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<p>Red and green algae are potential sources of bioactive compounds in food, cosmetics, and pharmaceutical industries. The chemical composition and biological activities of red algae <i>Gracilaria debilis</i>,<i> Jania rubens</i> and <i>Digenea simplex</i> and green algae <i>Tydemania expedition</i>,<i> Ulva intestinalis</i>,<i> Halimeda opuntia</i> and <i>Halimeda macroloba</i> were examined. The nutritional compositions of fatty acids were studied where palmitic acid was the most common in all algae, with the highest content in red <i>G. debilis</i> (59.82%). The green algae had a higher content of linoleic acid, while the red algae contained a greater amount of arachidonic acid. <i>H. opuntia</i> and <i>J. rubens</i> had high values for terpenes and steroids (&gt; 50%), and phytol was predominated in all algae species. The red species had higher cholesterol levels compared to the green species. Both <i>T. expedition</i> and <i>G. debilis</i> had the highest concentrations of carbohydrates, where glucose was found only in red algae and fucose with the highest amount (65.53%) in <i>T. expedition</i>. Phenylalanine was the primary essential amino acid in all algae species, along with aspartic acid, glutamic acid, threonine, methionine, and valine. The phenolic acids were recorded as higher than flavonoids in both green and red algal samples; however, gallic acid, rosmarinic acid, kaempferol, and chrysin were the major phenolic compounds in all species. The algal extracts and fractions have low antioxidant activity, but exhibited noteworthy antimicrobial inhibitory activity against some selected pathogens of bacteria and fungi.</p>

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Biochemical Composition and Biological Properties of Some Red and Green Algae from the Saudi Red Sea Coast

  • 期刊论文

  • 发表日期：

    2025年5月14日

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  • Usama W. Hawas,
  • Sarah Husain,
  • Lamia T. Abou El-Kassem

摘要

Red and green algae are potential sources of bioactive compounds in food, cosmetics, and pharmaceutical industries. The chemical composition and biological activities of red algae Gracilaria debilis, Jania rubens and Digenea simplex and green algae Tydemania expedition, Ulva intestinalis, Halimeda opuntia and Halimeda macroloba were examined. The nutritional compositions of fatty acids were studied where palmitic acid was the most common in all algae, with the highest content in red G. debilis (59.82%). The green algae had a higher content of linoleic acid, while the red algae contained a greater amount of arachidonic acid. H. opuntia and J. rubens had high values for terpenes and steroids (> 50%), and phytol was predominated in all algae species. The red species had higher cholesterol levels compared to the green species. Both T. expedition and G. debilis had the highest concentrations of carbohydrates, where glucose was found only in red algae and fucose with the highest amount (65.53%) in T. expedition. Phenylalanine was the primary essential amino acid in all algae species, along with aspartic acid, glutamic acid, threonine, methionine, and valine. The phenolic acids were recorded as higher than flavonoids in both green and red algal samples; however, gallic acid, rosmarinic acid, kaempferol, and chrysin were the major phenolic compounds in all species. The algal extracts and fractions have low antioxidant activity, but exhibited noteworthy antimicrobial inhibitory activity against some selected pathogens of bacteria and fungi.