Antioxidant Properties of two Edible Green Seaweeds From Northern Coasts of the Persian Gulf

Abstract

Strong positive and significant correlations between DPPH radical scavenging and phenolic and flavonoid contents showed that, phenolic compounds, including flavonoids are the main contributors of antioxidant activity in these Ulva species and variations in phenolics and flavonoid contents of the seaweed extracts may be due to the variation in physicochemical parameters such as salinity amongst the selected stations.