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Comparative analysis of nutritional composition and bioactive properties of Chlorella vulgaris and Arthrospira platensis: Implications for functional foods and dietary supplements

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dc.abstract.enThe rising incidence of chronic diseases has spurred interest in functional foods rich in antioxidants and essential nutrients, as well as in exploring their potential cytotoxic activity against cancer cells. This study aims to address this gap by providing a comprehensive comparison of their biochemical composition and bioactive properties, offering insights into their targeted applications in functional foods and supplements. This study investigated the nutritional composition and bioactive properties of two algae species, chlorella (Chlorella vulgaris) and spirulina (Arthrospira platensis). Analysis included total protein content, amino acid profiles, mineral compositions, fatty acid profiles, B vitamin contents, polyphenol profiles, carotenoid contents, antioxidant activities (DPPH˙ and ABTS+ assays), and cytotoxic activities. Chlorella exhibited higher protein content (64.63%) compared to spirulina (58.24%). Spirulina showed higher concentrations of non-essential and essential amino acids, except for methionine. Mineral analysis revealed spirulina’s superiority in calcium, potassium, sodium, iron, manganese, and zinc, whereas chlorella contained higher copper and lead levels. Fatty acid analysis indicated chlorella’s dominance in saturated fatty acids, while spirulina showed higher proportions of monounsaturated and polyunsaturated fatty acids. Polyphenol analysis highlighted chlorella’s higher levels of p-hydroxybenzoic acid, whereas spirulina contained more rutin and catechin. Chlorella also exhibited higher levels of niacin and riboflavin compared to spirulina. Additionally, spirulina extracts, whether ethanolic or hexane-based, demonstrate substantial antioxidant effects, as evidenced by their lower IC50 values in both DPPH˙ and ABTS+ assays relative to chlorella. Overall, spirulina showed superior antioxidant effect. Chlorella hexane extract showed slightly higher cytotoxic potential compared to spirulina. These findings enhance our understanding of the nutritional and health-promoting properties of chlorella and spirulina, suggesting their potential applications in functional foods and dietary supplements. While in vitro assays indicate promising bioactivity, future studies should include in vivo experiments to confirm the health benefits and functional applications of these microalgae.
dc.affiliationWydział Nauk o Żywności i Żywieniu
dc.affiliation.instituteKatedra Technologii Żywności Pochodzenia Roślinnego
dc.affiliation.instituteKatedra Biochemii i Analizy Żywności
dc.affiliation.instituteKatedra Biotechnologii i Mikrobiologii Żywności
dc.contributor.authorČmiková, Natália
dc.contributor.authorKowalczewski, Przemysław
dc.contributor.authorKmiecik, Dominik
dc.contributor.authorKlimowicz, Piotr
dc.contributor.authorDrożdżyńska, Agnieszka
dc.contributor.authorŚlachciński, Mariusz
dc.contributor.authorKrólak, Jakub
dc.contributor.authorMatić, Sanja
dc.contributor.authorMarković, Tijana
dc.contributor.authorPopović, Suzana
dc.contributor.authorBaskic, Dejan
dc.contributor.authorKačániová, Miroslava
dc.date.access2025-06-18
dc.date.accessioned2025-06-18T10:38:40Z
dc.date.available2025-06-18T10:38:40Z
dc.date.copyright2025-05-12
dc.date.issued2025
dc.description.abstract<jats:title>Abstract</jats:title> <jats:p>The rising incidence of chronic diseases has spurred interest in functional foods rich in antioxidants and essential nutrients, as well as in exploring their potential cytotoxic activity against cancer cells. This study aims to address this gap by providing a comprehensive comparison of their biochemical composition and bioactive properties, offering insights into their targeted applications in functional foods and supplements. This study investigated the nutritional composition and bioactive properties of two algae species, chlorella (<jats:italic>Chlorella vulgaris</jats:italic>) and spirulina (<jats:italic>Arthrospira platensis</jats:italic>). Analysis included total protein content, amino acid profiles, mineral compositions, fatty acid profiles, B vitamin contents, polyphenol profiles, carotenoid contents, antioxidant activities (DPPH˙ and ABTS<jats:sup>+</jats:sup> assays), and cytotoxic activities. Chlorella exhibited higher protein content (64.63%) compared to spirulina (58.24%). Spirulina showed higher concentrations of non-essential and essential amino acids, except for methionine. Mineral analysis revealed spirulina’s superiority in calcium, potassium, sodium, iron, manganese, and zinc, whereas chlorella contained higher copper and lead levels. Fatty acid analysis indicated chlorella’s dominance in saturated fatty acids, while spirulina showed higher proportions of monounsaturated and polyunsaturated fatty acids. Polyphenol analysis highlighted chlorella’s higher levels of <jats:italic>p</jats:italic>-hydroxybenzoic acid, whereas spirulina contained more rutin and catechin. Chlorella also exhibited higher levels of niacin and riboflavin compared to spirulina. Additionally, spirulina extracts, whether ethanolic or hexane-based, demonstrate substantial antioxidant effects, as evidenced by their lower IC<jats:sub>50</jats:sub> values in both DPPH˙ and ABTS<jats:sup>+</jats:sup> assays relative to chlorella. Overall, spirulina showed superior antioxidant effect. Chlorella hexane extract showed slightly higher cytotoxic potential compared to spirulina. These findings enhance our understanding of the nutritional and health-promoting properties of chlorella and spirulina, suggesting their potential applications in functional foods and dietary supplements. While <jats:italic>in vitro</jats:italic> assays indicate promising bioactivity, future studies should include <jats:italic>in vivo</jats:italic> experiments to confirm the health benefits and functional applications of these microalgae.</jats:p>
dc.description.accesstimeat_publication
dc.description.bibliographyil., bibliogr.
dc.description.financepublication_nocost
dc.description.financecost0,00
dc.description.if1,9
dc.description.number1
dc.description.points70
dc.description.versionfinal_published
dc.description.volume23
dc.identifier.doi10.1515/chem-2025-0150
dc.identifier.issn2391-5420
dc.identifier.urihttps://sciencerep.up.poznan.pl/handle/item/2867
dc.identifier.weblinkhttps://www.degruyterbrill.com/document/doi/10.1515/chem-2025-0150/html
dc.languageen
dc.relation.ispartofOpen Chemistry
dc.relation.pagesart. 20250150
dc.rightsCC-BY
dc.sciencecloudsend
dc.share.typeOPEN_JOURNAL
dc.subject.enalgae
dc.subject.enminerals
dc.subject.enpolyphenols
dc.subject.entotal carotenoids
dc.subject.enantioxidant activity
dc.subject.encytotoxic activity
dc.titleComparative analysis of nutritional composition and bioactive properties of Chlorella vulgaris and Arthrospira platensis: Implications for functional foods and dietary supplements
dc.typeJournalArticle
dspace.entity.typePublication
oaire.citation.issue1
oaire.citation.volume23