Seaweed tea: fucoidan-rich functional food product development from Malaysian brown seaweed, Sargassum binderi
Our previous studies on fucoidan from Malaysian brown seaweed, Sargassum binderi, found that it exhibited significant secondary anti-oxidative activity and showed non-toxicity. In order to exploit its health benefits, fucoidan-rich seaweed tea was developed in this study. A total of 4 different brew...
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| Format: | Article |
| Language: | English |
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Penerbit Universiti Kebangsaan Malaysia
2017
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| Online Access: | http://journalarticle.ukm.my/11385/ http://journalarticle.ukm.my/11385/1/28%20Seng%20Joe%20Lim.pdf |
| _version_ | 1848812712579039232 |
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| author | Lim, Seng Joe Wan Aida Wan Mustapha, Mohamad Yusof Maskat, |
| author_facet | Lim, Seng Joe Wan Aida Wan Mustapha, Mohamad Yusof Maskat, |
| author_sort | Lim, Seng Joe |
| building | UKM Institutional Repository |
| collection | Online Access |
| description | Our previous studies on fucoidan from Malaysian brown seaweed, Sargassum binderi, found that it exhibited significant secondary anti-oxidative activity and showed non-toxicity. In order to exploit its health benefits, fucoidan-rich seaweed tea was developed in this study. A total of 4 different brewing time treatments were performed on Sargassum binderi at 5, 10, 15 and 20 mins (Ft05, Ft10, Ft15 and Ft20, respectively). It was found that Ft20 showed significantly (p<0.05) highest fucoidan content (27.22 ± 0.07 mg/200 mL), superoxide anion scavenging activity (16.46 ± 2.83%) and hydroxyl radical scavenging activity (89.83 ± 4.11%) compared to that of Ft05, Ft10 and Ft15. Both the secondary antioxidant activities were significantly positive correlated to the fucoidan content tests (superoxide anion scavenging activity at r=0.97, p=0.0052; and hydroxyl radical scavenging activity at r=0.99, p=0.0011). Masking of the seaweed odour was performed using lemon essence and discriminative test found that masking was most effective using lemon essence at a concentration of 0.3% (v/v). Therefore, there is potential for this seaweed tea to be commercialised, thus, consumers may acquire the health benefit of fucoidan. |
| first_indexed | 2025-11-15T00:06:39Z |
| format | Article |
| id | oai:generic.eprints.org:11385 |
| institution | Universiti Kebangasaan Malaysia |
| institution_category | Local University |
| language | English |
| last_indexed | 2025-11-15T00:06:39Z |
| publishDate | 2017 |
| publisher | Penerbit Universiti Kebangsaan Malaysia |
| recordtype | eprints |
| repository_type | Digital Repository |
| spelling | oai:generic.eprints.org:113852018-02-15T05:32:36Z http://journalarticle.ukm.my/11385/ Seaweed tea: fucoidan-rich functional food product development from Malaysian brown seaweed, Sargassum binderi Lim, Seng Joe Wan Aida Wan Mustapha, Mohamad Yusof Maskat, Our previous studies on fucoidan from Malaysian brown seaweed, Sargassum binderi, found that it exhibited significant secondary anti-oxidative activity and showed non-toxicity. In order to exploit its health benefits, fucoidan-rich seaweed tea was developed in this study. A total of 4 different brewing time treatments were performed on Sargassum binderi at 5, 10, 15 and 20 mins (Ft05, Ft10, Ft15 and Ft20, respectively). It was found that Ft20 showed significantly (p<0.05) highest fucoidan content (27.22 ± 0.07 mg/200 mL), superoxide anion scavenging activity (16.46 ± 2.83%) and hydroxyl radical scavenging activity (89.83 ± 4.11%) compared to that of Ft05, Ft10 and Ft15. Both the secondary antioxidant activities were significantly positive correlated to the fucoidan content tests (superoxide anion scavenging activity at r=0.97, p=0.0052; and hydroxyl radical scavenging activity at r=0.99, p=0.0011). Masking of the seaweed odour was performed using lemon essence and discriminative test found that masking was most effective using lemon essence at a concentration of 0.3% (v/v). Therefore, there is potential for this seaweed tea to be commercialised, thus, consumers may acquire the health benefit of fucoidan. Penerbit Universiti Kebangsaan Malaysia 2017-09 Article PeerReviewed application/pdf en http://journalarticle.ukm.my/11385/1/28%20Seng%20Joe%20Lim.pdf Lim, Seng Joe and Wan Aida Wan Mustapha, and Mohamad Yusof Maskat, (2017) Seaweed tea: fucoidan-rich functional food product development from Malaysian brown seaweed, Sargassum binderi. Sains Malaysiana, 46 (9). pp. 1573-1579. ISSN 0126-6039 http://www.ukm.my/jsm/english_journals/vol46num9_2017/contentsVol46num9_2017.html |
| spellingShingle | Lim, Seng Joe Wan Aida Wan Mustapha, Mohamad Yusof Maskat, Seaweed tea: fucoidan-rich functional food product development from Malaysian brown seaweed, Sargassum binderi |
| title | Seaweed tea: fucoidan-rich functional food product development
from Malaysian brown seaweed, Sargassum binderi |
| title_full | Seaweed tea: fucoidan-rich functional food product development
from Malaysian brown seaweed, Sargassum binderi |
| title_fullStr | Seaweed tea: fucoidan-rich functional food product development
from Malaysian brown seaweed, Sargassum binderi |
| title_full_unstemmed | Seaweed tea: fucoidan-rich functional food product development
from Malaysian brown seaweed, Sargassum binderi |
| title_short | Seaweed tea: fucoidan-rich functional food product development
from Malaysian brown seaweed, Sargassum binderi |
| title_sort | seaweed tea: fucoidan-rich functional food product development
from malaysian brown seaweed, sargassum binderi |
| url | http://journalarticle.ukm.my/11385/ http://journalarticle.ukm.my/11385/ http://journalarticle.ukm.my/11385/1/28%20Seng%20Joe%20Lim.pdf |