Sanger, Grace and Rarung, L.K and Kaseger, B. E. and Timbowo, S,
(2017)
Composition of Pigments and Antioxidant Activity in Edible
Red Seaweed Halimenia durvilae Obtained from North
Sulawesi.
International Journal of ChemTech Research, 10 (15).
pp. 255-262.
ISSN 2455-9556
Abstract
This study was carried out to identify the pigment and antioxidant activity extracted
from Halimeniadurvilae. Hexane, acetone and ethanol were used as extraction solvent. The
pigments were measured consisting of chlorofhyll a, chlorofhyll b, total chlorofhyll,
chlorofhyll c1+c2, fucoxathin, carotenoids, phycocyanin and phycoerythrin, while 1,1-
diphenyl-2-picrylhydracyl (DPPH )radical scavenging and ferric reducing antioxidant power
(FRAP ) were used to studied their antioxidant activity. Total Phenolic content (TPC) were
also investigated. The result showed hexane extract respectively containing highest level of
all pigments. The lowest value of pigment was phycocyanin, recorded for hexane, acetone
and etanol extract were 0.7875 ± 0.08; 0.1475 ±0.08 and 0.1565 ±0.02g g-1dried weight.
Ethanol extract exhibited the lowest TPC (7,605±0.383g GAE(Gallic acid equivalent)g-
1.Good value of radical scavenging of DPPH was acetone extract (scavenging activity of IC50
1.211±0.03 mg ml-1), The highest Reducing power was acetone, 0.17±0.01 uM Fe2+/mg
extract, respectively. Thus H.durvilae could be used as natural pigment and antioxidant
source which is potential to be applied in food product as functional food.
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