Chlorella vulgaris Türü Mikroalglerde B Vitamini İçeriklerinin Uzun Süreli Pişirme Koşulunda Değişimi.

In this study, Chlorella vulgaris microalgae, commonly used in functional foods due to its rich nutritious compounds, have been subjected to 35-min cooking durations at 125°C to determine changes in its vitamin B content. Using Ultra-Performance Liquid Chromatography-High-Resolution Mass Spectrometry (UHPLC-HR/MS), long-term 35-min cooking caused significant increases (p<0.05) in vitamins B1 (thiamine), B2 (riboflavin), B3 (niacin) and B6 (pyridoxine) compared to raw (non-baked) samples. Vitamins B7 (biotin) and B12 (methylcobalamin) were both higher in 35-minbaked samples although these changes were statistically insignificant (p>0.05). These observations were attributed to the fact that long-term heat treatment during cooking might help breakage of thicker cell walls present in Chlorella vulgaris leading to higher vitamin B concentrations compared to raw samples. As such, it was concluded that cooking processes might help preserve vitamin B-rich content of Chlorella vulgaris and contribute to their use in functional food products. [ABSTRACT FROM AUTHOR]