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Title:Nutritional quality and safety of the spirulina dietary supplements sold on the Slovenian market
Authors:ID Masten, Jasmina, IJS (Author)
ID Jagodic Hudobivnik, Marta, IJS (Author)
ID Nečemer, Marijan, IJS (Author)
ID Vogel-Mikuš, Katarina, BF Uni Lj (Author)
ID Arčon, Iztok, UNG (Author)
ID Ogrinc, Nives, IJS (Author)
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Language:English
Work type:Not categorized
Typology:1.01 - Original Scientific Article
Organization:UNG - University of Nova Gorica
Abstract:The microalgae Spirulina may be a popular dietary supplement rich in essential nutrients and vitamins, but oversight of the supplement industry, in general, remains limited, and increasing incidents of adulteration, misbranding, and undeclared ingredients together with misleading claims create potential risks. In response, this study characterized the elemental, amino acid and fatty acid content of commercially available Spirulina supplements in Slovenia using EDXRF, ICP-MS and GC-MS and compared the results with their nutritional declaration. The gathered data confirm that Spirulina supplements are a good source of calcium (0.15 to 29.5% of RDA), phosphorous (3.36–26.7% of RDA), potassium (0.5 to 7.69% of RDA) and selenium (0.01 to 38.6% of RDA) when consumed within recommended amounts. However, although iron contents were relatively high (7.64 to 316% of RDA), the actual bioavailability of iron was much lower since it was mainly present as the ferric cation. This study also confirms that pure Spirulina supplements are a good source of essential and non-essential amino acids, and !-6 but not !-3 polyunsaturated fatty acids. The presence of additives resulted in significant variation in nutrient content and, in some instances, lower product quality. Moreover, a high proportion (86.7%) of inappropriate declarations regarding the elemental content was observed. Overall, the study conclusions underline the need for a stricter control system for Spirulina-based supplements.
Keywords:Spirulina, microalgae, cyanobacteria, elements, toxic elements, amino acids, fatty acids, authenticity, safety, quality
Year of publishing:2022
Number of pages:str. 849-1
Numbering:Vol. 11, no. 6
PID:20.500.12556/RUNG-7242 New window
COBISS.SI-ID:101750275 New window
ISSN on article:2304-8158
DOI:10.3390/foods11060849 New window
NUK URN:URN:SI:UNG:REP:VZFEROBM
Publication date in RUNG:24.03.2022
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Record is a part of a journal

Title:Foods
Year of publishing:2022

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License:CC BY-NC-ND 4.0, Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International
Link:http://creativecommons.org/licenses/by-nc-nd/4.0/
Description:The most restrictive Creative Commons license. This only allows people to download and share the work for no commercial gain and for no other purposes.
Licensing start date:24.03.2022

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