Functional Properties and Biological Potentials of the Tunisian Green Seaweed Ulva lactuca

  • Imen Zaghbib aHigh Graduate School of Food Industry of Tunisia, Research Unit “Biopreservation and Valorisation of Agro-Food Products”, 58 Avenue Alain Savary, Tunis El Khadra 1003, Tunisia
  • Soumaya arafa aHigh Graduate School of Food Industry of Tunisia, Research Unit “Biopreservation and Valorisation of Agro-Food Products”, 58 Avenue Alain Savary, Tunis El Khadra 1003, Tunisia
  • Mnasser Hassouna aHigh Graduate School of Food Industry of Tunisia, Research Unit “Biopreservation and Valorisation of Agro-Food Products”, 58 Avenue Alain Savary, Tunis El Khadra 1003, Tunisia
Keywords: Ulva lactuca, functional properties, antioxidant activity, antimicrobial avtivity

Abstract

Recently, seaweeds are getting importance because of their numerous bioactive compounds and their utilisation as functional ingredients in various fields ranging from food to medical. In this respect, the green macro algae Ulva lactuca, known as « sea lettuce », has been studied. Hence, physico-chemical properties and biological potentials of Ulva lactuca, obtained from Cap Zebib collecting station (North of Tunisia) on July 2021, were investigated. It was found that the green seaweed species contained high level of moisture (12.75 ± 0.05 % dry weight (DW)), protein (10.63 ± 0.2 % DW), lipid (5.64 ± 0.11 % DW) and ash (17.25 ± 0.31 % DW). The study of the functional properties showed that WHC and OHC of this alga were 9.32 ± 0.42 g water/g DW and 1.67 ± 0.59 g oil/g, respectively. Antioxidant activity of the methanolic extract was determined using DPPH (1,1-diphenyl-2-picrylhydrazyl) radical scavenging assay. Ulva lactuca exhibited a relatively high DPPH radical scavenging activity (54.46 ± 0.39 % of inhibition) with low IC50 896.77 ± 0.31 µg/mL. Seaweed U. lactuca was screened for the potential bioactive natural substance against human pathogenic microorganisms. The methanolic extract showed the highest zone of inhibition against L. monocytogenes (17.04 ± 0.05 mm), followed by G. candicum (15.07 ± 0.09 mm),  A. niger (14.02 ± 0.02 mm), S. aureus (13.01 ± 0.01 mm), E. coli (11.01 ± 0.01 mm) and S. typhimurium (10.06 ± 0.08 mm). The present study suggested that local seaweed Ulva lactuca could be potentially used as raw materials or additives to improve the nutritive value and functional properties of foods.

References

Y. X. Li and S. K. Kim. ‘‘Utilization of Seaweed Derived Ingredients as Potential Antioxidants and Functional Ingredients in the Food Industry: An Overview,’’ Food Science and Biotechnology, vol. 20(6), pp.461-1466, 2011.

O. Benjama and P. Masniyom. ‘‘Nutritional composition and physicochemical properties of two green seaweeds (Ulva pertusa and U. intestinalis) from the Pattani Bay in Southern Thailand,’’ Songklanakarin Journla of Science and Technology, vol. 33(5), pp. 575-583, 2011.

E. S. Prasedya, N. W. R. Ni Wayan Riyani Martyasari, R. Apriani, S. Mayshara, R. A. Fanani and H. Sunarpi. ‘‘Antioxidant activity of Ulva lactuca L. from different coastal locations of Lombok Island, Indonesia,’’ in Proc. the 2nd International Conference on Bioscience, Biotechnology, and Biometrics AIP Conf. Proc., 2019 2199, 020003-1–020003-6.

H. Yaich, H. Garna, S. Besbes, M. Paquot, C. Blecker and H. Attia. (2011). Chemical composition and functional properties of Ulva lactuca seaweed collected in Tunisia. Food Chemistry, 128(4), 895–901, 2011.

M. N. Moawad, A. A. M. El-Sayed, H. H. Abd El Latif, N. A. El-Naggar, N. G. Shams El-Din, H. R. Z. Tadros. ‘‘Chemical Characterization and Biochemical activity of polysaccharides isolated from Egyptian Ulva fasciata Delile,’’ Oceanologia, in press, 2021.

M. F. De Jesus Raposo, A. M. B. de Morais and R. M. S. C. de Morais. ‘’Marine polysaccharides from algae with potential biomedical applications,’’ Marine Drugs, vol. 13, pp. 2967-3028, 2015.

I. Wijesekara, R. Pangestuti and S. K. Kim. ‘‘Biological activi- ties and potential health benefits of sulfated polysaccharides derived from marine algae,’’ Carbohydrate Polymers, vol. 84 (1), pp. 14-21, 2011.

J. T. Kidgell, M. Magnussonb, R. de Nysa and C. R. K. Glasson. ‘‘Ulvan: A systematic review of extraction, composition and function,’’ Algal Research, vol. 39, pp. 101422, 2019.

N. E. Dhonncha and M. Guiry. ‘‘Algae Base: documenting seaweed biodiversity in Ireland and the world,’’ in Biology and Environment: Proceedings of the Royal Irish Academy-JSTOR, 2002, pp. 185-188.

AOAC. 2000. Official methods of analysis, 17th edition, Association of Official Analytical Chemists, Arlington VA, U.S.A.

E. G. Bligh and W. J. Dyer. ‘‘A rapid method of total lipid extraction and purification,’’ Canadian Journal of Biochemistry and Physiology, vol. 37, pp. 911-917, 1959.

E. N. Muraguri. ‘’Chemical composition of selected seaweeds and their utilization in chicken sausages.’’ Thesis, Jomo Kenyatta University of Agriculture and Technology, pp. 22, 2017.

K.H. Wong, P. C. K. Cheung. ‘‘Nutritional evaluation of some subtropical red and green seaweeds Part I-proximate composition, amino acid profiles and some physico-chemical properties,’’ Food Chemistry, vol. 71, pp. 475-482, 2000.

W. Srikong, N. Bovornreungroj, P. Mittraparparthorn and P. Bovornreungroj. ‘‘Antibacterial and antioxidant activities of differential solvent extractions from the green seaweed Ulva intestinalis,’’ ScienceAsia, vol. 43, pp. 88-95, 2017.

M. Güllüce, M. Sokmen, D. Daferera, G. Agar, H. Ozkan, N. Kartal et al. ‘‘In vitro antibacterial, antifungal, and antioxidant activities of the essential oil and methanol extract of herbal parts and callus cultures of Satureja hortensis L,’’ Journal of Agricultural and Food Chemistry, vol. 51, pp. 3958-3965, 2003.

K. J. McDermid and B. Stuercke. ‘‘Nutritional composition of edible Hawaiian seaweeds,’’ Journal of Applied Phycology, vol. 15, pp. 513-524, 2003.

K. Manivannan, G. Thirumaran, G. Karthikai Devi, P. Anantharaman and T. Balasubramanian. ‘‘Proximate Composition of Different Group of Seaweeds from Vedalai Coastal Waters (Gulf of Mannar): Southeast Coast of India,’’ Middle-East Journal of Scientific Research, vol. 4(2), pp. 72-77, 2009.

J. Fleurence. ‘‘Seaweed proteins: biochemical nutritional aspects and potential uses,’’ Trends in Food Science and Technology, vol. 10, pp. 25-28, 1999.

H. Maeda, T. Tsukui, T. Sashima, M. Hosokawa and K. Miyashita. ‘‘Seaweed carotenoid, fucoxanthin, as multi-functional nutrient,’’ Asia Pacific Journal of Clinical Nutrition, vol. 17, 196-199, 2008.

C. Udayangani, I. Wijesekara and I. Wickramasinghe1. ‘‘Characterization of sea lettuce (Ulva lactuca) from Matara, Sri Lanka and development of nutribars as a functional food,’’ Ruhuna Journal of Science, vol. 10 (2), pp. 96-107, 2019.

S. Cofrades. ‘‘Low-fat frankfurters enriched with n-3 PUFA and edible seaweed : Effects of olive oil and chilled storage on physico chemical, sensory and microbial characteristics,’’ Meat Science, vol. 83(1), pp. 148-154, 2009.

M. Farasat, R. A. Khavari-Nejad, S. M. B. Nabavi and F. Namjooyan. ‘‘Antioxidant activity, total phenolics and flavonoid contents of some edible green seaweeds from northern coasts of the Persian Gulf,’’ Iranian Journal of Pharmaceutical Research, vol. 13, pp. 163-70, 2014.

M. Kandhasamy and K. D. Arunachalam. ‘‘Evaluation of in vitro antibacterial property of seaweeds of southeast coast of India,’’ African Journal of Biotechnology, vol. 7(12), pp. 1958-1961, 2008.

K. N. Devi, T. T. A. Kumar, K. V. Dhaneesh, T. Marudhupandi and T. Balasubramanian. ‘‘Evaluation of antibacterial and antioxidant properties from brown eaweed, Sargassum wightii (greville, 1848) against human bacterial pathogens,’’ International Journal of Pharmacy and Pharmaceutical Sciences, vol. 4(3), pp. 143-149, 2012.

Published
2022-01-04
Section
Articles