The effects of food processing and storage on antioxidant activity of edible sea weeds from Sabah waters
Three edible seaweed speCIes were identified and selected from the division of Rhodophyta, Chlorophyta and Phaeophyta based on their high in vitro antioxidant activity, availability and abundancy in Sabah waters. The objective of the study was to determine the effect of sun-drying, oven drying (5...
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| Main Authors: | , , |
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| Format: | Research Report |
| Language: | en |
| Published: |
Universiti Malaysia Sabah
2010
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| Subjects: | |
| Online Access: | https://eprints.ums.edu.my/id/eprint/22685/1/The%20effects%20of%20food%20processing%20and%20storage%20on%20antioxidant%20activity%20of%20edible%20sea%20weeds%20from%20Sabah%20waters.pdf https://eprints.ums.edu.my/id/eprint/22685/ |
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| Summary: | Three edible seaweed speCIes were identified and selected from the division of
Rhodophyta, Chlorophyta and Phaeophyta based on their high in vitro antioxidant
activity, availability and abundancy in Sabah waters. The objective of the study was to
determine the effect of sun-drying, oven drying (50°C and 70°C) and freeze drying on
antioxidant activity of red seaweed Kappaphycus alvarezii, green seaweed Caulerpa
lentillifera and brown seaweed Sargassum polycystum. Assessment of antioxidant
activity using FRAP (ferric reducing antioxidant power), DPPH (1,I-diphenyl-2-
picrylhydrazyl) and p-carotene bleaching assays showed significant (P < 0.05)
differences for both K. alvarezii and C. lentilifera fresh samples and samples tested
under different drying treatments. Thermal processing had been found to enhance the
recovery of phenolic compounds in all seaweeds. Effect of different drying methods
and storage conditions on the antioxidant activity of the different seaweed species
varied. Phenolic content of green seaweed was more affected by low storage
temperature as compared to room temperature. Various cooking preparations such as
blanching, boiling, stir-frying and pickling had different effects in retaining and
enhancing antioxidant compounds in seaweeds. Boiling increased total flavonoid, J3-
carotene and lutein in green seaweed while blanching increased total carotenoid in red
seaweed. Overall, freeze drying showed better nutritional quality and antioxidant
activity as compared to thermal drying. Freeze drying resulted in the least losses of
antioxidant compounds such as carotenoids (p-carotene, lutein, zeaxanthin), flavonoids
(quercetin, kaemferol, epicatechin, epigallocatechin), vitamin C and vitamin E (atocopherol)
content. However, the equipment and operation cost for freeze drying are
higher and its drying capacity is lower than that of oven drying. Therefore, in selecting
the most appropriate drying treatment, the economic factors and the way the seaweeds
will eventually be used should be considered. |
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