Physicochemical, physical characteristics and antioxidant activities of three edible red seaweeds (Kappaphycus alvarezii, Eucheuma spinosum and Eucheuma striatum) from Sabah, Malaysia

Farah Nurshahida, Mohd Subakir and Nazikussabah, Zaharudin and Subramaniam, Suganthi R. and W. I., Wan Faizal and Nurul Aini, Mohd Azman (2020) Physicochemical, physical characteristics and antioxidant activities of three edible red seaweeds (Kappaphycus alvarezii, Eucheuma spinosum and Eucheuma striatum) from Sabah, Malaysia. In: IOP Conference Series: Materials Science and Engineering; 5th International Conference of Chemical Engineering and Industrial Biotechnology, ICCEIB 2020, 9 - 11 August 2020 , Kuala Lumpur. pp. 1-8., 991 (012001). ISSN 1757-8981

[img]
Preview
Pdf
Physicochemical, physical characteristics and antioxidant activities of three edible red seaweeds.pdf
Available under License Creative Commons Attribution.

Download (585kB) | Preview

Abstract

Kappaphycus alvarezii (KA), Eucheuma spinosum (ESp) and Eucheuma striatum (Est are tropical red seaweeds taken from Kunak, Sabah, contain essentials source of bioactive compounds to produce variety of functional foods. This study was intended to investigate the physicochemical, physical properties and antioxidant activities related to these edible seaweeds. Physicochemical properties value of swelling capacity (SWC) and oil retention capacity (ORC) in KA species showed the highest value (p<0.05) compared to ESp and ESt, and water retention capacity (WRC) in ESp species was significantly different than KA and ESt (p<0.05). As in physical properties, ESp exhibited higher in moisture content and opacity than KA and ESt. KA showed the highest water solubility (p<0.05) which associated to its carrageenan compound. The antioxidant activities; DPPH and TEAC assay with total phenolic content (TPC) of three seaweed species indicated that KA displayed the highest TPC (19.17±0.04 mg GAE/g DW) and the lowest radical scavenging activity in both TEAC and DPPH assays. Hence, the findings disclose the physical and physiochemical properties and antioxidant values of these seaweeds application as new information and potential antioxidant sources in foods manufacturing commodities.

Item Type: Conference or Workshop Item (Lecture)
Additional Information: Indexed by Scopus
Uncontrolled Keywords: Seaweeds; Antioxidant; Brown alga
Subjects: Q Science > Q Science (General)
Q Science > QD Chemistry
T Technology > T Technology (General)
T Technology > TP Chemical technology
Faculty/Division: Faculty of Industrial Sciences And Technology
Institute of Postgraduate Studies
College of Engineering
Faculty of Chemical and Process Engineering Technology
Depositing User: Mr Muhamad Firdaus Janih@Jaini
Date Deposited: 29 May 2023 07:56
Last Modified: 29 May 2023 07:56
URI: http://umpir.ump.edu.my/id/eprint/37381
Download Statistic: View Download Statistics

Actions (login required)

View Item View Item