Vasanthi, CAppa Rao, VNarendra Babu, R; et al.TANUVAS2020-03-042020-03-042020-02http://krishikosh.egranth.ac.in/handle/1/5810144205TNV_20thMVC_PP_Feb-2020_OP15The application of seaweed antioxidants in foods, food supplements, nutraceuticals and medicine is considered from the perspective of benefits to human health. Similarly, the metabolites produced from seaweed show antiviral, antiprotozoal, antifungal, and antibacterial properties aiding in the protection against different environmental stresses. With this background, the study was conducted to explore the anti-oxidant and anti-microbial activity of Indian brown seaweed- Sargassum sps viz. S.polycystum, S. tenerrimum and S.cinctum collected from the ocean of Gulf of Mannar (Mandapam coast). The in-vitro antioxidant activity of the seaweed extracts were assessed by DPPH scavenging activity and antimicrobial activity by Agar Gel Disc Diffusion test against Gram (+) ve (Staphylococcus aureus and Bacillus cereus) and Gram (-) ve (E coli and Pseudomonas aeroginosa) organisms at a stock concentration of 2000 μg/ml. Aqueous extracts of Sargassum tenerrimum exhibited higher anti-oxidant potential as revealed by 50% DPPH radical inhibition, at a lower working concentration of 800 μg/ml compared to other species which exhibited 50 % inhibition at 1200 μg/ ml. Similarly S.tenerrimum was observed to have higher anti-microbial activity which was evident from the higher zone of inhibition at a concentration 200 μg/disc against Staphylococcus aureus (12.5mm), Bacillus cereus (11 mm), E coli (14 mm) and Pseudomonas aeroginosa (12 mm). The results of this study revealed the potential benefits of Sargassum tenerrimum as an anti-oxidant and anti-microbial which could be utilized to develop functional meat products.enVeterinary SciencePresentation