Challenge 09:
Skills, knowledge, and technology for all
Ensure comprehensive capacity development and equitable access to data, information, knowledge and technology across all aspects of ocean science and for all stakeholders.
Narvarte, Bienson Ceasar V.; Genovia, Tom Gerald T.; Hinaloc, Lourie Ann R.; Gonzaga, Shienna Mae C.; Tabonda-Nabor, April Mae; Palecpec, Flora Maye R.; Dayao, Helen M.; Roleda, Michael Y. (Springer, 2023-07-08)
The marine environment is abundant in natural products that are beneficial to humans. Among these compounds are the polyphenols produced by marine flora as secondary metabolites and used as a defense against stressful environmental conditions. Accordingly, recent pharmacological and biomedical studies showed that polyphenols from marine and coastal floras have several important bioactivities including antioxidant property. In this study, we measured the total polyphenol content (TPC) of 75 species of marine-associated flora. The TPC of their methanolic extracts was measured spectrophotometrically using the Folin-Ciocalteu assay and was expressed both as mg phloroglucinol equivalent per g of dry weight (mg PGE g−1 DW) and as mg gallic acid equivalent per g dry weight (mg GAE g−1 DW). The TPC values are higher when expressed in terms of GAE compared to PGE. Also, the mean TPC of tracheopytes (229 ± 43.0 mg PGE g−1 DW) was higher compared to the mean TPC of macroalgae (69.4 ± 9.59 mg PGE g−1 DW). For macroalgae, ochrophytes (97.9 ± 22.7 mg PGE g−1 DW) had the highest mean TPC followed by chlorophytes (80.0 ± 20.5 mg PGE g−1 DW) and rhodophytes (49.5 ± 8.60 mg PGE g−1 DW). Moreover, our study also showed that TPC varied between young and mature tissues, among different color morphotypes and different parts of the plants. Although the concentrations of total polyphenols varied among species, ages, strains and parts of the plant, our study showed that marine and coastal floras are rich sources of polyphenols that could be further examined for their biological activities and other applications in food industry.
