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Assessment of the Antioxidant and Antibacterial Activities of Three Species of Edible Seaweeds
Author(s) -
Boisvert Catherine,
Beaulieu Lucie,
Bonnet Claudie,
Pelletier Émilien
Publication year - 2015
Publication title -
journal of food biochemistry
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.507
H-Index - 47
eISSN - 1745-4514
pISSN - 0145-8884
DOI - 10.1111/jfbc.12146
Subject(s) - ascophyllum , dpph , food spoilage , food science , ulva lactuca , oxygen radical absorbance capacity , antioxidant , chemistry , micrococcus luteus , ascorbic acid , functional food , food industry , botany , biology , algae , escherichia coli , bacteria , biochemistry , genetics , gene
Extraction of secondary metabolites from S t. L awrence E stuary edible seaweeds – S accharina longicruris , A scophyllum nodosum and U lva lactuca – was carried out by pressurized liquid extraction using ethanol. The antioxidant potential of extracts was evaluated through DPPH (2,2‐diphenyl‐1‐picrylhydrazyl) radical scavenging, oxygen radical absorbance capacity and ferric reducing antioxidant power assays, and the antibacterial activity was tested against food spoilage bacteria: E scherichia coli , M icrococcus luteus and B rochothrix thermosphacta . Of all seaweed extracts, A . nodosum exhibited the highest phenolic and carotenoid contents, 50.2 mg GAE /g and 85 μg/g, respectively. A . nodosum also displayed the best DPPH scavenging activity, EC 50 10.4 μg/mL, and best capacity to reduce ferric ion, 677.2 μmol TE /g dry weight at a concentration of 100 μg/mL. U . lactuca extracts showed the highest growth inhibition of E . coli , 69.5%; M . luteus , 61.4%; and B . thermosphacta , 21.4%. These findings suggest a high potential of S t. L awrence E stuary seaweed extracts for application in the food industry. Practical Applications Food producers, food industries, governments and consumers are aware of the importance to look into effective preventive measures in food quality and food safety fields. The decay of foods is caused by physical, chemical and biological factors, which leads to the loss of the organoleptic characteristics and consumer safety. Natural extracts combining both antioxidant and antibacterial activities can be used for further applications in reducing food spoilage and prolonging food shelf life. The majority of natural extracts could be approved as Generally Recognized As Safe ( GRAS ). S t. L awrence E stuary seaweed extracts possess high potential for application in the food industry using pressurized liquid extraction ( PLE ) method, which was selected for extraction efficiency purposes. In addition, production of seaweeds extracts using approved food‐grade ethanol solvent by PLE method involves, on an industrial scale, cost savings.