Evaluation of spirulina quality and antioxidant capacity: A physicochemical and bioactive analysis

Abstract

This study focuses on Spirulina due to its antioxidant properties. The antioxidant compounds present in Spirulina, including polyphenols, flavonoids, and tannins, have been proven in previous studies to effectively shield the skin from free radicals, reducing the risk of cell damage and premature skin aging. Indeed, the studied Spirulina exhibits diverse phytochemical characteristics, with notable levels of total phenolic compounds, flavonoids, and tannins. In addition, the nutritional analysis of the examined Spirulina reveals its richness in essential nutrients, including fiber (1.16%), protein (68.57%), and fat (6.01%), as well as total and reducing sugars measured at 2.95 and 0.61 mg glucose equivalent per 100 g of dry Spirulina, respectively. Overall, this study highlights the importance of Spirulina as a potential ingredient for use as a food supplement or active ingredient in the development of new cosmetic products.