Isolation and antioxidant capacity of fucoidan from selected Malaysian seaweeds

Seng Joe Lim, Wan Aida Wan Mustapha, Mohamad Yusof Maskat, Said Mamot, Jokiman Ropien, Diah Mazita Mohd

Research output: Contribution to journalArticle

57 Citations (Scopus)

Abstract

The objective of this research was to screen and isolate fucoidan from Malaysian seaweeds and subsequently determine its antioxidant capacity. A screening test employing a colorimetric method was conducted on five types of Malaysian brown and red seaweeds. It was found that Sargassum binderi contained the highest fucoidan content (6.16±0.08%). Thus, fucoidan was isolated from S. binderi (yield 7.5%, purity 89.63%) for the determination of its antioxidant capacity. The isolated fucoidan was identified using high performance anion exchange chromatography (HPAEC) and attenuated total reflectance Fourier transform infra-red (ATR-FTIR) spectroscopy. The antioxidant assays performed were total phenolic content (TPC), free-radical scavenging activity (DPPH), reducing power, superoxide anion scavenging activity (SOA) and hydroxyl radical scavenging activity (OH). The antioxidant capacity of the extracted fucoidan (Fsar) was compared with those of a commercial food-grade fucoidan (Fysk) and of BHA, BHT and ascorbic acid. All the antioxidant assays performed showed either Fsar has significantly higher (p<0.05) or do not differ significantly (p>0.05) in activities compared to that of Fysk. At the same time, both Fsar and Fysk showed significant (p<0.05) antioxidant capacity in terms of superoxide anion and hydroxyl radical scavenging activities compared to those of the synthetic antioxidants. This shows that Fsar has the potential to be commercialised as a functional food product or as bioingredients with high antioxidative properties.

Original languageEnglish
Pages (from-to)280-288
Number of pages9
JournalFood Hydrocolloids
Volume42
Issue numberP2
DOIs
Publication statusPublished - 5 Dec 2014

Fingerprint

fucoidan
Seaweed
edible seaweed
Antioxidants
antioxidants
Scavenging
Superoxides
Negative ions
hydroxyl radicals
Hydroxyl Radical
superoxide anion
Assays
Sargassum
Butylated Hydroxyanisole
Butylated Hydroxytoluene
Functional Food
food grades
Ascorbic acid
infrared spectroscopy
assays

Keywords

  • Antioxidant
  • Attenuated total reflectance fourier
  • Fucoidan
  • Malaysian seaweeds
  • Sargassum binderi
  • Transform infra-red (ATR-FTIR)

ASJC Scopus subject areas

  • Food Science
  • Chemical Engineering(all)
  • Chemistry(all)

Cite this

Isolation and antioxidant capacity of fucoidan from selected Malaysian seaweeds. / Lim, Seng Joe; Wan Mustapha, Wan Aida; Maskat, Mohamad Yusof; Mamot, Said; Ropien, Jokiman; Mazita Mohd, Diah.

In: Food Hydrocolloids, Vol. 42, No. P2, 05.12.2014, p. 280-288.

Research output: Contribution to journalArticle

@article{096946f34b7b4c549e8a9319f5ba02f4,
title = "Isolation and antioxidant capacity of fucoidan from selected Malaysian seaweeds",
abstract = "The objective of this research was to screen and isolate fucoidan from Malaysian seaweeds and subsequently determine its antioxidant capacity. A screening test employing a colorimetric method was conducted on five types of Malaysian brown and red seaweeds. It was found that Sargassum binderi contained the highest fucoidan content (6.16±0.08{\%}). Thus, fucoidan was isolated from S. binderi (yield 7.5{\%}, purity 89.63{\%}) for the determination of its antioxidant capacity. The isolated fucoidan was identified using high performance anion exchange chromatography (HPAEC) and attenuated total reflectance Fourier transform infra-red (ATR-FTIR) spectroscopy. The antioxidant assays performed were total phenolic content (TPC), free-radical scavenging activity (DPPH), reducing power, superoxide anion scavenging activity (SOA) and hydroxyl radical scavenging activity (OH). The antioxidant capacity of the extracted fucoidan (Fsar) was compared with those of a commercial food-grade fucoidan (Fysk) and of BHA, BHT and ascorbic acid. All the antioxidant assays performed showed either Fsar has significantly higher (p<0.05) or do not differ significantly (p>0.05) in activities compared to that of Fysk. At the same time, both Fsar and Fysk showed significant (p<0.05) antioxidant capacity in terms of superoxide anion and hydroxyl radical scavenging activities compared to those of the synthetic antioxidants. This shows that Fsar has the potential to be commercialised as a functional food product or as bioingredients with high antioxidative properties.",
keywords = "Antioxidant, Attenuated total reflectance fourier, Fucoidan, Malaysian seaweeds, Sargassum binderi, Transform infra-red (ATR-FTIR)",
author = "Lim, {Seng Joe} and {Wan Mustapha}, {Wan Aida} and Maskat, {Mohamad Yusof} and Said Mamot and Jokiman Ropien and {Mazita Mohd}, Diah",
year = "2014",
month = "12",
day = "5",
doi = "10.1016/j.foodhyd.2014.03.007",
language = "English",
volume = "42",
pages = "280--288",
journal = "Food Hydrocolloids",
issn = "0268-005X",
publisher = "Elsevier",
number = "P2",

}

TY - JOUR

T1 - Isolation and antioxidant capacity of fucoidan from selected Malaysian seaweeds

AU - Lim, Seng Joe

AU - Wan Mustapha, Wan Aida

AU - Maskat, Mohamad Yusof

AU - Mamot, Said

AU - Ropien, Jokiman

AU - Mazita Mohd, Diah

PY - 2014/12/5

Y1 - 2014/12/5

N2 - The objective of this research was to screen and isolate fucoidan from Malaysian seaweeds and subsequently determine its antioxidant capacity. A screening test employing a colorimetric method was conducted on five types of Malaysian brown and red seaweeds. It was found that Sargassum binderi contained the highest fucoidan content (6.16±0.08%). Thus, fucoidan was isolated from S. binderi (yield 7.5%, purity 89.63%) for the determination of its antioxidant capacity. The isolated fucoidan was identified using high performance anion exchange chromatography (HPAEC) and attenuated total reflectance Fourier transform infra-red (ATR-FTIR) spectroscopy. The antioxidant assays performed were total phenolic content (TPC), free-radical scavenging activity (DPPH), reducing power, superoxide anion scavenging activity (SOA) and hydroxyl radical scavenging activity (OH). The antioxidant capacity of the extracted fucoidan (Fsar) was compared with those of a commercial food-grade fucoidan (Fysk) and of BHA, BHT and ascorbic acid. All the antioxidant assays performed showed either Fsar has significantly higher (p<0.05) or do not differ significantly (p>0.05) in activities compared to that of Fysk. At the same time, both Fsar and Fysk showed significant (p<0.05) antioxidant capacity in terms of superoxide anion and hydroxyl radical scavenging activities compared to those of the synthetic antioxidants. This shows that Fsar has the potential to be commercialised as a functional food product or as bioingredients with high antioxidative properties.

AB - The objective of this research was to screen and isolate fucoidan from Malaysian seaweeds and subsequently determine its antioxidant capacity. A screening test employing a colorimetric method was conducted on five types of Malaysian brown and red seaweeds. It was found that Sargassum binderi contained the highest fucoidan content (6.16±0.08%). Thus, fucoidan was isolated from S. binderi (yield 7.5%, purity 89.63%) for the determination of its antioxidant capacity. The isolated fucoidan was identified using high performance anion exchange chromatography (HPAEC) and attenuated total reflectance Fourier transform infra-red (ATR-FTIR) spectroscopy. The antioxidant assays performed were total phenolic content (TPC), free-radical scavenging activity (DPPH), reducing power, superoxide anion scavenging activity (SOA) and hydroxyl radical scavenging activity (OH). The antioxidant capacity of the extracted fucoidan (Fsar) was compared with those of a commercial food-grade fucoidan (Fysk) and of BHA, BHT and ascorbic acid. All the antioxidant assays performed showed either Fsar has significantly higher (p<0.05) or do not differ significantly (p>0.05) in activities compared to that of Fysk. At the same time, both Fsar and Fysk showed significant (p<0.05) antioxidant capacity in terms of superoxide anion and hydroxyl radical scavenging activities compared to those of the synthetic antioxidants. This shows that Fsar has the potential to be commercialised as a functional food product or as bioingredients with high antioxidative properties.

KW - Antioxidant

KW - Attenuated total reflectance fourier

KW - Fucoidan

KW - Malaysian seaweeds

KW - Sargassum binderi

KW - Transform infra-red (ATR-FTIR)

UR - http://www.scopus.com/inward/record.url?scp=84908463427&partnerID=8YFLogxK

UR - http://www.scopus.com/inward/citedby.url?scp=84908463427&partnerID=8YFLogxK

U2 - 10.1016/j.foodhyd.2014.03.007

DO - 10.1016/j.foodhyd.2014.03.007

M3 - Article

AN - SCOPUS:84908463427

VL - 42

SP - 280

EP - 288

JO - Food Hydrocolloids

JF - Food Hydrocolloids

SN - 0268-005X

IS - P2

ER -