## 3 Results  
### Nutritional Value of Chlorella and Spirulina Powder  
The nutritional values of the microalgae are presented within Table 2. Both microalgae present a high nutrient content, with a high concentration of easily digestible proteins, metabolizable energy, and a low level of cellulose. Compared to chlorella, spirulina is characterized by a higher antioxidant capacity, with a significantly higher content of chlorophylls \(a\) and \(b\). The concentration of carotenoids is high in both chlorella and spirulina. Chlorophylls are green pigments found in plants and algae. Chlorella has a chlorophyll \(a\) content of 5.56 mg/g and chlorophyll \(b\) content of 0.88 mg/g. Spirulina platensis has a higher chlorophyll content compared to chlorella, with chlorophyll \(a\) at 9.06 mg/g and chlorophyll \(b\) at 1.34 mg/g. It is known that carotenes are orange or red pigments that serve as powerful antioxidants. Chlorella contains 1.52 mg/g of carotenes and spirulina has a slightly higher caroten content at 1.68 mg/g. Polyphenols are compounds found in plants and algae known for their antioxidant properties and potential health benefits. The total polyphenol content of chlorella was assessed to be 1.16 mg/g of total polyphenols, while spirulina has a slightly higher content of 1.35 mg/g of total polyphenols. DPPH is a common method used to evaluate the antioxidant activity of substances. Trolox is a synthetic antioxidant used as a standard for comparison. Chlorella exhibited an antioxidant capacity of 73.29% inhibition of DPPH (2,2-diphenyl-1-picrylhydrazyl) and an antioxidant capacity of 15.49 \(\upmu\)M Trolox. On the other hand, spirulina demonstrated a higher antioxidant capacity compared to chlorella, with 81.27% inhibition of DPPH and an antioxidant capacity of 16.78 \(\upmu\)M Trolox. Both chlorella and spirulina exhibited antioxidant activity, with spirulina generally showing higher values in terms of chlorophyll content, carotenes, total polyphenols, and antioxidant capacity. These findings suggest that spirulina demonstrated stronger antioxidant properties compared to chlorella.  
Concerning the fatty acid concentrations, spirulina had a higher content of total SFAs at 51.03 g FAME/100 g Total FAME compared to chlorella, which had a total SFA content of 33.77 g FAME/100 g Total FAME. The monounsaturated fatty acids (MUFAs) of chlorella contained 9.05 g FAME/100 g Total FAME, while spirulina contained a higher content of MUFA at 27.12 g FAME/100 g Total FAME. MUFAs are considered to be healthier fats compared to SFAs. Pollyunsaturated fatty acids (PUFAs) include both omega-3 and omega-6 fatty acids. Chlorella has a higher total PUFA content of 56.56 g FAME/100 g Total FAME compared to spirulina (21.85 g FAME/100 g Total FAME). The data presented suggest that chlorella has a higher content of total PUFAs, particularly PUFA n-3, compared to spirulina. On the other hand, spirulina has higher contents of SFAs, MUFAs, and PUFA n-6. The nutritional value and potential health benefits of these microalgae may be influenced by their fatty acid composition. Overall, the fatty acid profile indicates that chlorella contains a significantly higher amount of polyunsaturated fats (PUFAs), with over 67% being represented by omega-3 polyunsaturated fats, particularly \(\alpha\)-linolenic acid (ALA).