Water compatibility of M’sila region (South- East Algeria) for cultivation of Spirulina & evaluation of methods of extraction of Phycocyanin and investigation of stability by β-Cyclodextrin

  • Salima Zidane 1 Department of Chemistry, Faculty of Sciences, University Mohamed Boudiaf- M’sila, Algeria
  • Hocine Bouleghlem Department of Chemistry, Faculty of Sciences, University Mohamed Boudiaf- M’sila, Algeria, 2 Department of Biology, Faculty of Sciences, University Mohamed Boudiaf- M’sila, Algeria
  • Abdallah Mohamed Seghir Department of Chemistry, Faculty of Sciences, University Mohamed Boudiaf- M’sila, Algeria, 2 Department of Biology, Faculty of Sciences, University Mohamed Boudiaf- M’sila, Algeria

Abstract

Spirulina (Arthrospira platensis) is a microalga that has existed for more than three billion years. It belongs to the family of cyanobacteria. It
is extraordinary, rich in nutrients such as proteins, carbohydrates, lipids, vitamins, and minerals. In addition, Spirulina is rich in phycocyanin,
a blue protein pigment. It can be used as a dye in food, pharmacology, and cosmetics. Our work focused first on the compatibility of the
waters of M’sila region (southeast Algeria) for the cultivation of Arthrospira platensis. Then, we evaluated several methods of extracting
phycocyanin to be able to determine the optimal method in terms of yield. We have succeeded in developing a new extraction method
coupled with maceration in a glycerol-water mixture with a molar ratio (8/2) assisted by ultrasound with a yield of 52.93 mg/g. The
excellent results obtained may be due to the salinity of the waters of the region, to the used nutrient culture medium and/or the climate
change of the region. We have formed an inclusion complex between phycocyanin and β-Cyclodextrin to keep it and make it more stable.
The encouraging results allow Algeria to gain a foothold on the world market as a producer of blue goldSpirulina (Arthrospira platensis) is a microalga that has existed for more than three billion years. It belongs to the family of cyanobacteria. It
is extraordinary, rich in nutrients such as proteins, carbohydrates, lipids, vitamins, and minerals. In addition, Spirulina is rich in phycocyanin,
a blue protein pigment. It can be used as a dye in food, pharmacology, and cosmetics. Our work focused first on the compatibility of the
waters of M’sila region (southeast Algeria) for the cultivation of Arthrospira platensis. Then, we evaluated several methods of extracting
phycocyanin to be able to determine the optimal method in terms of yield. We have succeeded in developing a new extraction method
coupled with maceration in a glycerol-water mixture with a molar ratio (8/2) assisted by ultrasound with a yield of 52.93 mg/g. The
excellent results obtained may be due to the salinity of the waters of the region, to the used nutrient culture medium and/or the climate
change of the region. We have formed an inclusion complex between phycocyanin and β-Cyclodextrin to keep it and make it more stable.
The encouraging results allow Algeria to gain a foothold on the world market as a producer of blue gold

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How to Cite
Zidane, S., H. Bouleghlem, and A. Mohamed Seghir. “Water Compatibility of M’sila Region (South- East Algeria) for Cultivation of Spirulina & Evaluation of Methods of Extraction of Phycocyanin and Investigation of Stability by β-Cyclodextrin”. Emirates Journal of Food and Agriculture, Vol. 34, no. 9, Aug. 2022, doi:https://doi.org/10.9755/ejfa.2022.v34.i9.2879. Accessed 2 Dec. 2022.
Section
Research Article