Penyahbauan fukoidan dan kesannya terhadap ciri fizikokimia dan aktiviti antipengoksidaan

Translated title of the contribution: Deodorisation of fucoidan and its effect towards physicochemical characteristics and antioxidation activities

Tan Chia Sin, Sharifah Habibah Syed Khalafu, Wan Aida Wan Mustapha, Mohamad Yusof Maskat, Seng Joe Lim

Research output: Contribution to journalArticle

Abstract

Fucoidan is a bioactive polysaccharide made up mainly of fucose, sulphate and uronic acid. However, fucoidan possess a strong fishy odour, which hinders its application in food products. Therefore, the objective of this study was to deodorise fucoidan extracted from Sargassum sp. (Fsar) and to determine the effect of deodorisation on its physicochemical characteristics and antioxidative activities. Fsar was deodorised using activated carbon granules (Fkar), heat vaporisation (Fwap) and the combination of both methods (Fkw). The effectiveness of deodorisation was determined through sensory evaluation (quantitative descriptive analysis) to evaluate the odour perception of the deodorised fucoidan. The physicochemical characteristics of fucoidan that were determined were purity, colour and pH value, while the antioxidative activities were determined using free radical scavenging assay (DPPH), superoxide anion (SOA) and hydroxyl radical (•OH) scavenging activities. Through deodorisation of fucoidan, Fkar showed the lowest fishy odour intensity and the highest overall acceptability. Besides that, it was found that Fkar’s purity was not significantly different (p>0.05) compared to that of Fsar, while Fwap and Fkw showed significantly lower purity compared to that of Fsar. On the other hand, colour and pH value showed significant differences (p<0.05) among the four fucoidan samples (Fsar, Fkar, Fwap, Fkw). This study also indicated that deodorisation of fucoidan did not significantly affect the antioxidation activities of all four fucoidan samples (Fsar, Fkar, Fwap, Fkw). As a conclusion, it was found that deodorisation of fucoidan using activated carbon method (Fkar) is a potential method due to its effectiveness in deodorisation and at the same time, exhibited no significant changes towards its purity and antioxidant activities.

Original languageMalay
Pages (from-to)1501-1510
Number of pages10
JournalSains Malaysiana
Volume47
Issue number7
DOIs
Publication statusPublished - 1 Jul 2018

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fucoidan
deodorization
Sargassum
purity
antioxidant activity
odors
activated carbon
fucose
uronic acids
color
volatilization
hydroxyl radicals
superoxide anion
sensory evaluation
granules
sulfates
foods
polysaccharides
methodology

ASJC Scopus subject areas

  • General

Cite this

Penyahbauan fukoidan dan kesannya terhadap ciri fizikokimia dan aktiviti antipengoksidaan. / Sin, Tan Chia; Syed Khalafu, Sharifah Habibah; Wan Mustapha, Wan Aida; Maskat, Mohamad Yusof; Lim, Seng Joe.

In: Sains Malaysiana, Vol. 47, No. 7, 01.07.2018, p. 1501-1510.

Research output: Contribution to journalArticle

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title = "Penyahbauan fukoidan dan kesannya terhadap ciri fizikokimia dan aktiviti antipengoksidaan",
abstract = "Fucoidan is a bioactive polysaccharide made up mainly of fucose, sulphate and uronic acid. However, fucoidan possess a strong fishy odour, which hinders its application in food products. Therefore, the objective of this study was to deodorise fucoidan extracted from Sargassum sp. (Fsar) and to determine the effect of deodorisation on its physicochemical characteristics and antioxidative activities. Fsar was deodorised using activated carbon granules (Fkar), heat vaporisation (Fwap) and the combination of both methods (Fkw). The effectiveness of deodorisation was determined through sensory evaluation (quantitative descriptive analysis) to evaluate the odour perception of the deodorised fucoidan. The physicochemical characteristics of fucoidan that were determined were purity, colour and pH value, while the antioxidative activities were determined using free radical scavenging assay (DPPH), superoxide anion (SOA) and hydroxyl radical (•OH) scavenging activities. Through deodorisation of fucoidan, Fkar showed the lowest fishy odour intensity and the highest overall acceptability. Besides that, it was found that Fkar’s purity was not significantly different (p>0.05) compared to that of Fsar, while Fwap and Fkw showed significantly lower purity compared to that of Fsar. On the other hand, colour and pH value showed significant differences (p<0.05) among the four fucoidan samples (Fsar, Fkar, Fwap, Fkw). This study also indicated that deodorisation of fucoidan did not significantly affect the antioxidation activities of all four fucoidan samples (Fsar, Fkar, Fwap, Fkw). As a conclusion, it was found that deodorisation of fucoidan using activated carbon method (Fkar) is a potential method due to its effectiveness in deodorisation and at the same time, exhibited no significant changes towards its purity and antioxidant activities.",
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AU - Syed Khalafu, Sharifah Habibah

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AU - Maskat, Mohamad Yusof

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AB - Fucoidan is a bioactive polysaccharide made up mainly of fucose, sulphate and uronic acid. However, fucoidan possess a strong fishy odour, which hinders its application in food products. Therefore, the objective of this study was to deodorise fucoidan extracted from Sargassum sp. (Fsar) and to determine the effect of deodorisation on its physicochemical characteristics and antioxidative activities. Fsar was deodorised using activated carbon granules (Fkar), heat vaporisation (Fwap) and the combination of both methods (Fkw). The effectiveness of deodorisation was determined through sensory evaluation (quantitative descriptive analysis) to evaluate the odour perception of the deodorised fucoidan. The physicochemical characteristics of fucoidan that were determined were purity, colour and pH value, while the antioxidative activities were determined using free radical scavenging assay (DPPH), superoxide anion (SOA) and hydroxyl radical (•OH) scavenging activities. Through deodorisation of fucoidan, Fkar showed the lowest fishy odour intensity and the highest overall acceptability. Besides that, it was found that Fkar’s purity was not significantly different (p>0.05) compared to that of Fsar, while Fwap and Fkw showed significantly lower purity compared to that of Fsar. On the other hand, colour and pH value showed significant differences (p<0.05) among the four fucoidan samples (Fsar, Fkar, Fwap, Fkw). This study also indicated that deodorisation of fucoidan did not significantly affect the antioxidation activities of all four fucoidan samples (Fsar, Fkar, Fwap, Fkw). As a conclusion, it was found that deodorisation of fucoidan using activated carbon method (Fkar) is a potential method due to its effectiveness in deodorisation and at the same time, exhibited no significant changes towards its purity and antioxidant activities.

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