
  • Institut de Recherche en Sciences Appliquées et Technologies, Research Institute in Applied Sciences and Technologies (IRSAT/CNRST), Ouagadougou, Burkina Faso.
  • Google Scholar
Laurencia OUATTARA/SONGRÉ
  • Laurencia OUATTARA/SONGRÉ
  • Institut de Recherche en Sciences Appliquées et Technologies, Research Institute in Applied Sciences and Technologies (IRSAT/CNRST), Ouagadougou, Burkina Faso.
  • Google Scholar
Heny Gautier OUEDRAOGO
  • Heny Gautier OUEDRAOGO
  • Institut de Recherche en Sciences de la Santé, Research Institute for Health Sciences (IRSS/CNRST), Ouagadougou, Burkina Faso.
  • Google Scholar
Boubacar SAVADOGO
  • Boubacar SAVADOGO
  • Institut de Recherche en Sciences de la Santé, Research Institute for Health Sciences (IRSS/CNRST), Ouagadougou, Burkina Faso.
  • Google Scholar
Alfred TRAORE
  • Alfred TRAORE
  • Université de Ouagadougou, Centre de Recherche en Sciences Biologiques Alimentaires et Nutritionnelles (CRSBAN), Research Centre in Biological, Food and Nutritional Sciences, Ouagadougou, Burkina Faso.
  • Google Scholar


  •  Received: 12 February 2015
  •  Accepted: 02 October 2015
  •  Published: 30 December 2015

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.