Abstract
The study aimed to investigate the antioxidant and antibacterial activity of ethanolic extracts from Ulva sp. The antioxidant effects of the extracts were evaluated by the DPPH scavenging assay. Agar well diffusion method was performed to determine the antibacterial activity of the extracts against Escherichia coli FNCC 194. The chemical constituents of the extracts were analyzed by FTIR spectroscopy. The result exhibited that the ethanolic extract of Ulva sp. 2 possessed higher antioxidant activity compared to the ethanolic extract of Ulva sp. 1. At a concentration of 0.8 mg/mL, the radical scavenging activities from ethanolic extract of Ulva sp. 1 and Ulva sp. 2 were 22.34±9.71% and 32.67±4.23%, respectively. The ethanolic extract of Ulva sp. 2 showed higher antibacterial activity against E. coli FNCC 194 compared to the ethanolic extract of Ulva sp. 1. The FTIR spectroscopy analyzed that both ethanolic extracts have the same functional groups as follows O-H alcohols, C-H alkanes, C=C aromatic, and C-O alcohols. It indicated that the ethanolic extracts possibly contained phenolic compounds. From the study, it was concluded that the ethanolic extracts of Ulva sp. can be explored as antioxidant and antibacterial agent candidates.
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