Effects of various food preparation on antioxidant vitamin C, Carotenoid and flavonoid contents of local edible seaweeds, Kappaphycus alvarezzi and caulerpa lentukkifera

Puvaneswari Paravamsivam, (2009) Effects of various food preparation on antioxidant vitamin C, Carotenoid and flavonoid contents of local edible seaweeds, Kappaphycus alvarezzi and caulerpa lentukkifera. Universiti Malaysia Sabah. (Unpublished)

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Abstract

Effects of various food preparation on antioxidant content of two local edible seaweeds were analyzed. The green seaweed Cilulerpa lentillfera was blanched l0sec, made into raw and blanched salad and boiled 2min. The red seaweed Kappaphycus alvarezzi was blanched lsee, made into blanched salad, boiled 2min and made pudding. Total carotenoid, total flavonoid and vitamin C was analyzed through spectrophotometry. Beta carotene, lutein, quercetin, kaemferol and catechin group was analyzed through HPLC. Results of the study revealed that boiling cause a significant (p<O.O5) increase In the total flavonoid, beta carotene and lutein in C lentillifera. However, boiling caused destruction of total carotenoid and vitamin C. For K. alvarezzl, blanched salad Increased total carotenoid and lutein. losses caused by boiling In some of the other compounds of C lentilltera was low. Similarly, losses caused by blanched salad in some of the other compounds in K. alvarezziwas also low. In view of this it could be conduded that, food preparation method can make the antioxidant compounds of the foods to be different from those raw ones.

Item Type: Academic Exercise
Uncontrolled Keywords: Vitamin C, Local edible seaweeds, Green seaweed, Antioxidant content, Caulerpa lentillifera, Kappaphycus alvarezzi
Subjects: ?? TP368-456 ??
Divisions: SCHOOL > School of Food Science and Nutrition
Depositing User: Unnamed user with email storage.bpmlib@ums.edu.my
Date Deposited: 04 Apr 2012 09:22
Last Modified: 23 Oct 2017 03:11
URI: http://eprints.ums.edu.my/id/eprint/3882

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