title: Chemical composition, iron bioavailability, and antioxidant activity of Kappaphycus alvarezzi (Doty).
abstract: Kappaphycus alvarezzi, an edible seaweed from the west coast of India, was analyzed for its chemical composition. It was found that K. alvarezzi is rich in protein (16.24% w/w) and contains a high amount of fiber (29.40% w/w) and carbohydrates (27.4% w/w). K. alvarezzi showed vitamin A activity of 865 mug retinal equivalents/100 g of sample. It contained a higher quantity of unsaturated fatty acids (44.50% of the total), in which relative percentage of oleic acid was 11%, cis-heptadecanoic acid 13.50%, and linoleic acid 2.3% and 37.0% of saturated fatty acids (mainly heptadecanoic acid). K. alvarezziwas also found to be good source of minerals, viz 0.16% of calcium, 0.033% of iron, and 0.016% of zinc, which are essential for various vital biological activities. Bioavailability of iron by in vitro methods showed a higher efficiency in intestinal conditions than in stomach conditions. Ascorbic acid influenced higher bioavailability of iron. Successive extracts of n-hexane, acetone, ethyl acetate, ethanol, and direct extractables of chloroform/methanol (1:1 and 2:1) were screened for antioxidant activity using a beta-carotene linoleic acid model system (B-CLAMS), DPPH (alpha,alpha-diphenyl-beta-picrylhydrazyl) model system and hydroxyl radical scavenging activity. The chloroform/methanol (2:1) extract has shown 82.5% scavenging activity at 1000 ppm. Acetone fraction extracts at the 1000 ppm level showed 63.31% antioxidant activity in beta-carotene linoleic acid system. The acetone extract showed 46.04% scavenging activity at 1000 ppm concentration. In the case of hydroxyl radical scavenging activity, all the extracts showed better activity at the concentrations of 25 and 50 ppm, where at the 50 ppm level ethyl acetate extract showed 76.0%, acetone 75.12%, and hexane 71.15% activity, respectively. Results of this study suggest the utility of K. alvarezzi (Eucheuma) for various nutritional products, including antioxidant for use as health food or nutraceutical supplement.
authors.affiliation: Plant Cell Biotechnology Department, Central Food Technological Research Institute, Mysore-570 020, India.
authors.forename: Mohamed
authors.initials: M
authors.lastname: Fayaz
authors.forename: K K
authors.initials: KK
authors.lastname: Namitha
authors.forename: K N Chidambara
authors.initials: KN
authors.lastname: Murthy
authors.forename: M Mahadeva
authors.initials: MM
authors.lastname: Swamy
authors.forename: R
authors.initials: R
authors.lastname: Sarada
authors.forename: Salma
authors.initials: S
authors.lastname: Khanam
authors.forename: P V
authors.initials: PV
authors.lastname: Subbarao
authors.forename: G A
authors.initials: GA
authors.lastname: Ravishankar
mesh_terms: D000975:Antioxidants / Q000032:analysis*; D001682:Biological Availability; D002118:Calcium / Q000032:analysis; D005227:Fatty Acids / Q000032:analysis; D007501:Iron / Q000032:analysis / Q000493:pharmacokinetics*; D000461:Rhodophyta / Q000737:chemistry*; D015032:Zinc / Q000032:analysis; D019207:beta Carotene / Q000032:analysis
chemical_list: D000975:Antioxidants; D005227:Fatty Acids; D019207:beta Carotene; D007501:Iron; D015032:Zinc; D002118:Calcium