Antioxidant Activity of Brown Seaweeds

Abstract

Antioxidant potential of three brown seaweeds, Anthophycus longifolius,
\nSargassum plagiophyllum, and Sargassum myriocystum, obtained from the
\nGulf of Mannar region of India were evaluated utilizing different in vitro
\nsystems. Ethyl acetate (EtOAc) fraction of Anthophycus longifolius registered
\nsignificantly greater hydroxyl radical scavenging ability (IC50 0.19 mg/mL)
\nand was effective in stabilizing the 2,2′-azino-bis-3-ethylbenzothiozoline-6-
\nsulfonic acid (IC50 1.23 mg/mL) and 1,1-diphenyl-2-picryl-hydrazil (DPPH)
\nradicals (IC50 0.48 mg/mL) (p < 0.05). No significant differences in hydrogen
\nperoxide (H2O2) scavenging and ferrous ion chelating properties of the
\nEtOAc extracts of the seaweeds were apparent. The utilities of the
\nreverse-phase high-performance liquid chromatography (RP-HPLC) method
\nhyphenated to diode-array detection for analyzing the fingerprints of phenolic
\nconstituents in the solvent extracts and fractions of the seaweeds
\nwere denoted. High-performance liquid chromatographic analysis indicated
\nthe presence of phenolic acids in the solvent extracts of seaweeds. This
\nstudy demonstrated the potential use of A. longifolius as candidate species
\nto be used as a nutritional food supplement/functional foods to increase
\nthe shelf life of food items for human consumption.