alexa In Vitro Antioxidant Properties of Edible Marine Algae

Journal of Pharmacological Reports
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Research Article

In Vitro Antioxidant Properties of Edible Marine Algae Sargassum swartzii, Ulva fasciata and Chaetomorpha antennina of Kerala Coast

Muraleedhara Kurup G* and Mariya Jose G

Department of Biochemistry, University of Kerala, Karyavattom, Thiruvananthapuram, Kerala, India

*Corresponding Author:

Muraleedhara Kurup G
Department of Biochemistry
University of Kerala, Karyavattom
Thiruvananthapuram, Kerala, India
Tel: +91-471- 2305994
E-mail: [email protected]

Received Date: February 04, 2016; Accepted Date: March 07, 2016; Published Date: March 10,2016

Citation: Kurup GM, Jose GM (2016) In Vitro Antioxidant Properties of Edible Marine Algae Sargassum swartzii, Ulva fasciata and Chaetomorpha antennina of Kerala Coast. J Pharma Reports 1:112. doi:10.4172/jpr.1000112

Copyright: © 2016 Kurup GM, et al. This is an open-access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.

 

Abstract

Oxidative stress is reported to be the main cause of various life style diseases. This stress is due to the imbalance of oxidants and anti-oxidants. Seaweeds form the richest renewable source of ample bioactive compounds that promote them as a vital candidate in therapeutics, especially for drug development. Among the seaweed born macromolecules, the sulfated polysaccharides from brown, green and red algae were reported to have antioxidant activities, despite of their structural and nutritional significance. In the current study, the sulfated polysaccharides were isolated from three marine algae, Sargassum swartzii, Ulva fasciata and Chaetomorpha antennina. The carbohydrate content in the three edible algae was found to be 12.9%, 12.3% and 12.7% respectively. Of the three, Sargassum swartzii contains high sulfate content, which might be responsible for its better bioactivity. The antioxidant capability of the polysaccharides was determined by using standard in vitro assays and was found to be good in scavenging hydrogen peroxide. However, the total antioxidant activity and reducing power were less effective. Among the three, Sargassum swartzii showed superior activity and can be a good candidate for antioxidant therapies.

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