Evaluation of Marine Alga Ulva lactuca L. as A Source of Natural Preservative Ingredient

Abstract

Total chlorophyll (T-Chl), total carotenoids (TCAR) and total phenolics (TPc) compounds were quantified in the biomasses of Ulva latutus grown either in normal (NSW) or artificial sea water (ASW) under indoor condition. The Ulva crude organic extracts (Ulva-COEs) analyzed by chromatographic method. Antioxidant and antibacterial activities of these extracts were determined. Seven and thirty-four compounds characterized in both Ulva-COEs by thin layer chromatography (TLC) and high performance liquid chromatography (HPLC). Chl a (15.60-30.90%), Chl b (12.20-14.89%), 9-cis β-carotene (13.12- 14.47%), β-carotene (11.44-11.47%) and all-trans β-carotene (6.16-29.70%, of the total area) were recognized as major compounds. The UCOEs exhibited remarkable antioxidant activity, compared to a synthetic antioxidant: butylated hydroxyanisol (BHA) and butylated hydroxyltoluene (BHT), as evaluated by the rapid TLC screening, β-carotene bleaching, 2,2-diphenyl-1-picrylhydrazyl (DPPH . ) radical scavenging methods. The positively correlation was apparent between the antioxidant activity (AOE) and present of carotenoids, phenolics and chlorophylls in their extracts. In addition Ulva-COEs exhibited great potential antibacterial activities against six bacterial strains, with minimal inhibitory concentration (MIC) values ranged from 400 to 350 µg/ ml. Data indicate that U. latutus could be considered as potential rich source of natural colorant with antioxidant and antibacterial properties and could be utilized in as natural preservative ingredient in food and in pharmaceutical industry.