Elimination of seaweed odour and its effect on antioxidant activity

Xiren Guli Keyimu, Aminah Abdullah

Research output: Chapter in Book/Report/Conference proceedingConference contribution

2 Citations (Scopus)

Abstract

The objectives of this study were to determine the most effective method to remove odour from Sargassum muticum seaweeds and studied their antioxidant properties. Ten grams of wet seaweeds (10 grams dried seaweeds soaked in 100 ml water for 2 hours) were soaked in 100 mL of 1%, 3% and 5% of gum Arabic, rice flour, lemon juice, respectively, and 1% of vinegar. There effect of each treatment on antioxidant level were determined by using the total phenolic content (TPC), free radical scavenging ability expressed as a DPPH value, and oxygen radical absorbance capacity (ORAC) and compared to control seaweeds sample (soaked in water only). For sensory attribute, seven trained panellists were asked to evaluate the fishy odour of 11 treated seaweed samples. The fishy odour characteristics and antioxidant activity of treated seaweeds were compared against the control sample (soaked seaweeds), and subjected to statistical analysis. Results showed that 3% and 5% lemon juice and 5% rice flour were able to eliminate the fishy odour of seaweed. However, the antioxidant activity was significantly higher (P<0.05) only for seaweed treated with 5% lemon juice compared to other treatments. Therefore, 5% of lemon juice-treated seaweeds contained the least fishy odour and retained the highest antioxidant activity.

Original languageEnglish
Title of host publication2014 UKM FST Postgraduate Colloquium - Proceedings of the Universiti Kebangsaan Malaysia, Faculty of Science and Technology 2014 Postgraduate Colloquium
EditorsZahari Ibrahim, Haja Maideen Kader Maideen, Nazlina Ibrahim, Nurul Huda Abd Karim, Taufik Yusof, Fatimah Abdul Razak, Nurulkamal Maseran, Rozida Mohd Khalid, Noor Baa'yah Ibrahim, Hasidah Mohd. Sidek, Mohd Salmi Md Noorani, Norbert Simon
PublisherAmerican Institute of Physics Inc.
Pages399-403
Number of pages5
ISBN (Electronic)9780735412507
DOIs
Publication statusPublished - 1 Jan 2014
Event2014 Postgraduate Colloquium of the Universiti Kebangsaan Malaysia, Faculty of Science and Technology, UKM FST 2014 - Selangor, Malaysia
Duration: 9 Apr 201411 Apr 2014

Publication series

NameAIP Conference Proceedings
Volume1614
ISSN (Print)0094-243X
ISSN (Electronic)1551-7616

Other

Other2014 Postgraduate Colloquium of the Universiti Kebangsaan Malaysia, Faculty of Science and Technology, UKM FST 2014
CountryMalaysia
CitySelangor
Period9/4/1411/4/14

Fingerprint

seaweeds
odors
antioxidants
elimination
juices
flour
rice
scavenging
statistical analysis
free radicals
water

Keywords

  • Antioxidant activity
  • Elimination of fishy odour
  • Seaweed

ASJC Scopus subject areas

  • Physics and Astronomy(all)

Cite this

Keyimu, X. G., & Abdullah, A. (2014). Elimination of seaweed odour and its effect on antioxidant activity. In Z. Ibrahim, H. M. K. Maideen, N. Ibrahim, N. H. A. Karim, T. Yusof, F. A. Razak, N. Maseran, R. M. Khalid, N. B. Ibrahim, H. M. Sidek, M. S. M. Noorani, ... N. Simon (Eds.), 2014 UKM FST Postgraduate Colloquium - Proceedings of the Universiti Kebangsaan Malaysia, Faculty of Science and Technology 2014 Postgraduate Colloquium (pp. 399-403). (AIP Conference Proceedings; Vol. 1614). American Institute of Physics Inc.. https://doi.org/10.1063/1.4895230

Elimination of seaweed odour and its effect on antioxidant activity. / Keyimu, Xiren Guli; Abdullah, Aminah.

2014 UKM FST Postgraduate Colloquium - Proceedings of the Universiti Kebangsaan Malaysia, Faculty of Science and Technology 2014 Postgraduate Colloquium. ed. / Zahari Ibrahim; Haja Maideen Kader Maideen; Nazlina Ibrahim; Nurul Huda Abd Karim; Taufik Yusof; Fatimah Abdul Razak; Nurulkamal Maseran; Rozida Mohd Khalid; Noor Baa'yah Ibrahim; Hasidah Mohd. Sidek; Mohd Salmi Md Noorani; Norbert Simon. American Institute of Physics Inc., 2014. p. 399-403 (AIP Conference Proceedings; Vol. 1614).

Research output: Chapter in Book/Report/Conference proceedingConference contribution

Keyimu, XG & Abdullah, A 2014, Elimination of seaweed odour and its effect on antioxidant activity. in Z Ibrahim, HMK Maideen, N Ibrahim, NHA Karim, T Yusof, FA Razak, N Maseran, RM Khalid, NB Ibrahim, HM Sidek, MSM Noorani & N Simon (eds), 2014 UKM FST Postgraduate Colloquium - Proceedings of the Universiti Kebangsaan Malaysia, Faculty of Science and Technology 2014 Postgraduate Colloquium. AIP Conference Proceedings, vol. 1614, American Institute of Physics Inc., pp. 399-403, 2014 Postgraduate Colloquium of the Universiti Kebangsaan Malaysia, Faculty of Science and Technology, UKM FST 2014, Selangor, Malaysia, 9/4/14. https://doi.org/10.1063/1.4895230
Keyimu XG, Abdullah A. Elimination of seaweed odour and its effect on antioxidant activity. In Ibrahim Z, Maideen HMK, Ibrahim N, Karim NHA, Yusof T, Razak FA, Maseran N, Khalid RM, Ibrahim NB, Sidek HM, Noorani MSM, Simon N, editors, 2014 UKM FST Postgraduate Colloquium - Proceedings of the Universiti Kebangsaan Malaysia, Faculty of Science and Technology 2014 Postgraduate Colloquium. American Institute of Physics Inc. 2014. p. 399-403. (AIP Conference Proceedings). https://doi.org/10.1063/1.4895230
Keyimu, Xiren Guli ; Abdullah, Aminah. / Elimination of seaweed odour and its effect on antioxidant activity. 2014 UKM FST Postgraduate Colloquium - Proceedings of the Universiti Kebangsaan Malaysia, Faculty of Science and Technology 2014 Postgraduate Colloquium. editor / Zahari Ibrahim ; Haja Maideen Kader Maideen ; Nazlina Ibrahim ; Nurul Huda Abd Karim ; Taufik Yusof ; Fatimah Abdul Razak ; Nurulkamal Maseran ; Rozida Mohd Khalid ; Noor Baa'yah Ibrahim ; Hasidah Mohd. Sidek ; Mohd Salmi Md Noorani ; Norbert Simon. American Institute of Physics Inc., 2014. pp. 399-403 (AIP Conference Proceedings).
@inproceedings{a6f1d86379ab4ab69e6ea9f927d68c71,
title = "Elimination of seaweed odour and its effect on antioxidant activity",
abstract = "The objectives of this study were to determine the most effective method to remove odour from Sargassum muticum seaweeds and studied their antioxidant properties. Ten grams of wet seaweeds (10 grams dried seaweeds soaked in 100 ml water for 2 hours) were soaked in 100 mL of 1{\%}, 3{\%} and 5{\%} of gum Arabic, rice flour, lemon juice, respectively, and 1{\%} of vinegar. There effect of each treatment on antioxidant level were determined by using the total phenolic content (TPC), free radical scavenging ability expressed as a DPPH value, and oxygen radical absorbance capacity (ORAC) and compared to control seaweeds sample (soaked in water only). For sensory attribute, seven trained panellists were asked to evaluate the fishy odour of 11 treated seaweed samples. The fishy odour characteristics and antioxidant activity of treated seaweeds were compared against the control sample (soaked seaweeds), and subjected to statistical analysis. Results showed that 3{\%} and 5{\%} lemon juice and 5{\%} rice flour were able to eliminate the fishy odour of seaweed. However, the antioxidant activity was significantly higher (P<0.05) only for seaweed treated with 5{\%} lemon juice compared to other treatments. Therefore, 5{\%} of lemon juice-treated seaweeds contained the least fishy odour and retained the highest antioxidant activity.",
keywords = "Antioxidant activity, Elimination of fishy odour, Seaweed",
author = "Keyimu, {Xiren Guli} and Aminah Abdullah",
year = "2014",
month = "1",
day = "1",
doi = "10.1063/1.4895230",
language = "English",
series = "AIP Conference Proceedings",
publisher = "American Institute of Physics Inc.",
pages = "399--403",
editor = "Zahari Ibrahim and Maideen, {Haja Maideen Kader} and Nazlina Ibrahim and Karim, {Nurul Huda Abd} and Taufik Yusof and Razak, {Fatimah Abdul} and Nurulkamal Maseran and Khalid, {Rozida Mohd} and Ibrahim, {Noor Baa'yah} and Sidek, {Hasidah Mohd.} and Noorani, {Mohd Salmi Md} and Norbert Simon",
booktitle = "2014 UKM FST Postgraduate Colloquium - Proceedings of the Universiti Kebangsaan Malaysia, Faculty of Science and Technology 2014 Postgraduate Colloquium",

}

TY - GEN

T1 - Elimination of seaweed odour and its effect on antioxidant activity

AU - Keyimu, Xiren Guli

AU - Abdullah, Aminah

PY - 2014/1/1

Y1 - 2014/1/1

N2 - The objectives of this study were to determine the most effective method to remove odour from Sargassum muticum seaweeds and studied their antioxidant properties. Ten grams of wet seaweeds (10 grams dried seaweeds soaked in 100 ml water for 2 hours) were soaked in 100 mL of 1%, 3% and 5% of gum Arabic, rice flour, lemon juice, respectively, and 1% of vinegar. There effect of each treatment on antioxidant level were determined by using the total phenolic content (TPC), free radical scavenging ability expressed as a DPPH value, and oxygen radical absorbance capacity (ORAC) and compared to control seaweeds sample (soaked in water only). For sensory attribute, seven trained panellists were asked to evaluate the fishy odour of 11 treated seaweed samples. The fishy odour characteristics and antioxidant activity of treated seaweeds were compared against the control sample (soaked seaweeds), and subjected to statistical analysis. Results showed that 3% and 5% lemon juice and 5% rice flour were able to eliminate the fishy odour of seaweed. However, the antioxidant activity was significantly higher (P<0.05) only for seaweed treated with 5% lemon juice compared to other treatments. Therefore, 5% of lemon juice-treated seaweeds contained the least fishy odour and retained the highest antioxidant activity.

AB - The objectives of this study were to determine the most effective method to remove odour from Sargassum muticum seaweeds and studied their antioxidant properties. Ten grams of wet seaweeds (10 grams dried seaweeds soaked in 100 ml water for 2 hours) were soaked in 100 mL of 1%, 3% and 5% of gum Arabic, rice flour, lemon juice, respectively, and 1% of vinegar. There effect of each treatment on antioxidant level were determined by using the total phenolic content (TPC), free radical scavenging ability expressed as a DPPH value, and oxygen radical absorbance capacity (ORAC) and compared to control seaweeds sample (soaked in water only). For sensory attribute, seven trained panellists were asked to evaluate the fishy odour of 11 treated seaweed samples. The fishy odour characteristics and antioxidant activity of treated seaweeds were compared against the control sample (soaked seaweeds), and subjected to statistical analysis. Results showed that 3% and 5% lemon juice and 5% rice flour were able to eliminate the fishy odour of seaweed. However, the antioxidant activity was significantly higher (P<0.05) only for seaweed treated with 5% lemon juice compared to other treatments. Therefore, 5% of lemon juice-treated seaweeds contained the least fishy odour and retained the highest antioxidant activity.

KW - Antioxidant activity

KW - Elimination of fishy odour

KW - Seaweed

UR - http://www.scopus.com/inward/record.url?scp=85051851883&partnerID=8YFLogxK

UR - http://www.scopus.com/inward/citedby.url?scp=85051851883&partnerID=8YFLogxK

U2 - 10.1063/1.4895230

DO - 10.1063/1.4895230

M3 - Conference contribution

T3 - AIP Conference Proceedings

SP - 399

EP - 403

BT - 2014 UKM FST Postgraduate Colloquium - Proceedings of the Universiti Kebangsaan Malaysia, Faculty of Science and Technology 2014 Postgraduate Colloquium

A2 - Ibrahim, Zahari

A2 - Maideen, Haja Maideen Kader

A2 - Ibrahim, Nazlina

A2 - Karim, Nurul Huda Abd

A2 - Yusof, Taufik

A2 - Razak, Fatimah Abdul

A2 - Maseran, Nurulkamal

A2 - Khalid, Rozida Mohd

A2 - Ibrahim, Noor Baa'yah

A2 - Sidek, Hasidah Mohd.

A2 - Noorani, Mohd Salmi Md

A2 - Simon, Norbert

PB - American Institute of Physics Inc.

ER -