Effects of baking on the biochemical composition of Chlorella vulgaris

Chlorella vulgaris has gained popularity in recent years as a functional food ingredient with its highly nutritious profile. In this study, we have explored the effects of baking at 125 C for 15 min to C. vulgaris CCAP 211/11b on the biomass's water soluble carbohydrate and protein contents, total lipids, and soluble vitamins (B1, B2, B3, B5, B7, B9, B12 and C). Control (raw) and experimental (baked) groups' average soluble carbohydrate content varied between 26 and 27%, soluble proteins 21-23%, and total lipids 7-9% of dried cell weight indicating no sig-nificant effects of baking process on C. vulgaris. Results of liquid chromatography-mass spectrometer (LC-MS/MS) showed that baking also had no significant effect on vitamins except B3. Vitamins B1, B2, and B3 were higher in baked samples compared to the control group. Overall, C. vulgaris deemed suitable for addition to functional food recipes with short baking durations considering the durability of main biochemical components as well as water soluble vitamins.