Biochemical profile of Vaucheria karachiensis and evaluation of its nutritional, antioxidant, antimicrobial, and hypoglycemic potentials

The aim of the present study was to identify and quantify the biochemical profile of Vaucheria karachiensis and to evaluate its nutritional, antioxidant, antimicrobial and hypoglycemic potential. The study revealed ash content of 34.98 %, followed by carbohydrates (20.37 %), crude protein (18.74 %), moisture (12.12 %), crude fat (11.20 %), crude fiber (2.59 %) and total energy (122.75 Kcal/100 g). 15 compounds were identified through GC-MS in ethyl acetate extract with major compounds being Pentadecanoic acid, 14-methyl-, methyl ester (31.62 %), Methyl stearate (13.36 %), 9-Octadecenoic acid, methyl ester, (E)-(11.46 %), n-Hexadecanoic acid (7.47 %), Phytol (6.31 %), 9,12-Octadecadienoic acid, methyl ester, (E, E)-(5.64 %), and 1-Octadecyne (5.34 %). Whereas 24 compounds were tentatively detected in n-butanol extract with major compounds being Hexadecanoic acid, butyl ester (44.63 %), followed by Phytol (11.49 %), Hexadecanoic acid, methyl ester (8.33 %), and 9-Hexadecenoic acid (7.31 %). FT-IR spectroscopy confirmed the presence of hydroxyl groups, alcohols, carboxylic acids, carbonyl groups, and aromatic compounds. Moreover, ethyl acetate extract exhibited higher total phenolics (1.743 +/- 0.43 mg GAE/g) and total flavonoid content (2.213 +/- 0.83 mg QE/g). Ethyl acetate extract demonstrated slightly better radical-scavenging activity (IC50 62.78 +/- 3.23) than n-butanol extract i.e. (IC50 63.73 +/- 5.46). Significant antimicrobial activity was observed by both extracts against tested bacterial and fungal strains. Furthermore, both extracts showed potential hypoglycemic activity in a diabetic animal model, with ethyl acetate extract exhibiting more pronounced effects in lowering blood glucose levels after 24 h of drug administration (262.50 +/- 4.85, 239.50 +/- 2.74, and 229.17 +/- 3.87) at doses of 100 mg/kg, 200 mg/kg, and 300 mg/kg, respectively. The findings suggest that V. karachiensis possesses valuable nutritional and bioactive components, highlighting its potential as a functional ingredient in various applications, including food, pharmaceuticals, and nutraceuticals.