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Article
Effect of Hydrothermal Processing on Colour, Antioxidant and Free Radical Scavenging Capacities of Edible Irish Brown Seaweeds
Articles
  • Gaurav Rajauria, Dublin Institute of Technology
  • Amit Jaiswal, Dublin Institute of Technology
  • Nissreen Abu-Ghannam, Dublin Institute of Technology
  • Shilpi Gupta, Dublin Institute of Technology
Document Type
Article
Publication Date
2010-7-14
Rights
This item is available under a Creative Commons License for non-commercial use only
Publication Details

International Journal of Food Science and Technology, 45 (12).

DOI: 10.1111/j.1365-2621.2010.02449.x

Abstract
The 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.
DOI
10.1111/j.1365-2621.2010.02449.x
Citation Information
Abu-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