Phytochemical Constituents and Antimicrobial Activity of Marine Green Seaweed Ulva lactuca

Abstract

The aim of this study is to determine the presence of Ulva seaweeds, possibly by analyzing the quality of seaweed powder extracts and some organic solvents. It belongs to the order Ulvaales. Ulva lactuca is a widespread macro algae growing the Mediterranean coast phylum Chlorophyta, commonly known as “sea lettuce”. Collected from the Gulf of Mannar Tamil Nadu, India. Dry the Ulva seaweeds and grind it in a food processor until it becomes a fine powder. The powder is dried in an oven at 600c for 24 hours. Alkaloids, Flavonoids, Saponins and Tannins. dried seaweed nutrients rich in energy 252.72kcal/mg/gm, carbohydrates 49.63mg/gm, less protein 12.21mg/gm, fat 1.04mg/gm less than gm, high crude fiber, ash15.8mg/g, high moisture 21.74mg/g. in the UV –visible spectrum of seaweed extract TLC analysis 200-800nm found a high value of0.925, to0.477, GC-MS RF value of8.014, and FTIR analysis of seaweeds Ulva found a high value of 618 to 3525cm-1 and HPLC showed retention time 2.213- 3.730. The antimicrobial studies maximum inhibition zone, minimum concentrations, minimum inhibition zone and maximum activity of Klebsiella pneumoniae, are methanol extract 10mm, Staphylococcus aureus, ethyl acetate extract11mm, Candida albicans 10.5mm were respectively.