Effects of high and low temperature treatments on antioxidant activity in edible seaweeds, Eucheuma cottonii and Caulerpa lentillifera

Choong, See Lai (2007) Effects of high and low temperature treatments on antioxidant activity in edible seaweeds, Eucheuma cottonii and Caulerpa lentillifera. Universiti Malaysia Sabah. (Unpublished)

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Abstract

Caulerpa lentillifera and Eucheuma cottonii are seaweeds that have been consumed as a vegetable in Sabah local people. The 2,2-diphenyl+picrylhydrazyl (DPPH) radical-scavenging activity and ferric reducing antioxidant power assay (FRAP) were used to determine the antioxidant activity In green seaweed, C. lentillifera and red seaweed, E. cottonii at different temperature treatments (blanching, oven drying, sun drying, chilling and freezing). The total antioxidant activity of C. lentillifera was higher than E. cottonii. The radical scavenging activity of fresh C. lentillifera was 23.6±1.07 % and E. cottonii was 18.63±0.48 %. While, the ferric reducing power of fresh C. lentillifera was 430.33±0.98 µM TE/mg and fresh E.a cottonii was 348.34±0.40 µM TE/mg. Among all of the heat treatments (in both assays), blanching treatment has shown the highest antioxidant activity for C. lentillifera and E. cottonii. The order of antioxidant activity level in heat treatments for the tested seaweeds was blanching > sun drying > oven drying. In cold storage treatment, antioxidant activity of C. lentillifera and E. cottonii at both refrigeration and freezing temperature was significantly decreased (p< 0.05). The best method to maintain the antioxidant activity of C. lentilliters was to store the seaweed at chilling temperature and used the seaweed within 2 days. Freezing is recommended when storage time is long. Chilling resulted in a greater decrease of antioxidant activity than freezing for storage 2 and 7 days In E. cottonii. Freezing was found to be the most suitable low temperature storage to retain antioxidant activity.

Item Type: Academic Exercise
Uncontrolled Keywords: green seaweed, vegetable, ferric reducing antioxidant power assay (FRAP), 2,2-diphenyl+picrylhydrazyl (DPPH), freezing
Subjects: T Technology > TP Chemical technology > TP368-456 Food processing and manufacture
Divisions: FACULTY > Faculty of Food Science and Nutrition
Depositing User: Unnamed user with email storage.bpmlib@ums.edu.my
Date Deposited: 15 Apr 2015 04:29
Last Modified: 25 Oct 2017 06:42
URI: http://eprints.ums.edu.my/id/eprint/10819

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