Extraction de la vitamine C et des huiles essentiels de la Spiruline

Abstract

This study is part of a marine biotechnological valorization approach focused on Spirulina (Arthrospira platensis), a microalga well known for its richness in bioactive compounds. The main objective was the extraction and analysis of vitamin C (ascorbic acid) and essential oils from locally harvested spirulina samples in Biskra, Algeria. Three aqueous extraction methods—maceration, decoction, and infusion—were compared. The aqueous maceration of 10 g of spirulina yielded the highest vitamin C concentration, estimated at approximately 24.6 μmol/g, based on UV-visible spectrophotometric analysis at 520 nm. The spectral profiles confirmed maximum absorbance peaks characteristic of ascorbic acid in the 260–270 nm range. For lipid components, extraction via Soxhlet apparatus using methanolic solvent enabled the isolation of essential oil fractions rich in unsaturated fatty acids and exhibiting potential antioxidant activity. The volatile profile of these oils supports their potential application in the nutraceutical and cosmetic industries. The findings not only reveal variation in extraction yields depending on the method used, but also highlight the underexploited industrial potential of Algerian spirulina, especially in strategic fields like functional nutrition, health, and sustainable development.