Following the oil spill accident of the Solar I tanker in 2006 off the coast of Guimaras Island in the Philippines, polycyclic aromatic hydrocarbons (PAHs) and alkylated PAHs in some aquatic organisms were investigated at Luzaran in Guimaras and Taklong Islands, which were heavily polluted with spilled oil, immediately and 1 month after the accident. The concentrations of total PAHs were 11.9-52.3 ng/g dry weight in fish. Meanwhile, total PAH concentrations in shellfish were 38.0-3,102 ng/g dry weight in Luzaran and 128-236 ng/g dry weight in Taklong. Pyrene, phenanthrene, and fluoranthene were dominant in most fish and chrysene in all shellfish. Significantly higher concentrations of all alkylated homologs were detected in shellfish than in fish. These differences had two possible causes, that is, the differences between fish and shellfish could be attributed to the uptake routes and/or their metabolizing abilities.

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This study assessed the toxicity of water-accommodated fraction (WAF) and chemically enhanced WAF (CEWAF) of bunker C oil and dispersant (DISP) to a microalga, Tetraselmis tetrathele. The 72-h median effective concentration (72-h EC50) of CEWAF and DISP were determined at 3.30% and 2.40%, respectively. The no observed effect concentration (NOEC) of CEWAF to T. tetrathele was at 2.0% and lowest observed effect concentration (LOEC) was at 3.0% while NOEC and LOEC of DISP to T. tetrathele were determined at 1.0% and 2.0%, respectively. The addition of dispersant to oil increased the amount of total PAH present in the CEWAF test solutions. DISP alone was highly toxic, and the toxicity of CEWAF was primarily caused by the presence of dispersant.

Seaweeds are tagged as the medical food of the 21st century due to its being rich in bioactive substances, minerals and vitamins. Seaweeds could be processed as wine and could be used as a medicine or a delicacy. The bioactive substances inherent to the seaweed and responsible for its various medicinal properties could be made available during the fermentation process. In this study, wines were produced from three (3) green seaweed species, namely: Halimeda macroloba, Caulerpa sertularioides and Caulerpa racemosa using three (3) kinds of sugar, characterized by its phytochemical profile, total phenolic content (TPC), total flavonoid content (TFC) and total antioxidant activity (TAA), and subjected to sensory evaluation for acceptability. Results show that wines produced from green seaweeds are rich in flavonoids, terpenoids, coumarin and betacyanin. TPC of wines ranged from 54 -467 mg Gallic Acid Equivalent (GAE)/L. TFC ranged from 7 -356 mg Cathechin Equivalent (CE)/L. TAA ranged from 97 -558 mg Ascorbic Acid Equivalent (AAE)/L. In general, wines fermented using muscovado sugar have the highest TPC, TFC and TAA values. The general acceptability of seaweeds wines using a 5-point rating scale ranged from "liked moderately" to "liked very much".