Spectroscopic Characterization and Inhibitory Activity Against Alpha-Amylase of the Common Edible Seaweeds

Abstract

This study was conducted to evaluate the inhibitory activity potential of the common edible seaweeds found in Sulu against alpha-amylase. The researcher employed true experimental research design and performed various test such as spectroscopic characterization, nutritive value determination, heavy metal test and α-amylase assay in sea Grapes (Caulerpa lentillifera), sea lettuce (Ulva lactuca) and elkhorn sea moss (Kappaphycus alvarezii). Results showed that the edible seaweeds contain carbohydrates, proteins, fats, and sodium. The presence of lead and mercury were noted to be within allowable limits. In addition, the Fourier Transform Infrared (FTIR) Spectroscopy results of the three algae detected amine which indicated the presence of alkaloids. Statistical data showed that the extracts inhibitory potential against α-amylase assay was exhibited in a concentration-dependent manner. It was found out that sea grapes reflect the highest inhibition of 60.25% at 500ppm as compared with sea lettuce and elkhorn sea moss. One-way Analysis of Variance (ANOVA) revealed that there was significant difference on the α-amylase inhibitory activity of various marine plants and acarbose as the positive control (p<0.05, df=3, F=390.081). Furthermore, Post-Hoc analysis showed that significant differences were found in all treatments.