Growing blue –green algae (spirulina platensis) to study some biochemical properties

Abstract

The use of algae, especially spirulina, as a functional food has been proposed due to the fact that it is not only a protein-dense food source, but because its amino acid profile is considered to be a highly valuable protein of biological value. Spirulina also provides essential lipids (e.g., oleic acids (gamma-linolenic acids), which accompany For low content nucleic acids. It also contains an exceptionally high percentage of vitamin C, vitamin A and glutathione, as well as carbohydrates, fats and a wide range of photosynthetic pigments. Spirulina platensis algae was grown in the laboratory under controlled conditions in Zarrouk medium to examine its content of sugars, proteins, fats, chlorophyll, vitamin C, vitamin E, and glutathione. The results showed that spirulina contains 20.7% of sugars. And 28% of protein, 27 mg of fat, 3.79384 of chlorophyll, 1.850 mg.g of vitamin C, 2.10 mg of vitamin A, and 0.612 mg.g of glutathione.