Volatile Profiling of Spirulina Food Supplements.
Aikaterina Paraskevopoulou1,2, Triantafyllos Kaloudis1,3, Anastasia Hiskia1
1Institute of Nanoscience and Nanotechnology, National Center for Scientific Research "Demokritos", Patriarchou Grigoriou E & 27 Neapoleos Str., Agia Paraskevi, 15341 Athens, Greece.
Foods (Basel, Switzerland)
|April 27, 2024
Summary
This study identified 128 volatile organic compounds (VOCs) in commercial spirulina supplements, including many new compounds. The findings highlight the complex volatile profiles of spirulina, impacting its sensory qualities and production.
Area of Science:
- Food Chemistry
- Analytical Chemistry
- Phytochemistry
Background:
- Spirulina, a nutrient-rich cyanobacterium, is a popular food supplement.
- Volatile organic compounds (VOCs) in spirulina can affect its sensory properties and technological applications.
- Understanding the VOC profile is crucial for quality control and product development.
Purpose of the Study:
- To comprehensively analyze the volatile organic compound (VOC) profiles of commercial spirulina food supplements.
- To identify and quantify the diverse range of VOCs present in these products.
- To discover novel volatile compounds within spirulina supplements.
Main Methods:
- Utilized headspace solid-phase microextraction (HS-SPME) for sample preparation.
- Employed gas chromatography-mass spectrometry (GC-MS) for compound separation and detection.
- Combined data processing, retention indices, and reference databases for accurate compound identification.
Main Results:
- Identified a total of 128 VOCs across seventeen commercial spirulina samples.
- Major compound classes included alkanes (47.2%), ketones (25.7%), and aldehydes (10.9%).
- Several VOCs, such as geranylacetone and diethylpyrazine, were reported in spirulina for the first time.
Conclusions:
- The analysis revealed a rich and diverse volatile composition in commercial spirulina supplements.
- The identification of numerous new VOCs necessitates further investigation into their impact on sensory attributes and production.
- The applied methodology ensures reliable and accurate VOC profiling for spirulina products.
