Open AccessUlvan as A New Trend in Agriculture, Food Processing and Medicine
Author(s) -
Hadear Hanie Amin
Publication year - 2020
Publication title -
asian journal of fisheries and aquatic research
Language(s) - English
Resource type - Journals
ISSN - 2582-3760
DOI - 10.9734/ajfar/2020/v6i430105
Subject(s) - gel permeation chromatography , antimicrobial , antioxidant , chemistry , preservative , polysaccharide , chromatography , food science , extraction (chemistry) , antibacterial activity , biochemistry , biology , polymer , organic chemistry , bacteria , genetics
In this work the researcher is looking for natural, new, safe, cheap and available compounds that can be used as antimicrobial and antioxidant in the medical and agricultural fields. A sulfated polysaccharide, Ulvan was extracted from Ulva lactuca and purified by cold or hot water-extraction and ethanol-precipitation with yield = 5:10% (w-w). Its appearance and touch like gel. Characterization of active groups of Ulvan was achieved by FT-IR spectroscopy, its content of sulfate = 3.998% (w-w) was determined by Ion Chromatography (IC), its molecular weight = 532.221 Kilo Daltons was determined by Gel permeation chromatography, its thermal stability was evaluated by DSC-TGA, its viscosity = 18 was determined by viscometer apparatus and its antimicrobial activity was studied against human, plant, animal, fish and poultry pathogens. Ulvan showed antioxidant activity with IC50 = 3.04 mg/ml. Its biological activity as an antioxidant and antimicrobial may be a good indication for the use of Ulvan against various pathogens as a preservative in food processing and cosmetics and as antioxidant and antimicrobial in medicine against human pathogen.