In vitro inhibitory effects of cranberry bean (Phaseolus vulgaris L.) extracts on aldose reductase, α‐glucosidase and α‐amylase

The in vitro inhibitory activities of different seed extracts prepared from cranberry bean mutant SA‐05 and its wild‐type variety Hwachia against aldose reductase, α‐glucosidase and α‐amylase were examined. The results indicated that the polyphenolics‐rich extracts obtained using 800 g kg^?1 methanol and 500 g kg^?1 ethanol demonstrated inhibitory activities against aldose reductase (IC₅₀ of 0.36–0.46 mg mL^?1) and α‐glucosidase (IC₅₀ of 1.32–1.94 mg mL^?1). The 500 g kg^?1 ethanol extracts also showed α‐amylase inhibitory activities (IC₅₀ of 70.11–80.22 μg mL^?1). Subsequent extracts, prepared further with NaCl and H₂O from precipitates of 800 g kg^?1 methanol or 500 g kg^?1 ethanol extracts, exhibited potent α‐amylase inhibitory activities (IC₅₀ of 17.68–38.68 μg mL^?1). A combination of 500 g kg^?1 ethanol extraction plus a subsequent H₂O extraction produced highest polyphenolics and α‐amylase inhibitors. The SA‐05 α‐amylase inhibitor extracts showed greater inhibitory activities than that of Hwachia. Thus, cranberry bean mutant SA‐05 is an advantageous choice for producing anti‐hyperglycaemic compounds.     

The prevention of fish spoilage by high antioxidant Australian culinary plants: Shewanella putrefaciens growth inhibition

Shewanella putrefaciens is a marine bacterium and a major microbial cause of spoilage in low temperature stored seafood. A survey of fruits and culinary herbs was undertaken on Australian plants with high antioxidant capacities. Twenty‐eight extracts from thirteen plant species were investigated for the ability to inhibit S. putrefaciens growth. Of these, eight extracts (28.6%) substantially inhibited S. putrefaciens growth. The muntries (Kunzea pomifera), lemon aspen (Acronychia acidula) and desert lime (Citrus glauca) extracts were efficient anti‐S. putrefaciens agents, with MIC values ≤3000 μg mL^?1. Of these, the muntries methanolic extract was the most potent growth inhibitor (MIC = 2240 μg mL^?1). The aqueous desert lime extract was also an effective growth inhibitor (MIC of 3857 μg mL^?1), whilst the methanolic bush tomato (Solanum aviculare), aqueous muntries and Davidson's plum (Davidsonia pruriens) extracts displayed moderate S. putrefaciens growth inhibition. All extracts were nontoxic in the Artemia fransiscana bioassay, with LC50 values (>1000 μg mL^?1). Nontargeted HPLC‐QTOF mass spectroscopy (with screening against three compound databases) putatively identified twenty compounds that were present in both inhibitory muntries extracts. The low toxicity of these extracts and their inhibitory bioactivity against S. putrefaciens indicates their potential as natural fish and seafood preservatives.     

Physicochemical and microbiological description of Caxiri – a cassava and corn alcoholic beverage

Caxiri is a fermented alcoholic beverage made from cassava, corn and sweet potatoes by indigenous people in Brazil. Saccharomyces cerevisiae Rhodotorula mucilaginosa, Lactobacillus fermentum, Bacillus subtilis and L. helveticus were the main microbial species detected. Maltose was the main carbohydrate found (19.12 g L^?1), and lactic acid (15.09 g L^?1) and ethanol (92.16 g L^?1) were also found in high concentrations. Gas chromatography‐flame ionisation detector was used to identify thirteen volatile compounds. Among these volatiles, the higher concentrations were decanoic acid (123.04 μg L^?1) for the acids, diethyl malate (88.32 μg L^?1) for the esters, furfural (109.31 μg L^?1) for the aldehydes, 2‐phenylethanol (1022.76 μg L^?1) for the alcohols and 1,1‐diethoxyethane (226.24 μg L^?1) for the others. This study contributes to increasing knowledge of the microbiota present in the alcoholic fermentation produced from cassava, corn and sweet potatoes.     

Antioxidant and hypoglycaemic effects of tilapia skin collagen peptide in mice

In this study, tilapia collagen peptide (TCP) was prepared by alcalase hydrolysis of tilapia skin, and the antioxidant and hypoglycaemic effects of TCP were investigated. The results showed that TCP possessed DPPH and ABTS+ free radicals‐scavenging activities. In diabetic mice in which diabetes was induced by injection of alloxan (50 mg kg^?1 bw), high‐dose TCP (1.7 g kg^?1 bw) and the drug metformin (1.0 g kg^?1 bw) were found to reduce 31.8% and 30.3% of blood glucose levels in 25 days, respectively. Moreover, in diabetic mice receiving high‐dose TCP, antioxidant enzymes SOD and CAT were increased by 23% and 59.2%, respectively, and MDA was decreased by 39.1%. Comparing the treated high‐dose TCP group with the metformin group, there were similar SOD (61.5 U mg^?1 vs. 60.2 U mg^?1) and MDA (1.4 nmol mg^?1 vs. 1.3 nmol mg^?1), but more (~7%) CAT (359.8 U g^?1 vs. 336.1 U g^?1). Together, the present data, for the first time, demonstrated that TCP possessed hypoglycaemic effects in mice.     

Validation of analytical method for α‐dicarbonyl compounds using gas chromatography–nitrogen phosphorous detector and their levels in alcoholic beverages

This study aimed to establish an analytical method for α‐dicarbonyl compounds (α‐DCs) including glyoxal, methylglyoxal and diacetyl, to determine the content of α‐DCs in 101 various alcoholic beverages using gas chromatography–nitrogen phosphorous detector (GC‐NPD) and to perform exposure assessment. The limit of detection and limit of quantification for α‐DCs were 0.05–0.22 and 0.15–0.70 μg g^?1, respectively. The accuracy and precision were validated in five matrices. The raspberry fruit wine had the highest value at 139.74 μg g^?1 total α‐DCs. The lowest α‐DC concentration among the beverages was detected in rice wine (Makgeolli) at 1.59 μg g^?1. The levels of α‐DCs in various samples were detected as follows: 1.59–56.68 μg g^?1 in rice wine (Makgeolli), 2.73–16.77 μg g^?1 in beer, 8.22–139.74 μg g^?1 in fruit wine and 8.17–91.56 μg g^?1 in rice wine (Cheongju). The estimated daily intake of α‐DCs in the intake‐only group and population group was calculated as 4.22–97.94 μg kg^?1 bw day^?1 and 0.28–7.13 μg kg^?1 bw day^?1, respectively.     

Effects of physicochemical factors and in vitro gastrointestinal digestion on antioxidant activity of R‐phycoerythrin from red algae Bangia fusco‐purpurea

R‐phycoerythrin (R‐PE) was purified from the red algae Bangia fusco‐purpurea after 35–50% ammonium sulphate fractionation followed by ion‐exchange column chromatography on DEAE‐Sepharose, resulting in a purity (A₅₆₅/A₂₈₀) ratio of 5.1. The circular dichroism spectroscopy results suggested that the structure of R‐PE is predominately helical. The antioxidant activity of R‐PE was studied and revealed changes in conformation and antioxidant activity at different temperatures and pH values. After in vitro‐simulated gastrointestinal (GI) digestion of R‐PE, the scavenging activity of ABTS radical (EC₅₀, 769.9 μg mL^?1), DPPH radical (EC₅₀, 421.9 μg mL^?1), hydroxyl radical (EC₅₀, 32.4 μg mL^?1) and reducing power (A₇₀₀ = 0.5, 625.8 μg mL^?1) were measured. Gel filtration chromatography analysis showed that the molecular weight distribution of the final GI digest that still contained high antioxidant activity was <3 kDa. Our present results indicate that digestion‐resistant antioxidant peptides of R‐PE may be obtained by in vitro GI proteinases degradation.     

Antioxidant activity and phenolic content of pressurised liquid and solid–liquid extracts from four Irish origin macroalgae

The efficiency of solid–liquid extraction (SLE) and pressurised liquid extraction (PLE) for the recovery of antioxidant and polyphenols from the Irish macroalgae, Fucus serratus, Laminaria digitata, Gracilaria gracilis and Codium fragile, was assessed using the 2,2‐diphenyl‐1‐picrylhydrazyl (DPPH) and ferric reducing antioxidant power (FRAP) assays and the Folin–Ciocalteu total phenol content (TPC) assay. Fucus serratus had TPC and antioxidant activities thirty times higher than the other species. Solid–liquid extraction cold water (CW_SLE) had the highest TPC (81.17 μg GAE mg^?1 sample) derived from F. serratus, compared with the TPC of 61.12 μg GAE mg^?1 sample for the corresponding PLE extract. For both SLE and PLE extracts, low TPC levels were observed in L. digitata, G. gracilis and C. fragile. The majority of SLE extracts possessed higher FRAP and DPPH activities compared with their PLE counterparts. This study indicates that the high temperatures and pressures in PLE did not enhance the antioxidant activities relative to conventional SLE extraction.     

Tannin fraction from Ampelopsis grossedentata leaves tea (Tengcha) as an antioxidant and α‐glucosidase inhibitory nutraceutical

Leaf of Ampelopsis grossedentata is a new resource of functional foods with healthful properties. Antioxidant and α‐glucosidase inhibitory activities of water extract (made in the style of drinking), tannin fraction (TF) and dihydromyricetin (DMY) from A. grossedentata leaves were evaluated. The main component of TF was identified as gallotannins. DPPH and ABTS radical scavenging activities and reducing power of TF were superior to those of water extract, however, inferior to those of DMY. In no PBS wash protocol of cellular antioxidant activity assay, DMY and TF exhibited similarly, while in PBS wash protocol, the value of TF was higher than that of DMY. In addition, TF possessed the highest α‐glucosidase inhibitory activities (IC₅₀ = 1.94 μg mL^?1), followed by water extract (IC₅₀ = 23.10 μg mL^?1) and DMY (IC₅₀ = 72.21 μg mL^?1). The strong α‐glucosidase inhibitory activity of TF may attribute to the binding capacity to enzymes, as confirmed by fluorescence analysis.     

Quantitative UPLC‐MS/MS analysis of chlorogenic acid derivatives in antioxidant fractionates from dandelion (Taraxacum officinale) root

While qualitative studies have identified chlorogenic acids in antioxidant extracts, particularly ethyl acetate‐derived extracts, of Taraxacum officinale, quantitative analysis of these phenolic compounds remains largely unreported for this species. In this study, bioactivity‐guided fractionation of an antioxidant crude ethyl acetate extract (DPPH = 295.481 ± 0.955 mg TE g^?1 extract) from T. officinale root resulted in a number of reverse‐phase fractions that demonstrated high antioxidant activity (DPPH = 1058.733–1312.136 mg TE g^?1 extract), stronger than that of the synthetic antioxidant Trolox^®. UPLC‐MS/MS screening of these fractions for the presence of selected mono‐ and di‐caffeoylquinic acids revealed large quantities of 1,5‐dicaffeoylquinic acid present in several fractions (853.052–907.324 μg mg^?1), respectively. Due to the antioxidant potency and high levels of 1,5‐dicaffeoylquinic acid observed in these fractions, it was concluded that specifically this chlorogenic acid derivative is a major contributor to the antioxidant efficacy of dandelion root.     

Inhibitory activity towards human α‐amylase in wheat flour and gluten

Wheat α‐amylase inhibitors (AI) have been targeted as potential triggers of noncoeliac gluten or wheat sensitivity (NCGS). The aim of this study was to determine AI activity towards α‐amylase from human source in wheat cultivars. Contrary to barley, buckwheat, or oats, high level of AI activity was found in wheat and, to a lesser extent, rye. AI activity (mean IC₅₀ = 137 μg mL^?1) did not vary with respect to ancient or recently developed wheat cultivars. Vital wheat gluten had very high and heat‐stable AI activity (mean IC₅₀ = 23 μg mL^?1), higher than wheat starch (?10 000 μg mL^?1) or acarbose (40 μg mL^?1), a medication for the management of hyperglycaemia and potentially causing digestive disorders due to the accumulation of undigested carbohydrates in the intestine. Data suggest that eating raw wheat gluten, flour or dough could pose a health risk.     

Physicochemical characterisation and oxidative stability of refined hoki oil,unrefined hoki oil and unrefined tuna oil

Physicochemical characterisation and oxidative stability of refined hoki oil, unrefined hoki oil and unrefined tuna oil were carried out in the present study. Tuna oil contains a higher percentage of polyunsaturated fatty acids (42.57%) than the hoki oils (28.79–30.13%), which have higher percentages of monounsaturated fatty acids (45.02–47.16%). All oils showed a good ratio of n‐3 to n‐6 fatty acid (7.01–8.10). Cholesterol contents in the unrefined hoki (5149.40 μg g^?1) and tuna (2045.48 μg g^?1) oils were higher than the refined hoki oil (1411.27 μg g^?1). Tuna has a higher concentration of natural α‐tocopherol (752.49 μg g^?1) but lower concentration of vitamin A (110.99 μg g^?1) than unrefined hoki oil (151.44 μg g^?1 and 997.60 μg g^?1, respectively). Higher percentages of unsaponifiable matter were found in the hoki oils (4.90–7.24%) compared with the tuna oil (0.56%). The hoki oils appear more yellow than the tuna oil, which is darker by comparison. Moisture, p‐anisidine value and free fatty acid contents in the hoki oils were lower than the tuna oil. Other indicators of oxidative stability showed that the hoki oils were more stable than the tuna oil.     

Phytochemicals and quality characteristics of candied paprika (Capsicum annuum L.) during storage

In this study, we prepared candied paprika from various coloured fresh paprika and compared the changes in phytochemicals and quality for 42 days by analysing carotenoids, ascorbic acids and total phenolic content, and by assessing sensory and instrumental qualities. We identified five types of carotenoids from candied red paprika (CRP) and three from candied orange paprika (COP) and candied yellow paprika (CYP). At 0‐day storage, capsanthin and β‐carotene in CRP were quantitatively analysed to 26.96 μg g^?1 fw and 3.81 μg g^?1 fw, zeaxanthin and β‐carotene in COP were 9.35 μg g^?1 fw and 4.16 μg g^?1 fw, and lutein and β‐carotene in CYP were 0.27 μg 100 g^?1 fw and 0.70 μg 100 g^?1 fw, respectively. After 42‐days storage, CRP retained approximately 68.6% carotenoids, COP retained 40%, and CYP retained 33%. Ascorbic acid and total phenolic content decreased during storage as carotenoids did. However, rates of decrease were different in different coloured paprika, especially, ascorbic acid in COP and phenolic acid in CRP were considerably conserved for 42 days. Hardness, springiness and chewiness in all samples were significantly increased by 14‐days storage and maintained until 42‐days storage, and all the sensory parameters, including colour, appearance, odour, texture, paprika flavour and overall consumer preference showed no differences until 28 days.     

The content of chlorogenic acids in tropical fruits

This work investigates the content of feruloylquinic (FQA), caffeoylquinic (CQA) and dicaffeoylquinic (diCQA) acids in the peel, pulp and seed of 22 tropical fruits from Brazil. 3‐CQA, 4,5‐diCQA and 4‐ and 5‐FQA were not detected in any of the fruits analysed. Relatively small amounts of 4‐CQA (4.0–48.7 mg kg^?1) were found in the peel and/or pulp of seven of the fruits; only the peel of Artocarpus heterophyllus was significantly (p < 0.05) richer in this acid (1000 mg kg^?1). The distribution of 3,4‐ and 3,5‐diCQA in different parts of the fruits was relatively poor, only reaching levels of up to 16.4 mg kg^?1. The peel of A heterophyllus also showed the highest amount of 5‐CQA (13 000 mg kg^?1), while the seed of most fruits generally contained a lower amount of this acid than the peel or pulp. On the basis of the 5‐CQA content found in the pulp, 15 of the fruits were classified as follows: very low concentration (4.4–15.8 mg kg^?1), low concentration (28.9–66.4 mg kg^?1), medium concentration (132 mg kg^?1), high concentration (473–474 mg kg^?1) or very high concentration (1730 mg kg^?1); however, no 5‐CQA was detected in the pulp of the other seven fruits. Thus 5‐CQA was the major chlorogenic acid present in most of the tropical fruits studied and was generally accompanied by small amounts of 4‐CQA and 3,4‐ and 3,5‐diCQA. © 2002 Society of Chemical Industry     

Determination of 4‐ethylcatechol in a Merlot wine using sensory evaluation and the electronic tongue

The objective of this study was to determine the influence of 4‐ethylcatechol (4‐EC) on the sensory profile of Brettanomyces‐contaminated Merlot wine and evaluate electronic tongue discrimination. Using sensory evaluation panels, the consumer detection threshold (DT) and the consumer rejection threshold (CRT) of 4‐EC were determined in Merlot containing 493, 714, 1035 and 1500 μg L^?1 4‐EC. The DT of 4‐EC in Merlot was 823 μg L^?1, while the CRT was 1323 μg L^?1. The electronic tongue discriminated index (DI = 82%) among the samples, with hierarchical clustering showing a clear distinction between the control sample and the spiked samples. The lowest concentration distinguished by the electronic tongue was 493 μg L^?1, a lower value than the sensory threshold determined. These findings suggest that for the detection of 4‐EC in Merlot, the e‐tongue may be more sensitive than some consumers and the e‐tongue may be a suitable methodology for detection of subthreshold concentrations of chemical compounds in wine.     

The influence of heat treatment of chickpea seeds on antioxidant and fibroblast growth‐stimulating activity of peptide fractions obtained from proteins digested under simulated gastrointestinal conditions

This study presents the effect of heat treatment of chickpea seeds on biological activity of peptides obtained by in vitro gastrointestinal digestion. The most significant antiradical activity against ABTS^+? expressed as IC₅₀ value was observed for 3.5‐ to 7‐kDa peptide fraction from TC hydrolysate (41.01 μg mL^?1). In turn, peptide fraction of 3.5–7.0 kDa obtained from raw chickpea seeds hydrolysate showed the highest antiradical activity against DPPH^? and Fe²⁺ chelating activity with IC₅₀ value of 20.94 and 52.53 μg mL^?1, respectively. The highest Cu²⁺ chelating activity was observed for peptides obtained from TC hydrolysate (IC₅₀ = 56.60 μg mL^?1). Peptide fraction <3.5 kDa from TC hydrolysate demonstrated the most significant reducing power (0.362 A₇₀₀/μg mL^?1). The peptide fraction of 3.5–7 kDa from TC hydrolysate also showed the highest fibroblast growth‐stimulating activity. These results indicated that the heat treatment process has no significant effect on antiradical activity against DPPH^? and Fe²⁺ chelating ability of peptides.     

Chemical composition,antioxidant activity and anti‐lipase activity of Origanum vulgare and Lippia turbinata essential oils

This study reported the chemical composition, phenolic content, antioxidant and anti‐lipase activity of oregano and Lippia essential oils. The major compounds found in oregano essential oil were γ‐terpinene (32.10%), α‐terpinene (15.10%), p‐cymene (8.00%) and thymol (8.00%). In Lippia essential oil, α‐limonene (76.80%) and 1,8‐cineole (4.95%) represented the major compounds. Oregano essential oil had higher phenolic content (12.47 mg gallic acid mL^?1) and DPPH scavenging activity (IC₅₀ 0.357 μg mL^?1) than Lippia essential oil (7.94 mg gallic acid mL^?1 and IC₅₀ 0.400 μg mL^?1, respectively). Both essential oils had similar antioxidant indexes (about 1.2) determined by Rancimat. Moreover, oregano essential oil had also higher anti‐lipase activity (IC₅₀ 5.09 and 7.26 μg mL^?1). Higher phenolic content in the essential oils was related with higher scavenging and anti‐lipase activities. Oregano and Lippia essential oils could be used as natural antioxidants on food products.     

Separation‐preconcentration of Cu,Cd, Pb and Ni in various water and food samples on Sepabeads SP‐207

This study presents a solid phase extraction (SPE) procedure for preconcentration and separation of Cu(II), Cd(II), Pb(II) and Ni(II), as their diethyldithiocarbamate chelates on Sepabeads SP‐207 resin using flame atomic absorption spectrometry. The parameters, including pH, sample volume, eluent type and volume etc., were optimised. The influences of the some alkali, alkali earth and transition metal ions on the involvement of copper(II), cadmium(II), lead(II) and nickel(II) were also examined. The preconcentration factor was calculated as 50. The limit of detections of the analyte ions (k = 3, N = 21) were 0.18 μg L^?1 (Cu), 0.17 μg L^?1 (Cd), 0.55 μg L^?1 (Pb) and 1.67 μg L^?1 (Ni). GBW 07605 Tea and NRCC‐DORM‐2 Dogfish Muscle certificated reference materials were used for confirm of method. The method was successfully performed for determination of Cu(II), Cd(II), Pb(II) and Ni(II) ions in water and food samples. The relative standard deviation was found to be lower than 7%.     

Antioxidant effects of rosemary extracts on sunflower oil compared with synthetic antioxidants

The antioxidant activities of ethanol extracts of rosemary (Rosmarinus officinalis L.) (RE) were tested in natural sunflower oil stored at 60 °C by measuring their peroxide values (POV), thiobarbituric acid‐reactive substances (TBARS), free fatty acid (FFA) content and p‐anisidine value (AnV) after regular intervals compared with synthetic antioxidants. After 3 weeks of storage at 60 °C, sunflower oil containing 200 mg kg^?1 rosemary extracts showed lower POVs (75.7 ± 0.47  meq kg^?1), thiobarbituric acid‐reactive substances (TBARS)(0.161 ± 0.002 μg mL^?1), FFA contents (0.45 ± 0.04 mg g^?1) and AnV (12.4 ± 0.02) than the control sample. Sunflower oil containing 200 ppm butylated hydroxyanisole (BHA), butylated hydroxytoluene (BHT) and tert‐butylhydroquinone (TBHQ) showed POVs (204 ± 0.68, 159 ± 0.55, 20 ± 0.49 meq kg^?1), thiobarbituric acid‐reactive substances (TBARS) (0.171 ± 0.002, 0.184 ± 0.002, 0.069 ± 0.001 μg mL^?1), FFA contents (0.34 ± 0.03, 0.46 ± 0.03, 0.2 ± 0.01 mg g^?1) and AnV (14.7 ± 0.03, 16.5 ± 0.04, 6.77 ± 0.01), respectively, after 3 weeks of storage at 60 °C. These results illustrate that rosemary extracts exhibited very strong antioxidant activity, almost equal to that of synthetic antioxidants (BHA and BHT).     

Physicochemical characterisation of corn extrudates prepared with varying levels of beetroot (Beta vulgaris) at different extrusion temperatures

This study examines the effect of beetroot powder (BRP) incorporation (0%, 5%, 10% and 15%) at different extrusion temperatures (125, 150 and 175 °C) on the physicochemical, antioxidant and sensory properties of corn grit (CG) extrudates. BRP showed higher values of total phenolic content (TPC = 9095 μg GAE g^?1) and free radical inhibition (ABTS = 6.5 μm trolox mg^?1 and DPPH = 7.9 μm trolox mg^?1) than CG (1346 μg GAE g^?1, 1.5 μm trolox mg^?1 and 2.2 μm trolox mg^?1, respectively). Pasting viscosity (peak, breakdown and final) decreased, while pasting temperature of CG increased with the level of BRP incorporation. Analyses of the extrudates showed an increase in redness, bulk density, hardness, TPC, free radical inhibition, total dietary fibre (TDF) and a decrease in water absorption index (WAI), water solubility index (WSI), expansion ratio and oil uptake with the increase in the level of BRP incorporation. On the other hand, higher extrusion temperature increased porosity, WAI, WSI, oil uptake but decreased redness, bulk density, hardness and TPC.     

Bifurcaria bifurcata: a key macro‐alga as a source of bioactive compounds and functional ingredients

The aim of this work was to study the proximate composition and the bioactive profile of Bifurcaria bifurcata. It contains 73.31 ± 0.69% of moisture, 8.57 ± 0.11 g per 100 g dry weight (d.w.) of protein, 5.81 ± 0.14 g per 100 g d.w. of lipid content and 30.15 ± 0.00 g per 100 g d.w. of ash. The polyunsaturated fatty acids were the most abundant fatty acid (FA), accounting for 2426.56 mg per 100 g which represents 41.77% of the total FA. The methanolic fraction showed high quantity of polyphenols (220.01 ± 0.010 phloroglucinol equivalents g^?1 extract), DPPH radical reduction capacity (EC₅₀:58.82 μg mL^?1) and oxygen radical absorbent capacity (3151.35 ± 119.33 μmol Trolox equivalents g^?1 extract). The highest antimicrobial effect was observed against Pseudomonas aeruginosa (11.3 ± 1.5 mm) and Saccharomyces cerevisiae (IC₅₀:17.07 μg mL^?1) induced by methanolic and dichloromethane fractions, respectively. Dichloromethane fraction revealed the highest antitumor activity on Caco‐2 and HepG‐2 cells. Bifurcaria bifurcata can be a promising source of bioactive compounds and functional ingredients.