ABSTRACT
Hydrophilic and lipophilic fractions, obtained from the marine algae Halimeda incrassata (J.Ellis) J.V.Lamouroux, Halimedaceae, were studied by using the ²-carotene-linoleate assay system. In case of hydrophilic fractions, the total phenolic compounds were quantified and two of their components were identified as salicylic and ferulic acids. From the lipophilic fraction, fatty acid composition was studied. The highest antioxidant activities values were found on the polar fractions containing phenolic acids. The total phenolics content on the hydrophilic fractions was 255 μg of gallic acid equivalents/g of fresh seaweed. To further characterize H. incrassata chemical composition, the total lipid content was quantified (7.4 mg per gram of dried algae) as well as the saturated and unsaturated fatty acids ratio (1:1.46). In summary, this paper adds more convincing evidences in support of the antioxidant abilities of the lyophilized aqueous extract of Halimeda incrassata and it also relates this bioactivity, for the first time, with particular phenolic components of the extract. Altogether, these results represent another step towards the use of this natural product as drug candidates.
ABSTRACT
En la actualidad existe un marcado interés por la búsqueda de antioxidantes de fuentes naturales, incluidas las algas marinas. El objetivo de este trabajo fue evaluar la composición química y propiedades antioxidantes del alga Bryothamnion triquetrum. Se estudió la composición centesimal y de minerales, identificación de ácidos grasos y sustancias antioxidantes. La composición centesimal es la siguiente: Proteínas (9,5 por ciento), Lípidos (1,3 por ciento), Carbohidratos (5,9 por ciento), Fibras (10,2 por ciento) y Cenizas (43 por ciento). Los resultados de la actividad antioxidante para las diferentes metodologías empleadas fueron: atrapamiento de radicales DPPHò (38 por ciento, 4 mg de liofilizado), beta-Caroteno-Linoleico (12 por ciento, 4 mg de liofilizado), actividad atrapadora de radicales O2ò- (CI50 0,36 mg/mL), de radicales OHò (CI50 2,11 mg/mL) y unión al Fe (CI50 0,37 mg/mL). Las propiedades antioxidantes de esta alga parecen explicarse por la capacidad atrapadora de radicales libres, particularmente relacionada con mecanismos de dismutación de radicales O2ò-, inactivación de radicales OHò y quelación de Fe. En trabajos previos se identificaron ácidos cinámicos y fenólicos como moléculas que pudieran explicar la actividad antioxidante, sin embargo adicionalmente se debe considerar un efecto sumatorio y/o sinérgico de otros componentes antioxidantes del extracto, como los descritos en este trabajo, incluidos minerales, carotenoides y vitamina C.
An increasing interest has been growing during the past years for the search of natural origin antioxidants, particularly those from marine algae. In this context, the main objective of current research was to evaluate the chemical composition and some antioxidant properties of the aqueous extract of the seaweed Bryothamnion triquetrum. The extracts contains: Proteins (9.5 percent), Lipids (1.3 percent), Carbohydrates (5.9 percent), Fibers (10.2 percent) and Ashes (43 percent). In current approach, the following results were obtained for the different procedures assessed: DPPHò radicals scavenging (38 percent for 4 mg of lyophilized); beta-Carotene-Linoleic assay (12 percent for 4 mg of lyophilized); O2ò- radicals scavenging (IC50 0.36 mg/mL); OHò radicals scavenging (IC50 2.11 mg/mL) and iron quelation ability (IC50 0.37 mg/mL). Thus, antioxidant properties of this natural product seem to be related to its ability to scavenge free species. In previous reports of our group, cinnamic and phenolic acids were proposed as at least partially responsible for the antioxidant properties of the extract, but the necessity for the presence of other components was also shown. Then, the antioxidant properties of the extract could be envisioned as the result of the additive and/or synergic effect between phenolic constituents and the other antioxidant components, such as minerals, carotenes and ascorbic acid.