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Table 1 Phycocyanin stability (% of PC. content) dw. with different pH and storage temperature after 35 days

From: Phycocyanin content and nutritional profile of Arthrospira platensis from Mexico: efficient extraction process and stability evaluation of phycocyanin

 

pH-5

pH-6

pH-7

4 °C

83.04 ± 0.36

92.75 ± 0.69

73.09 ± 0.32

25 °C

14.55 ± 0.03

56.60 ± 0.17

25.64 ± 0.04

 − 20 °C

51.03 ± 2.41

94.32 ± 0.05

98.69 ± 0.32

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BMC Chemistry

ISSN: 2661-801X

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