Comparative assessment of antioxidant activity in three edible species of green seaweed, Enteromorpha from Okha, Northwest coast of India

2011 ◽  
Vol 12 (1) ◽  
pp. 73-78 ◽  
Author(s):  
K. Ganesan ◽  
K. Suresh Kumar ◽  
P.V. Subba Rao
Keyword(s):  
Antioxidant Activity ◽  
Comparative Assessment ◽  
Northwest Coast ◽  
Edible Species ◽  
Green Seaweed

scholarly journals The role of salt stress on laboratory cultivation of green macroalga Enteromorpha compressa and its antioxidant activity

2021 ◽  
Vol 18 (1) ◽  
pp. 0054
Author(s):  
Sanaa Shanab ◽  
Emad Shalaby
Keyword(s):  
Growth Rate ◽  
Antioxidant Activity ◽  
Salt Stress ◽  
Radical Scavenging ◽  
Algal Growth ◽  
Ethanolic Extract ◽  
Natural Seawater ◽  
Green Seaweed ◽  
Metabolic Activities ◽  
The Impact

Cultivation of the green seaweed Enteromorpha compressa was performed under natural laboratory spring environmental conditions of temperature, light intensity and photoperiod to study the salinity tolerance of this intertidal green macroalga. Cultivation was carried out under artificial seawater (ASW) of different concentrations (18, 35, 53 and 106 g/l sea salt) compared to the control using natural seawater (NSW). Growth rate and pigment content of the cultivated alga were recorded at regular intervals during the experimental duration. Antioxidant activity of the crude ethanolic extract and its fractions (petroleum ether, chloroform, ethyl acetate and acetone) was performed against DPPH radical scavenging assay and compared to the standard synthetic antioxidant butylated hydroxy-toluene (BHT). The finding showed that enhancement of algal growth rate under ASW concentrations of 35, 53 and to a lesser extent at 106 g/L during the first 15 days of cultivation were due to the increased pigment biosynthesis, photosynthetic and metabolic activities and followed by gradual retardation due to the impact of prolonged salt stress. Antioxidant activity of alga was found to be concentration, type of extract and incubation time dependent. Acetone fraction of all salt concentrations showed higher antioxidant activity compared to other fractions. Pronounced activity was recorded at higher seawater conc. (106g/l).

scholarly journals Domesticated Populations of Codium tomentosum Display Lipid Extracts with Lower Seasonal Shifts than Conspecifics from the Wild—Relevance for Biotechnological Applications of this Green Seaweed

Marine Drugs ◽  
2020 ◽  
Vol 18 (4) ◽  
pp. 188 ◽  
Author(s):  
Felisa Rey ◽  
Paulo Cartaxana ◽  
Tânia Melo ◽  
Ricardo Calado ◽  
Rui Pereira ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Environmental Changes ◽  
Early Stage ◽  
Radical Scavenging ◽  
Lipid Extract ◽  
Green Macroalgae ◽  
Food Industries ◽  
Controlled Conditions ◽  
Different Seasons ◽  
Green Seaweed

In the last decades, the use of algae in biotechnology and food industries has experienced an exponential growth. Codium tomentosum is a green macroalgae with high biotechnological potential, due to its rich lipidome, although few studies have addressed it. This study aimed to investigate the seasonal changes in lipid and pigment profiles of C. tomentosum, as well as to screen its antioxidant activity, in order to evaluate its natural plasticity. Samples of C. tomentosum were collected in two different seasons, early-autumn (September/October) and spring (May), in the Portuguese coast (wild samples), and in a land-based integrated multitrophic aquaculture (IMTA) system (IMTA samples). Total lipid extracts were analysed by LC–MS, GC–MS, and HPLC, and antioxidant activity was screened through free radical scavenging potential against DPPH and 2,20-azino-bis-3-ethylbenzothiazoline-6-sulfonic acid (ABTS) radicals. Wild samples showed a high seasonal variability, modifying their lipidome and pigment profiles according to environmental shifts, while IMTA samples showed a relatively stable composition due to early-stage culturing in controlled conditions. The lipids that contributed the most to seasonal discrimination were glycolipids (monogalactosyl diacylglycerol - MGDG and digalactosyl diacylglycerol - DGDG) and the lyso forms of phospholipids and glycolipids. Lipid extracts showed antioxidant activity ranging from 61 ± 2 to 115 ± 35 µmol Trolox g−1 of lipid extract in DPPH assay and from 532 ± 73 to 927 ± 92 µmol Trolox g−1 of lipid extract in ABTS assay, with a more intense antioxidant activity in wild spring samples. This study revealed that wild specimens of C. tomentosum presented a higher plasticity to cope with seasonal environmental changes, adjusting their lipid, pigment, and bioactivity profiles, while IMTA samples, cultured under controlled conditions, displayed more stable lipidome and pigment compositions.

scholarly journals Evaluation of the Antimicrobial and Antioxidant Activity of Two Chlorophyceae and Two Rhodophyceae Seaweeds from Porbandar Coast

2020 ◽  
pp. 34-39
Author(s):  
Abhishek Dhanki ◽  
Smit Sindhav ◽  
B. A. Jadeja
Keyword(s):  
Antioxidant Activity ◽  
Pathogenic Bacteria ◽  
Promising Result ◽  
Inhibition Zone ◽  
Marine Macroalgae ◽  
Effective Inhibition ◽  
Green Seaweed ◽  
Antimicrobial And Antioxidant Activity ◽  
Spyridia Filamentosa

Seaweeds are significant marine sources of bioactive compounds with prospective use inefficient foods and nutraceutical products. Four marine macroalgae species from the western coasts of Gujarat were evaluated for their antimicrobial and antioxidant activity. The antimicrobial activity of extracts of red seaweed Hypnea valentiae and Spyridia filamentosa and green seaweed Enteromorpha compressa and Caulerpa racemosa using cold percolation extraction in an in-vitro method and testing against six pathogenic bacteria and one fungi. Results showed effective inhibition zone. The antioxidant activity of the seaweeds methanol extracts was measured using 2,2-diphenyl-1-picrylhydrazyl (DPPH) assay for measuring potential scavenger of free radical. Both activities were shown promising result of all four seaweeds. This study suggested that seaweeds could have shown a potential role in the future remedy and nutrition which can be used as drug or food additive.

scholarly journals PENGARUH PENAMBAHAN TEPUNG RUMPUT LAUT HIJAU (Ulva lactuca L.) DAN TEPUNG SUKUN (Artocarpus altilis) TERHADAP KARAKTERISTIK FISIKOKIMIA DAN ORGANOLEPTIK MIE BASAH

2022 ◽  
Vol 6 (6) ◽  
Author(s):  
Sartika Sartika ◽  
Tamrin Tamrin ◽  
Sri Rejeki
Keyword(s):  
Antioxidant Activity ◽  
Wheat Flour ◽  
National Standards ◽  
Cassava Flour ◽  
Artocarpus Altilis ◽  
Assessment Scores ◽  
Organoleptic Characteristics ◽  
Randomized Design ◽  
Green Seaweed ◽  
Completely Randomized Design

ABSTRACTThis study aimed to determine the effect of breadfruit flour and green seaweed flour formulation on the physicochemical and organoleptic characteristics of wet noodles. This study used a completely randomized design (CRD) using the formulations of wheat flour, breadfruit flour and green seaweed flour M1 (70:28:2), M2 (70:26:4), M3 (70:24:6), and M4 (70:22:8). The results show that the formulation of breadfruit flour and green seaweed flour had a very significant effect on improving the organoleptic characteristics of color, aroma, taste, and texture of wet noodles. The best product based on the organoleptic assessment was found in the M4 formulation (70% wheat flour formulation, 22% breadfruit flour, and 8% green seaweed flour) with assessment scores of color, aroma, taste, and texture, reached 3.81 (like), 2.98 (slightly like), 2.92 (slightly like) and 3.84 (like), respectively. The chemical analysis shows that the best wet noodle product contaiend 57.68% water, 1.23% ash, and 0.09% crude fiber. The highest antioxidant activity was obtained in the M4 treatment, which reached 62.50%. Based on the results of the study, the wet noodle product with the formulation of breadfruit flour and green seaweed flour was preferred by the panelists and met the national standards for ash and water contents.Keywords: wet noodle, fermented cassava flour, breadfruit flourABSTRAKPenelitian ini bertujuan untuk menentukan pengaruh formulasi tepung sukun dan tepung rumput laut hijau terhadap karakteristik fisikokimia dan organoleptik mie basah. Penelitian ini menggunakan rancangan acak lengkap (RAL) dengan menggunakan formulasi tepung terigu, tepung sukun dan tepung rumput laut hijau M1 (70:28:2), M2 (70:26:4), M3 (70:24:6), M4 (70:22:8). Hasil penilaian menunjukan bahwa formulasi tepung sukun dan tepung rumput laut hijau berpengaruh sangat nyata terhadap peningkatan uji organoleptik warna, aroma, rasa dan tekstur mie basah. Berdasarkan penilaian organoleptik terdapat pada formulasi M4 (formulasi tepung terigu 70%, tepung ubi sukun 22%, dan tepung rumput laut hijau 8%) dengan skor penilaian terhadap karakteristik organoleptik warna 3,81 ( suka), aroma 2,98 (agak suka), rasa 2,92 (agak suka) dan tekstur 3,84 (suka). Nilai analisis kimia dari produk mie basah terbaik meliputi : kadar air 57,68%, kadar abu 1,23%, kadar serat kasar 0,09%. Aktivitas antioksidan tertinggi pada perlakuan M4 (terigu 70%: tepung sukun 22% : dan tepung rumput laut 8%) sebesar 62,50%. Berdasarkan hasil penelitian, produk Mie basah formulasi tepung sukun dan tepung rumput laut hijau dapat diterima (disukai) oleh panelis dan memiliki kadar abu dan kadar air yang telah memenuhi standar SNI.Kata kunci: mie basah, tepung sukun, tepung rumput laut hijau.

scholarly journals Functional Salt Characteristics from Green Seaweed Ulva lactuca

2019 ◽  
Vol 22 (3) ◽  
pp. 573-580
Author(s):  
Raudhi Kurniawan ◽  
Nurjanah ◽  
Agoes M.Jacoeb ◽  
Asadatun Abdullah ◽  
Rizsa Mustika Pertiwi
Keyword(s):  
Antioxidant Activity ◽  
Activated Charcoal ◽  
Mineral Content ◽  
Optimum Concentration ◽  
Ulva Lactuca ◽  
Raw Material ◽  
Active Charcoal ◽  
Fishy Odor ◽  
Sensory Test ◽  
Green Seaweed

Ulva lactuca is one of the potential seaweed in the raw material for making functional salt. The obstaclein making seaweed functional salt is the fishy smell on the product. The purpose of this research was todetermine the concentration of activated charcoal that can reduce the fishy odor of seaweed salt withfunctional properties that are acceptable to consumers. The methods used include functional salt extractionusing activated charcoal at a concentration of 0.5; 0.75; 1; 1,25 and 1,5%, sensory test and functionalsalt characterization. Functional salt characterization includes mineral content (Na and K), Na: K ratio,NaCl level, total phenol and antioxidant activity. The optimum concentration of active charcoal is 1.5%which increases the receptivity of the functional salt aroma. Selected functional salts contain Na minerals91.00±1.28 g/kg; K 44.88±0.06 g/kg with a Na: K ratio of 2.03±0.03; levels of NaCl 9.08±0.42%; total phenolsof 13.72±0.19 mg GAE/g extract and antioxidant activity expressed by IC50 1681.27±3.80 mg / L.

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