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Journal of Food Quality
Volume 2019, Article ID 3707219, 11 pages
https://doi.org/10.1155/2019/3707219
Research Article

Functional Composition, Nutritional Properties, and Biological Activities of Moroccan Spirulina Microalga

1Laboratory of Agro-Resources, Polymers and Process Engineering (LAR2PE), Department of Chemistry, Faculty of Sciences, Ibn Tofaïl University, B.P. 133, 14000 Kenitra, Morocco
2Biopharmaceutical and Toxicological Analysis Research Team, Laboratory of Pharmacology and Toxicology, Faculty of Medicine and Pharmacy, University Mohammed V, Rabat, Morocco

Correspondence should be addressed to Rajaa Seghiri; moc.liamg@irihges.aajar

Received 25 January 2019; Revised 28 April 2019; Accepted 20 May 2019; Published 3 July 2019

Academic Editor: Francisca Hernández

Copyright © 2019 Rajaa Seghiri et al. 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 characterize the nutraceutical properties and the antimicrobial effect of Moroccan Spirulina (Arthrospira platensis). The 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. The antioxidant activity was higher in the methanolic fraction (23 mg TE/g dw) (DPPH).