Phytochemicals Screening, Antioxidant Properties and Antibacterial Activity of Chondrus crispus Fractions

The hexane, ethanol, and methanolic extracts of Chondrus crispus were subjected to phytochemical screening before antioxidant properties and antibacterial activity were assessed. The aim of this study was to evaluate the phytochemical screening, antioxidants, and antibacterial activity of Chondrus crispus fractions. The antioxidant activity was determined by measuring total phenolic content (TPC), 2, 2-diphenyl-1-picrylhydrazyl (DPPH) and ferric reducing antioxidant power (FRAP). The paper disc method was used to evaluate the antibacterial activity of two microorganisms, Bacillus cereus and Pseudomonas aeruginosa. The fractions contained a total of six substances that were classified as phenolics, flavonoids, alkaloids, terpenoids, tannins, and saponins. Total phenol and antioxidant activity (FRAP and DPPH) were the highest in methanol extract (41.67 mg GAE/100g, 91.67.81 percent, and 63.92mg TE/100g, respectively). At the methanol fraction, the highest zones of inhibition against Pseudomonas aeruginosa and Bacillus cereus were 13.86 and 15.10mm, respectively. It was determined that the solvent fraction has a significant impact on the bioactive component of the Chondrus crispus extract and can be utilized to prevent oxidative damage and manage infectious illnesses.