Effect of Hydrothermal Processing on Colour, Antioxidant and Free Radical Scavenging Capacities of Edible Irish Brown SeaweedsArticles
RightsThis item is available under a Creative Commons License for non-commercial use only
AbstractThe effect of heat processing on change in colour (ΔE), level of bioactive compounds and overall antioxidant capacity in raw and heat processed Irish brown seaweeds was investigated. Raw seaweeds were heated at 85, 95, 100, 110 and 121 °C for 15 min in an autoclave and the samples were extracted with 60% methanol. Total phenol (TPC), total tannin (TTC), DPPH• scavenging and metal chelating ability (FIC) were significantly higher (p < 0.05) at 85 °C while the value of ΔE, total flavonoid (TFC), total sugar (TSC), lipid peroxidation and H2O2 scavenging capacity were higher at 95 °C, as compared to raw seaweeds, in all the species studied. Results showed that heat treatment affects not only the content of bioactive compounds in seaweeds but also beneficial biological activity associated with these compounds which can suggest new processing for the application of seaweeds extract as nutraceutical.
Citation InformationAbu-Ghannam, N. et al. (2010) Effect of hydrothermal processing on colour, antioxidant and free radical scavenging capacities of edible Irish brown seaweeds. International Journal of Food Science & Technology, 45(12), 2485-2493. doi: 10.1111/j.1365-2621.2010.02449.x