Different algal products provided diverse total phenolic contents due to many influencing factors,such as algal species, geographical origin or the area of cultivation, seasonal, physiological, and environmental variations [12]. Type and conditions during the extraction also have a very decisive influence on the total phenolic content which is evident from Table 1 and from many other studies as well. For instance, the effects of ethanol, methanol, aqueous methanol and water extracts on phenolic contents and antioxidant capacity in brown alga were examined; the aqueous extract showed both the highest antioxidant capacity and highest phenolic contents, which is in accordance with our findings