Unveiling the Nutrient and Bioactive Potential of Gracilaria Edulis and Ulva Lactuca as Remarkable Functional Food Ingredients
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Sravani Kalluri [1] ; Ganesan Pandi [2] ; Balasundari Subbiah [2] ; Muralidharan Nagarajan [2] ; Chrisolite Bagthasingh [2] ; Dhanapal Kandan [3]
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[1] Andhra Pradesh Fisheries University
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[2] Fisheries College and Research Institute, TNJFU
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[3] College of Fishery Science, APFU
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- Localización: Thalassas: An international journal of marine sciences, ISSN 0212-5919, Vol. 41, Nº. 4, 2025
- Idioma: inglés
- Texto completo no disponible (Saber más ...)
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Resumen
This study assessed the nutritional composition, physicochemical properties, and bioactive potential of two edible seaweeds: Ulva lactuca (green) and Gracilaria edulis (red). U. lactuca exhibited a higher carbohydrate content (39.34 ± 1.06%), while G. edulis showed elevated protein (14.83 ± 0.69%) and fiber (10.38 ± 1.04%). Fatty acid analysis revealed that U. lactuca had more saturated and polyunsaturated fatty acids, while G. edulis was richer in palmitic acid. Essential amino acids were higher in U. lactuca (6.991 mg/100 mg of protein) compared to G. edulis (5.848 mg/100 mg of protein). G. edulis had higher phenolic and flavonoid content, with a stronger antioxidant correlation (DPPH, r = 0.903) compared to U. lactuca (r = 0.756). Additionally, G. edulis demonstrated superior water-holding and swelling capacities. In vitro cytotoxicity assays performed in healthy human breast epithelial cells (MCF-10 A) showed non-cytotoxicity for both seaweeds, with IC50 values of 1.97 mg/mL for G. edulis and 2.11 mg/mL for U. lactuca. Bioactive assays for anticancer potential on human breast cancer cells indicated G. edulis had higher anti-cancer (IC50 = 468 mg/mL), anti-diabetic (510 mg), anti-inflammatory (361 mg), antioxidant (115 µg AAE/g), and antimicrobial activities than U. lactuca. These results highlight the nutritional and bioactive potential of both seaweeds, supporting their application in functional foods
