Evaluation of antioxidant and antibacterial activities of some selected seaweeds from Saint Martin's Island of Bangladesh

F. Afrin; T. Ahsan; M.N. Mondal; M.G. Rasul; M. Afrin; A.A. Silva; C. Yuan; A.K.M.A. Shah

Food Chemistry Advances (Dec 2023)

Evaluation of antioxidant and antibacterial activities of some selected seaweeds from Saint Martin's Island of Bangladesh

F. Afrin,
T. Ahsan,
M.N. Mondal,
M.G. Rasul,
M. Afrin,
A.A. Silva,
C. Yuan,
A.K.M.A. Shah

Affiliations

F. Afrin: Department of Fisheries Technology, Bangabandhu Sheikh Mujibur Rahman Agricultural University, Gazipur 1706, Bangladesh; United Graduate School of Agricultural Sciences, Iwate University, Ueda 3-18-8, Morioka, Iwate 020-8550, Japan
T. Ahsan: Department of Fisheries Technology, Bangabandhu Sheikh Mujibur Rahman Agricultural University, Gazipur 1706, Bangladesh
M.N. Mondal: Department of Fisheries Management, Bangabandhu Sheikh Mujibur Rahman Agricultural University, Gazipur 1706, Bangladesh
M.G. Rasul: Department of Fisheries Technology, Bangabandhu Sheikh Mujibur Rahman Agricultural University, Gazipur 1706, Bangladesh; Institute of Food Safety and Processing, Bangabandhu Sheikh Mujibur Rahman Agricultural University, Gazipur 1706, Bangladesh
M. Afrin: Department of Fisheries Technology, Bangabandhu Sheikh Mujibur Rahman Agricultural University, Gazipur 1706, Bangladesh
A.A. Silva: Department of Fisheries Technology, Bangabandhu Sheikh Mujibur Rahman Agricultural University, Gazipur 1706, Bangladesh
C. Yuan: Department of Food Production and Environmental Management, Faculty of Agriculture, Iwate University, Morioka, Iwate 020-8550, Japan; Agri-Innovation Center, Iwate University, Morioka, Iwate 020-8550, Japan
A.K.M.A. Shah: Department of Fisheries Technology, Bangabandhu Sheikh Mujibur Rahman Agricultural University, Gazipur 1706, Bangladesh; Institute of Food Safety and Processing, Bangabandhu Sheikh Mujibur Rahman Agricultural University, Gazipur 1706, Bangladesh; Corresponding author at: Department of Fisheries Technology, Bangabandhu Sheikh Mujibur Rahman Agricultural University, Gazipur 1706, Bangladesh.

Journal volume & issue: Vol. 3
p. 100393

Abstract

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The effects of extracting solvents on the antioxidant and antibacterial activity of crude extracts of six seaweeds were investigated. The antioxidant activity of seaweed crude extracts was evaluated by total antioxidant activity (TAA), 2,2-diphenyl-1-picrylhydrazyl (DPPH), 2,2′-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid)diammonium salt (ABTS), and cupric reducing antioxidant capacity (CUPRAC) assays. Acetone extract of B. wrightii showed significantly (P < 0.05) the highest total phenolic content (TPC) (71.09 mg GAE/g), while methanolic extract of Porphyra sp. had the highest total flavonoid content (75.61 mg QE/g). Methanolic extract of S. muticum showed significantly (P < 0.05) the highest TAA. Methanolic extract of P. tetrastromatica and S. muticum showed significantly (P < 0.05) the highest DPPH and ABTS radical scavenging effects, while acetone extract of B. wrightii showed significantly the highest ECA0.50 value (0.78 mg/ml) of CUPRAC activity. Pearson's correlation test and principal component analysis (PCA) confirmed the relationship between TPC and various antioxidant activity assays of seaweed extracts. Methanolic extracts of P. tetrastromatica, S. muticum and H. clathratus showed higher inhibitory zones against all the bacterial strains than other seaweed extracts. The results of this study indicated that brown seaweeds showed comparatively better antioxidant and antibacterial activity, which could be utilized in the food processing industries.

Published in Food Chemistry Advances

ISSN: 2772-753X (Online)
Publisher: Elsevier
Country of publisher: United Kingdom
LCC subjects: Technology: Chemical technology: Food processing and manufacture
Website: https://www.journals.elsevier.com/food-chemistry-advances

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