Introduction
Drying method can affect the amount of functional component of Spirulina . Spirulina culture , which was developed in different nutrient media prepared with geothermal water by producing Spirulina under greenhouse conditions with 420 L volume of geothermal water , was dried by different methods and analyzed.
Material and Methods
Wet biomass harvested at the end of the trial ; It was dried in two different ways : spray drying (110°C) and conventional method in a fan oven (40°C). The resulting product was named “dry biomass ” or “Spirulina flour ”. In the products obtained , phycocyanin , antioxidant capacity, anti-radical activity , flavonoid and phenolic component content and DNA protection were determined.
Results
The best DNA protective activity was obtained according to the band appearance of A13: 50% Pear Geothermal (40 °C Traditional Drying ) and A14: 50% Pear Geothermal (105 °C Spray Drying ), which represents 50% Pear groups . The bands expressing the DNA protection of the products are presented in Figure 1.
The phycocyanin quality of Spirulina dried in 2 different ways is presented in Table 1. Total antioxidant level , total oxidant level and anti-radical activity level are presented in Table 2.
The correlation between total antioxidant level , total oxidant level and anti-radical activity level and nutritional elements of water is presented in Table 3.