Extraction of phenolic antioxidants from four selected seaweeds obtained from Sabah
Algal have attracted attention from biomedical scientists as they are a valuable natural source of secondary metabolites that exhibit antioxidant activities. In this study, single-factor experiments were conducted to investigate the best extraction conditions (ethanol concentration, solid-to-solvent...
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| Format: | Article |
| Language: | English |
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Faculty of Food Science and Technology, Universiti Putra Malaysia
2016
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| Online Access: | http://psasir.upm.edu.my/id/eprint/50469/ http://psasir.upm.edu.my/id/eprint/50469/1/%288%29.pdf |
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| author | Fu, Carmen Wai Foong Ho, Chun Wai Yong, Wilson Thau Lym Abas, Faridah Tan, Tai Boon Tan, Chin Ping |
| author_facet | Fu, Carmen Wai Foong Ho, Chun Wai Yong, Wilson Thau Lym Abas, Faridah Tan, Tai Boon Tan, Chin Ping |
| author_sort | Fu, Carmen Wai Foong |
| building | UPM Institutional Repository |
| collection | Online Access |
| description | Algal have attracted attention from biomedical scientists as they are a valuable natural source of secondary metabolites that exhibit antioxidant activities. In this study, single-factor experiments were conducted to investigate the best extraction conditions (ethanol concentration, solid-to-solvent ratio, extraction temperature and extraction time) in extracting antioxidant compounds and capacities from four species of seaweeds (Sargassum polycystum, Eucheuma denticulatum, Kappaphycus alvarezzi variance Buaya and Kappaphycus alvarezzi variance Giant) from Sabah. Total phenolic content (TPC) and total flavonoid content (TFC) assays were used to determine the phenolic and flavonoid concentrations, respectively, while 2,2-azinobis-3-ethylbenzothiazoline-6-sulfonic acid (ABTS) and 2,2-diphenyl-1-picylhydrazyl (DPPH) radical scavenging capacity assays were used to evaluate the antioxidant capacities of all seaweed extracts. Results showed that extraction parameters had significant effect (p < 0.05) on the antioxidant compounds and antioxidant capacities of seaweed. Sargassum polycystum portrayed the most antioxidant compounds (37.41 ± 0.01 mg GAE/g DW and 4.54 ± 0.02 mg CE/g DW) and capacities (2.00 ± 0.01 μmol TEAC/g DW and 0.84 ± 0.01 μmol TEAC/g DW) amongst four species of seaweed. |
| first_indexed | 2025-11-15T10:24:11Z |
| format | Article |
| id | upm-50469 |
| institution | Universiti Putra Malaysia |
| institution_category | Local University |
| language | English |
| last_indexed | 2025-11-15T10:24:11Z |
| publishDate | 2016 |
| publisher | Faculty of Food Science and Technology, Universiti Putra Malaysia |
| recordtype | eprints |
| repository_type | Digital Repository |
| spelling | upm-504692017-02-28T10:40:57Z http://psasir.upm.edu.my/id/eprint/50469/ Extraction of phenolic antioxidants from four selected seaweeds obtained from Sabah Fu, Carmen Wai Foong Ho, Chun Wai Yong, Wilson Thau Lym Abas, Faridah Tan, Tai Boon Tan, Chin Ping Algal have attracted attention from biomedical scientists as they are a valuable natural source of secondary metabolites that exhibit antioxidant activities. In this study, single-factor experiments were conducted to investigate the best extraction conditions (ethanol concentration, solid-to-solvent ratio, extraction temperature and extraction time) in extracting antioxidant compounds and capacities from four species of seaweeds (Sargassum polycystum, Eucheuma denticulatum, Kappaphycus alvarezzi variance Buaya and Kappaphycus alvarezzi variance Giant) from Sabah. Total phenolic content (TPC) and total flavonoid content (TFC) assays were used to determine the phenolic and flavonoid concentrations, respectively, while 2,2-azinobis-3-ethylbenzothiazoline-6-sulfonic acid (ABTS) and 2,2-diphenyl-1-picylhydrazyl (DPPH) radical scavenging capacity assays were used to evaluate the antioxidant capacities of all seaweed extracts. Results showed that extraction parameters had significant effect (p < 0.05) on the antioxidant compounds and antioxidant capacities of seaweed. Sargassum polycystum portrayed the most antioxidant compounds (37.41 ± 0.01 mg GAE/g DW and 4.54 ± 0.02 mg CE/g DW) and capacities (2.00 ± 0.01 μmol TEAC/g DW and 0.84 ± 0.01 μmol TEAC/g DW) amongst four species of seaweed. Faculty of Food Science and Technology, Universiti Putra Malaysia 2016 Article PeerReviewed application/pdf en http://psasir.upm.edu.my/id/eprint/50469/1/%288%29.pdf Fu, Carmen Wai Foong and Ho, Chun Wai and Yong, Wilson Thau Lym and Abas, Faridah and Tan, Tai Boon and Tan, Chin Ping (2016) Extraction of phenolic antioxidants from four selected seaweeds obtained from Sabah. International Food Research Journal, 23 (6). pp. 2363-2369. ISSN 1985-4668; ESSN: 2231-7546 http://www.ifrj.upm.edu.my/23%20(06)%202016/(8).pdf |
| spellingShingle | Fu, Carmen Wai Foong Ho, Chun Wai Yong, Wilson Thau Lym Abas, Faridah Tan, Tai Boon Tan, Chin Ping Extraction of phenolic antioxidants from four selected seaweeds obtained from Sabah |
| title | Extraction of phenolic antioxidants from four selected seaweeds obtained from Sabah |
| title_full | Extraction of phenolic antioxidants from four selected seaweeds obtained from Sabah |
| title_fullStr | Extraction of phenolic antioxidants from four selected seaweeds obtained from Sabah |
| title_full_unstemmed | Extraction of phenolic antioxidants from four selected seaweeds obtained from Sabah |
| title_short | Extraction of phenolic antioxidants from four selected seaweeds obtained from Sabah |
| title_sort | extraction of phenolic antioxidants from four selected seaweeds obtained from sabah |
| url | http://psasir.upm.edu.my/id/eprint/50469/ http://psasir.upm.edu.my/id/eprint/50469/ http://psasir.upm.edu.my/id/eprint/50469/1/%288%29.pdf |