Dried Spirulina Loses Half Its Antioxidant Potential in 2 Months

This independent research study evaluated how light and heat in normal storage of dried spirulina impacts the antioxidant potential.

• Thermal stability was established at 25ºC in the dark, protected from light, with antioxidant potential tested before and after storage. 
• Result: The antioxidant potential decreased by 50% after 50 days at 25°C.

Further research measured the antioxidant potential before and after exposure to UV and fluorescent light at room temperature.

• Result:  After 30 days of exposure the antioxidant potential of dried spirulina decreased by more than 50%.

Conclusions

Dried spirulina is easily degraded when exposed to heat and light, demonstrating degradation more than 50% after 30 day of exposure in most cases studied. It should be stored at temperatures below 10°C in amber packs that are hermetically sealed to maintain the potential for therapeutic antioxidant activity.

Spiruliving Institute Comment

Read More:

Thermal and photo-stability of the antioxidant potential of Spirulina platensis powder
Brazilian Journal of Biology 2017

Curated by Spiruliving Institute

Spiruliving Institute is a not for profit dedicated to increasing awareness of the benefits of fresh (never dried) spirulina by curating independent research and making such research available to the public.