Rajaa SEGHIRI
Tofaïl University, Morocco
Title: Functional Composition, nutritional properties and biological activities of Moroccan Spirulina Microalga
Biography:
Rajaa Seghiri has her expertise in evaluation and passion in Industrial Engineering, Food Science and Green Chemistry. She is interested mainly in valorization of algae in various industrial and research sectors for interest in food security. Her open and contextual evaluation studies based on nutritional, chemical, techno functional and biological verifying that creates new path ways for improving wellbeing. She has a significant experience in research, evaluation and teaching both in university and education institutions.
Abstract:
The present study aimed to characterize the nutraceutical properties and the antimicrobial e.ect of Moroccan Spirulina (Arthrospira platensis). e nutritional composition was evaluated, including water content, crude protein, total carbohydrates, lipids, phenolic composition, macro- and micromineral content, fiber content, and energy value. Then, the microbiological analysis and antioxidant activity were measured. The antimicrobial activity was evaluated using the minimum inhibitory concentration method on bacteria and fungi. Moroccan Spirulina contained a large amount of protein (76.65 ± 0.15%), followed by carbohydrates (6.46 ± 0.32%), minerals (20.91 ± 0.88%), crude fiber (4.07 ± 1.42%), lipids (2.45 ± 0.82%), ash (14.56 ± 0.74), and twenty phenolic acids being identified and quantified. Moreover, flavonoid and phenolic contents were present at 15.60 ± 2.74 mg RE/g dw and 4.19 ± 0.21 mg GAE/g dw, respectively. Microbiological risk assessment indicated that this product is safe to be consumed as a human food product. e antioxidant activity was higher in the methanolic fraction (23 mg TE/g dw) (DPPH).