In vitro evaluation of antioxidant activity and antimicrobial activity against food borne bacteria in relation to polyphenolic content.
Background
For many years chemical preservatives have been used in food, to act as either antimicrobials or antioxidants or both. In general, consumers regard additive-free foods as safer since preservatives can cause health hazards like asthma and cancer and are suspected to be mutagenic and neurotoxic. The present study was carried out to evaluate the antimicrobial and antioxidant activity of methanolic extracts of seaweeds, with a view to developing safer food preservatives.
Methods
Ten edible seaweeds, which have wide pharmaceutical application, were collected from Central Marine Fisheries Research Institute, Tamil Nadu, India and evaluated for antioxidant and antimicrobial activity against food borne pathogens.
Results
The results indicate that Gelidiella acerosa has the highest antioxidant activity while Haligra sps exhibited antibacterial activity against Staphylococcus aureus (MTCC 96).
Conclusion
Quantitative analysis of the total phenolic content of the seaweeds indicated that Gelidella acerosa and Haligra sps have high phenolic contents, which correlated to their respective antioxidant and antimicrobial activity.
Abstract
 The methanolic extract of brown seaweeds such as Ecklonia cava and Hizikia fusiformis exhibit potent antioxidant activity. Although seaweeds possess wide application in food and in the pharmaceutical industry, the antioxidant and antimicrobial activity of many types of seaweed in the South Indian coastal area are still unexplored. The main objective of the present study is to evaluate the antioxidant and antimicrobial activities of seaweeds obtained from the Thondi, South Coastal Area of Tamil Nadu, India.
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