comparative study of spirulina extracts from the regions of algeria and egypt
No Thumbnail Available
Date
2023
Authors
Journal Title
Journal ISSN
Volume Title
Publisher
University of Eloued جامعة الوادي
Abstract
The aim of our work is to scientifically and nutritionally evaluate Algerian and Egyptian
spirulina to show their nutritional value.
The spirulina used in this work belongs to Arthrospira, the Spirulina that was brought
from Algeria specifically from the Tamanrasset region, and the other from Egypt from the Khatahtba
region.
Chemical sorting is done through chemical detection of extracts prepared in two
ways: decocted and macerated. In this examination, the results were similar for Spirulina A and
Spirulina E (because each of them contains active compounds: flavonoids, tannins, alkaloids,
phenols, and others).
We extracted some biologically active compounds by soaking (methanol) and boiling (distilled water). The yield of the extracts showed that the results of the methanolic extract
(total phenols) were superior to the rest of the extracts. Among them, the methanolic extract of
spirulina E (24.3%) is superior.
By measuring the content of total phenols, flavonoids, and tannins, the methanolic
extract exceeded the total phenols of Spirulina E (64.48 micrograms GA/g).Spirulina E recorded
a higher percentage of chlorophyll A (19.31 mg/g), chlorophyll B (8.09 mg/g) and carotenoids
(3.15 mg/g) than Spirulina A.
We evaluated the antioxidant activity of our extracts using the DPPH test. The
DPPH free radical test showed that the results of the methanolic extract (flavonoids) of Spirulina
E were superior to the rest of the extracts (IC50=1.65 µg/ml).
We have evaluated the physical and chemical analyzes of spirulina. This evaluation
showed that: the content of protein (62.81%), fat (6.39%) and ash (10.87%) in Spirulina E is
higher than that of Spirulina A while carbohydrates (22.23%), pH (7.69) and humidity(8.77%)
in Spirulina A is higher than Spirulina E.
Description
biochimie
Keywords
Arthrospira, spirulina, chemical screening, total phenols, flavonoids, tannins, antioxidant, physical and chemical analyses.