Table 1.
Antioxidant activity of the seaweed extracts.
| Species | Type | Total Polyphenolsmg GAE/g Dry Seaweed |
DPPH μmol ET/g Dry Seaweed |
ORAC μmol ET/g Dry Seaweed |
|||
|---|---|---|---|---|---|---|---|
| Ethanol | Acetone | Ethanol | Acetone | Ethanol | Acetone | ||
| Durvillaea antarctica | Brown | 7.4 ± 0.2 b | 6.7 ± 0.7 a | 48.5 ± 4.2 a | 27.8 ± 2.2a | 680.1 ± 11.6 a | 64.7 ± 0.0 a |
| Gelidium sp. | Red | 3.2 ± 0.3 a | 3.4 ± 0.2 a | 4.8 ± 0.4 b | 4.7 ± 0.2 c | 277.8 ± 15.5 bc | 6.9 ± 0.5 c |
| Lessonia spicata | Brown | 3.3 ± 0.2 b | 3.8 ± 0.1 a | 6.6 ± 0.7 a | 10.7 ± 0.6 a | 448.3 ± 33.4 a | 21.3 ± 1.3 b |
| Nothogenia sp. | Red | 4.8 ± 0.3 b | 6.0 ± 0.3 a | 5.4 ± 0.3 ab | 6.9 ± 0.1 bc | 371.6 ± 12.3 ab | 18.1 ± 0.9 b |
| Mazzaella laminarioides | Red | 1.9 ± 0.1 a | 3.1 ± 0.1 a | 2.2 ± 0.1 c | 7.05 ± 0.8 b | 208.1 ± 10.4 c | 8.7 ± 0.6 c |
| Pyropia sp. | Red | 2.2 ± 0.0 b | 3.1 ± 0.1 a | 6.5 ± 0.4 ab | 10.6 ± 0.9 a | 455.3 ± 3.4 a | 30.7 ± 2.9 a |
Different letters indicate the statistically significant differences for the Tukey multiple range test with 95% confidence, into each column.