| Issue |
E3S Web Conf.
Volume 632, 2025
The 5th Edition of Oriental Days for the Environment “Green Lab. Solution for Sustainable Development” (JOE5)
|
|
|---|---|---|
| Article Number | 01018 | |
| Number of page(s) | 7 | |
| Section | Natural Resources, Earth & Environmental Studies | |
| DOI | https://doi.org/10.1051/e3sconf/202563201018 | |
| Published online | 03 June 2025 | |
Evaluation of spirulina quality and antioxidant capacity: A physicochemical and bioactive analysis
1 Laboratory of Natural Resources and Sustainable Development. Department of Biology. Faculty of Science. Ibn Tofaïl University. BP: 133. Kenitra, Morocco.
2 Higher Institute of Nursing Professions and Health Techniques (ISPITSO), Oujda, Morocco
* Corresponding author: karima.elkabous@uit.ac.ma
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.
Key words: Spirulina / cosmetics / antioxidant / potential
© The Authors, published by EDP Sciences, 2025
This is an Open Access article distributed under the terms of the Creative Commons Attribution License 4.0, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
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