Skip to main content
padlock icon - secure page this page is secure

Fatty Acid Composition of Chlorella and Spirulina Microalgae Species

Buy Article:

$50.00 + tax (Refund Policy)

Two New Age foods which contain high concentrations of whole food nutrients are the single-celled microalgae Chlorella and Spirulina. They are accepted as functional foods, which are defined as products derived from natural sources, whose consumption is likely to benefit human health and enhance performance. These foods are used as a supplement/ingredient or as a complete food to enhance the performance and state of the human body, or improve a specific bodily function. Functional foods are used mainly as products to nourish the human body after physical exertion or as a preventive measure against ailments. We determined the fatty acid compositions, particularly polyunsaturated fatty acid compositions, of Chlorella and Spirulina by capillary column-gas chromatography. The data obtained show that Spirulina contains unusually high levels of gamma-linolenic acid, an essential polyunsaturated fatty acid.
No Reference information available - sign in for access.
No Citation information available - sign in for access.
No Supplementary Data.
No Article Media
No Metrics

Document Type: Research Article

Affiliations: Ege University, Department of Food Engineering, 35100 Izmir, Turkey.

Publication date: November 1, 2001

More about this publication?
  • The Journal of AOAC INTERNATIONAL publishes refereed papers and reviews in the fields of chemical, biological and toxicological analytical chemistry for the purpose of showcasing the most precise, accurate and sensitive methods for analysis of foods, food additives, supplements and contaminants, cosmetics, drugs, toxins, hazardous substances, pesticides, feeds, fertilizers and the environment available at that point in time. The scope of the Journal includes unpublished original research describing new analytical methods, techniques and applications; improved approaches to sampling, both in the field and the laboratory; better methods of preparing samples for analysis; collaborative studies substantiating the performance of a given method; statistical techniques for evaluating data. The Journal will also publish other articles of general interest to its audience, e.g., technical communications; cautionary notes; comments on techniques, apparatus, and reagents.
  • Information for Authors
  • Submit a Paper
  • Subscribe to this Title
  • Information for Advertisers
  • Journal Information
  • Ingenta Connect is not responsible for the content or availability of external websites
  • Access Key
  • Free content
  • Partial Free content
  • New content
  • Open access content
  • Partial Open access content
  • Subscribed content
  • Partial Subscribed content
  • Free trial content
Cookie Policy
X
Cookie Policy
Ingenta Connect website makes use of cookies so as to keep track of data that you have filled in. I am Happy with this Find out more