Phenolic compounds and biological activities of sea grape and green feather algae
Keywords:
Phytochemical, Antioxidant, Tyrosinase, α-GlucosidaseAbstract
Sea grapes and green feather algae are important seaweeds that are commercially cultivated and commonly consumed. This study aimed to compare the phenolic compounds and antioxidant properties of these seaweed extracts using the 2,2-diphenyl-1-picrylhydrazyl radical scavenging (DPPH), ferric reducing antioxidant power (FRAP) and reducing power assays, as well as their inhibitory effects on the enzymes tyrosinase and α-glucosidase. Samples of sea grapes and green feather algae were collected from Trang province in January, April and July. The results showed that seaweed species and harvested time effects on phenolic compound content and biological activities of seaweed extract. Green feather algae had significantly higher amounts of phenolic compounds, flavonoids, antioxidant properties and tyrosinase inhibitory activity than sea grapes. However, there was no significant difference in α-glucosidase inhibitory activity between the two seaweeds. The samples collected in January had the highest amounts of flavonoids, FRAP and tyrosinase inhibitory activity, while those collected in April had the highest amounts of phenolic compounds, reducing power and α-glucosidase inhibitory activity. The extracts from sea grapes and green feather algae had relatively high inhibitory activities against tyrosinase and α-glucosidase, ranging from 58.33% to 97.55% and from 42.66% to 72.27%, respectively. Therefore, the extracts from sea grapes and green feather algae could be considered as potential sources of functional food ingredients and pharmaceuticals.
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