Antioxidant activities and phenolics content of eight species of seaweeds from north Borneo

  • Patricia Matanjun
  • Suhaila MohamedEmail author
  • Noordin Mohamed Mustapha
  • Kharidah Muhammad
  • Cheng Hwee Ming


The antioxidant activity of eight edible species of Malaysian North Borneo seaweeds obtained from Sabah waters (Kudat, Tanjung Aru and Semporna) consisting of three red seaweeds (Eucheuma cottonii, E. spinosum and Halymenia durvillaei), two green seaweeds (Caulerpa lentillifera and C. racemosa) and three brown seaweeds (Dictyota dichotoma, Sargassum polycystum and Padina sp.) were determined. Methanol and diethyl ether were used as extraction solvent. The antioxidant activities were determined by two methods, TEAC (trolox equivalent antioxidant capacity) and FRAP (ferric reducing antioxidant power) assays. The total phenolic content of the extract was determined according to the Folin–Ciocalteu method and results were expressed as phloroglucinol equivalents. The methanolic extracts of green seaweeds, C. lentillifera and C. racemosa, and the brown seaweed, S. polycystum showed better radical-scavenging and reducing power ability, and higher phenolic content than the other seaweeds. The TEAC and FRAP assays showed positive and significantly high correlation (R 2 = 0.89). There was a strong correlation (R 2 = 0.96) between the reducing power and the total phenolic content of the seaweeds methanolic dry extracts. These seaweeds could be potential rich sources of natural antioxidants.


Seaweeds Antioxidant activity TEAC FRAP Phenolics North Borneo waters 



The authors would like to thank Borneo Marine Research Institute at the Universiti Malaysia Sabah and Sabah Fisheries Department for supplying the seaweeds, Dr. Charles Vairappan for collection of seaweeds and technical assistance, and Teh Ooi Kock of University Malaya for their technical assistance in the antioxidant assays. This study was funded by the Ministry of Science, Technology and Innovation of Malaysia.


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Copyright information

© Springer Science+Business Media B.V. 2007

Authors and Affiliations

  • Patricia Matanjun
    • 1
  • Suhaila Mohamed
    • 2
    Email author
  • Noordin Mohamed Mustapha
    • 3
  • Kharidah Muhammad
    • 2
  • Cheng Hwee Ming
    • 4
  1. 1.School of Food Science and NutritionUniversiti Malaysia SabahSabahMalaysia
  2. 2.Faculty of Food Science & TechnologyUniversiti Putra MalaysiaSelangorMalaysia
  3. 3.Faculty of Veterinary MedicineUniversiti Putra MalaysiaSelangorMalaysia
  4. 4.Department of PhysiologyFaculty of Medicine, Universiti MalayaKuala LumpurMalaysia

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