Spirulina is a food supplement rich in micronutrients and vitamins. It is called «the ideal food for humanity» and the World Health Organization has considered it a «super food» and the best food for the future due to its high nutritional value. This study aimed to evaluate the levels of α-tocopherol in 20 samples of spirulina before and after sun drying. This was an analytical study aimed at determining the levels of α-tocopherol in fresh and after dried spirulina using high performance liquid chromatography (HPLC). The average α-tocopherol content of fresh spirulina was 3.48 mg/100 g. After drying, the average α-tocopherol content was 4.37 mg/100 g, an increase in α-tocopherol of 25%. Drying and packaging spirulina remains the only means of wide commercial distribution. Nutritional losses were not observed after drying the spirulina. However, it is advisable to consume spirulina fresh or just after drying because prolonged storage could destroy some active ingredients necessary for good human nutrition.
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