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Evidence-Based Complementary and Alternative Medicine
Volume 2016, Article ID 7631864, 13 pages
http://dx.doi.org/10.1155/2016/7631864
Research Article

Quantification of Phytochemicals from Commercial Spirulina Products and Their Antioxidant Activities

Department of Botany and Microbiology, Addiriyah Chair for Environmental Studies, College of Science, King Saud University, P.O. Box 2455, Riyadh 11451, Saudi Arabia

Received 21 July 2015; Revised 20 November 2015; Accepted 25 November 2015

Academic Editor: G. K. Jayaprakasha

Copyright © 2016 Naif Abdullah Al-Dhabi and Mariadhas Valan Arasu. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

Abstract

The present study aimed to profile the polyunsaturated fatty acids, sugars, free amino acids, and polyphenols in 37 varieties of Spirulina commonly available in the market using gas chromatography and high performance liquid chromatography. In addition, the biological potentials of the Spirulina samples were evaluated by analysing the in vitro antioxidant activities using various analytical techniques. The analyses revealed the presence of 13 polyunsaturated fatty acids, 18 amino acids, 7 sugars, and polyphenols. The polyunsaturated fatty acids contents were varied between Spirulina samples. The total polyunsaturated fatty acids amount was 4.25 mg/100 g, and the average among of sapienic acid detected was 2.25 mg/100 g, which was followed by linoleic acid (16.7%) and -linolenic acid (14%). Among the 7 sugars, the hexose levels were the highest (73.85%). The total amino acids contents ranged from 11.49 to 56.14 mg/100 g, and the individual essential amino acids accounted for 17% to 39.18%. The “natural” tablets exhibited the highest polyphenols levels (24 mg/g). All of the Spirulina samples expressed dose-dependent antioxidant activities. The polyunsaturated fatty acids, sugars, free amino acids, and polyphenols contents varied widely, and the variations in these compounds between the Spirulina samples were significant.