Effect of Spirulina platensis and Kelp algae on the content of thiamine and riboflavin in wheat bread

Abstract

Introduction. The purpose of the present study is to investigate the effect of some edible algae Spirulina platensis and Kelp on the content of thiamine and riboflavin in wheat bread. Materials and methods. Bread is obtained from wheat flour with the addition of Kelp and Spirulina platensis (powder) in the amount of 2 or 4% by the weight of flour. The vitamin content was evaluated by liquid chromatography with mass spectrometry (LC-MS) method. Results and discussion. It was found that enrichment with Kelp and Spirulina platensis (in the amount of 2% and 4% by the weight of flour) leads to an increase in the content of thiamine and riboflavin in wheat bread. The two types of algae have different effects. The use of 2% Kelp leads to an increase of 7.35%, and of 4% by 28.27% of the amount compared to that in the control sample. The most significant increase being observed with the addition of 4% Spirulina platensis. The amount of thiamine is 1533.75 μg/kg of bread, which is almost twice as high as in the control sample. The content of vitamin B2 in the control bread sample is 310.5 μg/kg. When Kelp in the amount of 2% is added, the increase is by 81.7 μg/kg, and at the higher dosage (4%) the increase is by 120 μg/kg compared to the control sample and by 38.3 μg/kg compared to the bread with 2% algae. The highest value was reported for bread enriched with 4% Spirulina platensis. The riboflavin content is almost 3 times higher than in the control sample; 2.37 times higher than in the 2% Kelp sample and 2.16 times higher than in the 4% Kelp sample. Conclusions. Fortification of wheat bread with some edible algae Kelp and Spirulina platensis (especially in the amount of 4% by the weight of the flour) is an effective approach for increasing the content of thiamine and riboflavin. The effect of Spirulina platensis on the vitamin content is more pronounced.