Evaluation of antioxidant and antidiabetic activities from red seaweed (eucheuma cottonii)

Vivitri Dewi Prasasty, Benedicta Haryani, Rory Anthony Hutagalung, Noryawati Mulyono, Fatmawati Yazid, Rosmalena Rosmalena, Ernawati Sinaga

Research output: Contribution to journalArticlepeer-review

3 Citations (Scopus)


Diabetes mellitus is a chronic disorder of metabolic characterized by high blood sugar levels (hyperglycemia) and glucose secretion in urine caused by lack of insulin. Hyperglycemia can cause free radical molecules formation, which can be stabilized by antioxidants. Antioxidants can be found in seaweed (e.g. red seaweed, i.e.Eucheumacottonii), which is available in large quantities in Indonesia. The purpose of this research is to determine the antioxidant and antidiabeticactivities of E.cottoniiextract in vitroand in vivo. Different solvents such as ethanol, distilled water, and warm distilled water were used for extraction. The extracts were subjected to phenolic screening, bioactive compound identification by GC-MS, antioxidant analysis using DPPH, and -amylase activity assay in vitro and in vivo. The highest yield was obtained from warm distilled water solvent (6.8%). The phytochemical content of E. cottoniicrude extract included alkaloid, terpenoid, phenolic, flavonoid, and saponin. The highest percent inhibition on DPPH free radical scavenging and -amylase used ethanol solvent (34.27%) and (59.33%), respectively. Male MusmusculusL. mice was used as an animal model in antidiabeticin vivo assay. Warm distilled water and ethanolic extract of E.cottoniishowed the ability to decrease BGL in diabetic mice below 100 mg/dL. Therefore, it can be concluded that the extract of red seaweed E.cottonii has the potential as an antioxidant and antidiabetic agent.

Original languageEnglish
Pages (from-to)276-288
Number of pages13
JournalSystematic Reviews in Pharmacy
Issue number1
Publication statusPublished - Dec 2019


  • Amylase
  • Antidiabetic
  • Antioxidant
  • DPPH
  • E.cottonii
  • Phytochemical screening


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