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The lipids of the alga Spirulina
Author(s) -
Hudson Bertram J. F.,
Karis Ioannis G.
Publication year - 1974
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.2740250703
Subject(s) - spirulina (dietary supplement) , food science , chemistry , algae , glycerol , blue green algae , fatty acid , botany , biochemistry , biology , cyanobacteria , organic chemistry , bacteria , raw material , genetics
The blue‐green alga, Spirulina maxima , examined in the form of a spray‐dried powder, contains 11% of lipid, which has been analysed in detail with a view to establishing both the classes of lipid present and their fatty acid profiles. The dominant lipids are mono‐, di‐ and probably higher galactosyldiglycerides and phosphatidyl glycerol. Unlike other algae, Spirulina synthesises cis ‐6‐ cis ‐9‐ cis ‐12 octadecatrienoic acid in contrast to its 9–12–15 isomer.