A review of antioxidant potential from seaweeds - extraction, characterization, benefits and applications

Nazirah, M and Evangeline Yvonne. S and Mohd Hafiz, A.M and Mohd Sani, S. (2023) A review of antioxidant potential from seaweeds - extraction, characterization, benefits and applications. Food Research, 6. pp. 1-7.

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Potential natural antioxidant from seaweeds is used to improve the oxidative stability of food. It also functions as an active ingredient. There are three classes of antioxidants consisting of vitamins, carotenoids and polyphenols. Researchers employ a variety of ways to evaluate antioxidant activity, including screening approaches and chemical composition. Solid-liquid extraction pressured liquid extraction, supercritical fluid extraction, and other green extraction techniques are among the seaweed antioxidant extraction methods commonly utilized and reviewed in this article. The aim of the review was to identify the potential source of high antioxidant content and polysaccharides, along with the best extraction method. This overview summarised the composition of seaweed antioxidants, extraction methods and the advantages of antioxidants found in seaweed.

Item Type: Article
Keyword: Antioxidant , Application , Extraction , Characterization , Seaweeds
Subjects: S Agriculture > SB Plant culture > SB1-1110 Plant culture > SB183-317 Field crops Including cereals, forage crops, grasses, legumes, root crops, sugar plants, textile plants, alkaloidal plants, medicinal plants
S Agriculture > SH Aquaculture. Fisheries. Angling > SH1-691 Aquaculture. Fisheries. Angling > SH201-399 Fisheries > SH388.7-391.5 Algae culture
Department: FACULTY > Faculty of Food Science and Nutrition
Date Deposited: 27 Jul 2023 14:26
Last Modified: 27 Jul 2023 14:26
URI: https://eprints.ums.edu.my/id/eprint/36229

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