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Egg Strings of Dolabella auricularia: Its in vitro Antioxidants and Antibacterial Activities

1, 2, 2, 1

  1. 1Institute of Agriculture and Life Sciences, Davao Oriental State University, City of Mati, Davao Oriental, PHILIPPINES.
  2. 2College of Science and Technology Education, University of Science and Technology of Southern Philippines, Lapasan, Cagayan de Oro, PHILIPPINES.

CORRESPONDENCE

Janeth Cuevas Tayone

Institute of Agriculture and Life Sciences, Davao Oriental State University, City of Mati, Davao Oriental, PHILIPPINES.

njtayone2005@yahoo.com

Received: 01-11-2021; Accepted: 25-07-2021.

Volume 10, Issue 2 · pp. 340-345 · 2021 · DOI: 10.5530/ajbls.2021.10.46

ABSTRACT

This study aimed to evaluate the antioxidants concentration and antimicrobial activities of the different crude extracts of egg strings from sea hare (Dolabella auricularia) taken from Guangguang, Pujada Bay, Davao Oriental. The determination of phenolics using the Aluminum chloride colorimetric method yielded 0.01 – 0.17 mg gallic acid equivalent / gram. On the other hand, Folin-ciocalteau assay for the total flavonoids gave a range of 6.27 – 8.83 mg quercetin/ gram. Furthermore, the antibacterial activity assay using the agar disk diffusion method gave a promising zone of inhibition for ethyl acetate extract against Staphylococcus aureus and Escherichia coli (20 mm and 26.56 mm, respectively). The findings of this work may add to the overall value of the nutritional and medicinal potential of the egg strings from sea hare.

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    Tayone, J. C., Rosario, R. M. D., Canencia, O. P., & Tayone, W. C. (2021). Egg Strings of Dolabella auricularia: Its in vitro Antioxidants and Antibacterial Activities. Asian Journal of Biological and Life Sciences, 10(2), 340-345. https://doi.org/10.5530/ajbls.2021.10.46

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    © 2021 Author(s)

    This is an open access article distributed under the terms of the Creative Commons Attribution 4.0 International License, which permits unrestricted use, distribution and reproduction in any medium, provided the original author and source are credited. CC BY 4.0