Impact of storage on β-carotene content of spirulina produce in Burkina Faso

Authors

  • Boubacar SAVADOGO
  • Fabrice BATIONO
  • Hermann Biènou LANOU
  • Laurencia OUATTARA-SONGRE
  • Charles PARKOUDA
  • Augustin Nawidimbasba ZEBA

Keywords:

Spirulina, Storage, β-carotene, Burkina Faso

Abstract

Spirulina is a food supplement rich in micronutrients including vitamins. It is a beneficial food for humans and the WHO calls it a "superfood" because it has a high nutritional value. This study aimed to assess the impact of storage on the levels of β-carotene in sun-dried spirulina. This is an analytical study which involves determining the levels of β-carotene in sun-dried spirulina using high-performance liquid chromatography (HPLC). The average content of β-carotene in spirulina before storage was 35.55 mg / 100

  1. After six months of storage, the average content of β-carotene went down to 21.36 mg / 100 g. This

constitutes a loss in β-carotene of 40%. Drying and packaging are the best means of commercial distribution of spirulina. The loss of nutritional values during storage of spirulina leads to rapid consumption after the harvest of spirulina.

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Published

2024-02-20

How to Cite

SAVADOGO, B. ., BATIONO, F., LANOU, H. B., OUATTARA-SONGRE, L. ., PARKOUDA, C. ., & ZEBA, A. N. (2024). Impact of storage on β-carotene content of spirulina produce in Burkina Faso. Sciences Naturelles Et Appliquées, 42(1), 1–11. Retrieved from https://www.revuesciences-techniquesburkina.org/index.php/sciences_naturelles_et_appliquee/article/view/1283

Issue

Vol. 42 No. 1 (2023): janvier-juin

Section

Articles