. 2018 May 23;27(6):1659–1665. doi: 10.1007/s10068-018-0397-y

Table 1.

Phycocyanin content and total phenolic compounds of Spirulina samples in different methods of drying and of cell disruption

Assays	PC^a (mg g⁻¹)	TPC^a (mg_GAE g⁻¹)
SB	21.93 ± 0.22^f	31.52 ± 0.40^b
SB-M	74.98 ± 0.37^b	41.60 ± 0.11^a
SB-MW	85.43 ± 0.60^a	41.90 ± 0.10^a
SB-AT	1.17 ± 0.03^g	41.55 ± 0.09^a
TD	25.33 ± 0.14^e	11.25 ± 0.05^c
TD-M	43.30 ± 0.34^c	9.28 ± 0.21^d
TD-MW	29.47 ± 0.23^d	8.62 ± 0.18^e
TD-AT	0.33 ± 0.03^h	10.75 ± 0.36^c

PC phycocyanin content, TPC total phenolic content, SB spouted bed (nondisrupted sample), SB-M spouted bed-milling, SB-MW spouted bed-microwave, SB-AT spouted bed-autoclaving, TD tray drying (nondisrupted sample), TD-M tray drying-milling, TD-MW tray drying-microwave, TD-AT tray drying-autoclaving

^aMean values ± standard deviation (n = 3). For each column, values followed by different letters are statistically different (p < 0.05)