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[This article belongs to Volume - 57, Issue - 05]

Abstract : Spirulina is a filamentous Cyanobacterium belonging to prokaryotic organisms. Nowadays, it is commercially exploited due to its richness in bioactive molecules with therapeutic properties. This study aimed to valorize Algerian spirulina (behatam) by evaluating its biological activities (antibacterial and antioxidant) in comparison with commercial spirulina used as a reference. The phenolic compounds and flavonoids contents were determined using colorimetric methods. The antioxidant activity was measured by ferric reducing antioxidant power (FRAP) and 1,1-diphenyl-2-picrylhydrazyl methods. Moreover, the antibacterial activity of sipurilina extract was tested using microbroth dilution methods. The results of phenolic compound quantification in behatam spirulina extract indicate approximately identical levels compared to the commercial spirulina extract (10.3±1.91 mg EAG/g DM vs 12.44±3.47 mg EAG/g DM). A similar observation was noted for flavonoid levels in the aqueous extract of both behatam and commercial spirulina, with values of 1.71±0.014 µg EQ/g DM and 1.8±0.014 µg EQ/g DM, respectively. Moreover, the FRAP test evaluation of the behatam and commercial spirulina extracts overall reduction power yielded EC50 values of 3.08 and 1.36 mg/ml, respectively. Similarly, the evaluation of the scavenging capacity of the extracts estimated CI50 values of 2.95 and 2.74 mg/ml, respectively, for both spirulina. Hence, spirulina from Algeria (behatam) holds the potential to serve as a reservoir of antioxidant agents and function as a beneficial food supplement.