0139–3006 © 2020 Akadémiai Kiadó, Budapest
Acta Alimentaria, Vol. 49 (4), pp. 498–504 (2020)
DOI: 10.1556/066.2020.49.4.16
ASSESSMENT OF ANTIOXIDANT AND ANTIBACTERIAL
ACTIVITIES OF CYSTOSEIRA MEDITERRANEA AND PADINA
PAVONICA FROM ALGERIAN NORTH-EAST FOR A POTENTIAL
USE AS A FOOD PRESERVATIVE
B. Kൾඋൺආൺඇൾ*, N. Tඈඎൺඍං , K. Sൺංൽൺඇං, A. Tൺඎൾඅආංආඍ, I. Zൺංඋ, and F. Bൾൽඃඈඎ
Laboratoire de Biotechnologies Végétales et Ethnobotanique, Faculté des Sciences de la Nature et de la Vie,
Université de Bejaia, 06000 Bejaia. Algeria.
(Received: 9 May 2020; accepted: 27 June 2020)
The aim of this work was to evaluate the antioxidant and antibacterial activities of two marine algae, Cystoseira
mediterranea and Padina pavonica, extracts. Total phenols (TPC), carotenoids, and phlorotannins contents of the
extracts obtained by four extraction solvents were determined and compared. The highest TPC content was observed
for aqueous extract of C. mediterranea with 37.09±0.46 mg GAE/g DE followed by ethanol extract of P. pavonica
(24.28±0.99 mg GAE/g DE), which showed the highest phlorotannins content (1.18±0.18 mg PE/g DE), while its
methanol extract held carotenoids content of 66.96±4.78 μg g
–1
DE. Ethanol extract of C. mediterranea exhibited
the best antioxidant activity with an EC
50
of 58.3±1.16 μg ml
–1
. The antibacterial activity screening against MRSA
and E. coli showed that ethanol extract of C. mediterranea towards a Methicillin resistant Staphyloccocus aureus
(20.33±0.28 mm) and E. coli (15.66±0.57 mm) was more efficient with MICs about 80 mg ml
–1
and 20 mg ml
–1
,
respectively. Ethanol extract of C. mediterranea seems to have the highest potential for use in food industries.
Keywords: seaweeds, phlorotannins, carotenoids, antibacterial activity, antioxidant activity
Oxidative stress occurs when the production of reactive oxygen species (ROS) exceeds the
limited capacity of the cellular antioxidant defence system. It is a condition that might occur
in all aerobic organisms (O’Sඎඅඅංඏൺඇ et al., 2011). It is implicated in several diseases such as
hypertension, neurological disorders, diabetes, cancer, and inflammatory diseases. ROS are
also involved in food damage as lipid oxidations, protein degradations, shelf life reduction,
rancid flavours and odour production, all these damages may lead to food toxicity (Bඈංඌඏൾඋඍ
et al., 2015).
Food industry recognised food-borne diseases and food spoilage as main challenges, in
addition to consumer concern regarding the incorporation of synthetic antimicrobials in food.
The extensive use of conventional antibiotics leads to an emergence of resistant bacterial
strains that can be found in food. Thus, safe new types of antimicrobials and antioxidants
from natural sources are researched by food and pharmaceutical industries (Cඈඑ et al., 2010;
Eඈආ et al., 2012).
Algae occupy an important place in the marine environment with more than 1200
species belonging to all evolutionary levels, capable of producing substances which act in
some cases as an element of protection against natural predators (Cඈඇൽൾ et al., 2013), these
substances are polysaccharides, lipids, or even phenolic compounds including phlorotannins
found only in brown algae (Pඣඋൾඓ et al. 2016). Phlorotannins are polymers of phloroglucinol
* To whom correspondence should be addressed.
E-mail: badria_kera@yahoo.fr