Antioxidant and Antimicrobial Activity of Extracts from the Red and Green Seaweeds from Indian Waters

Vignesh, V . (2010) Antioxidant and Antimicrobial Activity of Extracts from the Red and Green Seaweeds from Indian Waters. [Student Project Report]

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Abstract

This Dissertation / Report is the outcome of investigation carried out by the creator(s) / author(s) at the department/division of Central Food Technological Research Institute (CFTRI), Mysore mentioned below in this page.

Item Type:	Student Project Report
Additional Information:	Seaweeds constitute an integral part of diets in many Asian countries, particularly Japan. In India, seaweeds are not considered as a major food item. The seaweed utilization in India is mainly restricted to production of agar and alginates. Seaweeds grow abundantly along the Tamil Nadu and Gujarat coasts and around Lakshadweep and Andaman and Nicobar islands. Chemical composition of seaweeds varies with species, habitat, geographical area and environmental condition. Thus it is necessary to evaluate the biofunctionality of compounds isolated from seaweeds from different zones. Not much information is available on the activities of biomolecules from Indian seaweeds. Seaweeds need to be exploited not only as a food material but also as a natural source for variety of biomolecules of health benefits. Further, as seaweeds contain variety of biomolecules having different beneficial physiological functions the evaluation of their properties individually and in combinations can lead to lead to development of strategies for complete utilization of seaweeds for betterment of human health. Against this background this study was carried out to evaluate the antioxidant activity of polyphenolic and polysccharides extracts from the red and green seaweeds from Indian waters. The polyphenolic compound from different seaweeds was extracted using solvents of different polarity and their antioxidant and antibacterial activity was evaluated. The green seaweed Halodule pinifolia was hydrolysed using cellulase and the effect of hydrolysis time, enzyme concentration and pH was tested with respect to level of reducing sugar, total sugar, polyphenol content, protein content and DPPH scavenging activity of the hydrolysate. The results of the study indicated that the polyphenol content varied between different seaweeds and in different solvent extract. In case of red seaweeds, the Acanthophora spicifera showed the highest polyphenol content in hexane extract.In green seaweeds the dichloromethane extract from Halophila stipulacia showed highest polyphenol content.The polyphenol content in general was lower in ethyl acetate extracts.
Uncontrolled Keywords:	Seaweeds; Macroscopic marine algae; antibacterial activities; carotenoids; Acanthophora spicifera; Halophila stipulacia
Subjects:	500 Natural Sciences and Mathematics > 07 Life Sciences > 04 Microbiology > 01 Algae
Divisions:	Meat Fish and Poultry Technology
Depositing User:	Food Sci. & Technol. Information Services
Date Deposited:	02 Jul 2010 07:06
Last Modified:	28 Dec 2011 10:14
URI:	http://ir.cftri.res.in/id/eprint/9450

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