Antioxidant and Anti-Inflammatory Potential of Seaweed Extracts as Functional Ingredients

Abstract

The use of seaweed as a source of bioactive extracts has received increased attention from the market in recent years—particularly for nutraceutical applications. In this context, this study evaluated the nutraceutical application of seaweed biomass and extracts from three seaweeds from Portugal: Ulva sp., Laminaria ochroleuca, and Chondrus crispus. For each of the said seaweeds, four different extracts were obtained using GRAS solvents—acetone (A), ethanol (E), ethanol–water (1:1) (EW), and one polysaccharide-rich extract (P) using water and further precipitation with ethanol. The bioactive potential of the extracts was assessed in terms of antioxidant capacity (ABTS•+, DPPH•, •NO, O2•− scavenging, and ORAC-FL assay) and anti-inflammatory capacity (COX inhibition and human red blood cell membrane stabilisation). Furthermore, the biochemical profile was determined for the raw biomass and extracts to better comprehend their possible applications as nutraceuticals. The results show that all extracts have antioxidant potential. Five extracts (L. ochroleuca E, EW, and P and Ulva sp. E and P) showed anti-inflammatory capacity. Overall, L. ochroleuca EW extract exhibited the most promising potential as both an antioxidant and anti-inflammatory and is an interesting candidate nutraceutical ingredient.