Analysis of Spirulina maxima grown in CFTRI and Zarrouk’s Media, Insights into nutraceutical enhancement
Article Main
Abstract
Spirulina (Cyanobacteria, Arthrospira) is the richest source of proteins, fatty acids, vitamin B12. It is used as a high-value health food, nutraceutical, functional food or dietary food supplement. It is considered a promising new-age food source with high nutraceutical value. In the present study the influence of different culture media on the growth and metabolite production of Spirulina maxima (Cyanobacteria, Arthrospira), was studied. Different media such as Central Food Technological Research Institute medium (CFTRI), Zarrouk’s, Offer/A5 and distilled water (DW) as control were evaluated, with CFTRI (Central Food Technological Research Institute) media and Zarrouk’s media yielding the highest biomass and metabolite levels. S. maxima cultured in CFTRI medium exhibited superior protein (55.79% ± 1.05) and carbohydrate (12.20% ± 1.01) contents compared to Zarrouk’s medium (41.00% ± 1.74 and 8.90% ± 0.58, respectively). Total antioxidant capacity was comparable in both media (23.14 ± 0.13 μg/ml in CFTRI and 23.29 ± 2.00 μg/ml in Zarrouk’s). Significant variations in biochemical composition were observed across media, particularly in fatty acid profiles, while flavonoid levels remained consistent. Notably, palmitic acid (hexadecanoic acid) levels were 21.38% in CFTRI and 22.80% in Zarrouk’s medium. Gas chromatography-Mass spectrometry (GC-MS) analysis revealed that the biosynthesis of ω-6 fatty acids was unique to the CFTRI medium, suggesting its superior potential for enhancing the nutritional profile of S. maxima. Principal component analysis (PCA) further elucidated correlations and variances among metabolites across the tested media. Overall, CFTRI medium emerged as the most effective for optimizing both growth and metabolite production in S. maxima, offering valuable insights for its commercial cultivation and nutraceutical applications.
Article Details
Article Details
Keywords
Antioxidants, Fatty acids, Gas chromatography-Mass spectrometry (GC-MS), Microalgae, Principal component analysis (PCA) , Proteins
References
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Moberg AK, Ellem GK, Jameson GJ & Herbertson JG (2012) Simulated cell trajectories in a stratified gas–liquid flow tubular photobioreactor. J. Appl. Phycol., 24, 357-363. https,//doi.org/10.1007/s10811-011-9765-1
Morsy O, Sharoba A, El-Desouky A, Bahlol H & Abd El Mawla E (2014) Production and evaluation of some extruded food products using Spirulina algae. Annals Agric Sc., 52, 329-342
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Nyabuto DK, Mariga AM & Kibue GW (2015) Growth performance and biochemical analysis of the genus Spirulina under different physical and chemical environmental factors. Af. J. Agr. Res., 36, 3614-3624. https,//doi.org/10.5897/AJAR2015.10210
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Ötleş S & Pire R. (2001) Fatty acid composition of Chlorella and Spirulina microalgae species. J. AOAC Int., 84, 1708-1714. https, //doi.org/10.1093/jaoac/84.6.1708
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Analysis of Spirulina maxima grown in CFTRI and Zarrouk’s Media, Insights into nutraceutical enhancement. (2026). Journal of Applied and Natural Science, 18(1), 222-231. https://doi.org/10.31018/jans.v18i1.7061
