Effects of drying methods, solvent extraction and particle size of Malaysian brown seaweed, Sargassum sp. on the total phenolic and free radical scavenging activity

I. Norra, Aminah Abdullah, R. Suri

Research output: Contribution to journalArticle

8 Citations (Scopus)

Abstract

This study was conducted to evaluate the effect of different drying methods, particle size and extraction solvent on the antioxidant properties of Malaysian brown seaweed Sargassum sp. Oven-, sun- and freeze-dried method were employed in this study and the obtained dried seaweed were passed through two sieve size of 2.00 mm and 0.25 mm prior to extraction with boiling water (infusion technique) and aqueous ethanol (50%). Sargassum sp. was evaluated for their total phenolic content (TPC) which were determined by spectrophotometry using Folin- Ciocalteu assay and expressed as gallic acid equivalent (GAE) in mg/g dry weight (dw) and free radical scavenging assay were used stable DPPH (2,2-diphenyl-1-picrylhydrazyl) reagent. TPC and DPPH radical scavenging activity (RSA) showed a significant higher (P <0.05) for oven dried samples with particle size of 0.25 mm in hot water extraction. A significant and positive high Pearson's correlations was observed between TPC and DPPH assay for particle size study (r = 0.88) and solvent extraction study (r = 0.81) which indicated that phenolics compound were main contributor of antioxidant activity in Sargassum sp. extracts. A strong free radical scavenging activity and higher phenolics contents in Sargassum sp. suggested that it has great potential in the food industry as a functional food ingredient.

Original languageEnglish
Pages (from-to)1558-1563
Number of pages6
JournalInternational Food Research Journal
Volume23
Issue number4
Publication statusPublished - 2016

Fingerprint

Sargassum
Seaweed
Phaeophyceae
Particle Size
Free Radicals
particle size
drying
ovens
assays
Antioxidants
edible seaweed
Gallic Acid
Functional Food
Water
water
Food Industry
Spectrophotometry
sieves
Solar System
gallic acid

Keywords

  • Drying methods
  • Particle size
  • Radical scavenging activity
  • Sargassum sp.
  • Solvent type
  • Total polyphenol

ASJC Scopus subject areas

  • Food Science

Cite this

Effects of drying methods, solvent extraction and particle size of Malaysian brown seaweed, Sargassum sp. on the total phenolic and free radical scavenging activity. / Norra, I.; Abdullah, Aminah; Suri, R.

In: International Food Research Journal, Vol. 23, No. 4, 2016, p. 1558-1563.

Research output: Contribution to journalArticle

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