Effects of Different Heat Processing on Fucoxanthin, Antioxidant Activity and Colour of Indonesian Brown Seaweeds

2nd International Conference on Tropical and Coastal Region Eco Development 2016

地球科学;生态环境科学

Susanto, Eko^1 ; Fahmi, A Suhaeli^1 ; Agustini, Tri Winarni^1 ; Rosyadi, Septian^1 ; Wardani, Ayunda Dita^1

Laboratory of Fish Post Harvest, Department of Fish Product Technology, Faculty of Fisheries and Marine Science, Diponegoro University, Jl. Prof. Soedarto, SH, Tembalang Semarang

50275, Indonesia^1

关键词: Anti-oxidant activities;    Brown seaweed;    Fucoxanthin;    Heat processing;    Sargassum ilicifolium;   

Others  :  https://iopscience.iop.org/article/10.1088/1755-1315/55/1/012063/pdf
DOI  :  10.1088/1755-1315/55/1/012063

学科分类：环境科学（综合）

来源: IOP

【 摘 要 】

Fucoxanthin (Fx) is major carotenoids in brown algae. It showed many health beneficial effects for oxidative stress. Fucoxanthin is lower stability which may cause problem in the application for functional food. The objective of this study was to evaluate the effects of various heat processing on Fx, antioxidant activity (IC50), total phenolic content, and colour stability of Sargassum ilicifolium. The various heat processing methods showed were not significantly affected to fucoxanthin and antioxidant activities however all treatments lower affected to brown seaweeds colour. Moreover, this study showed a useful proved in the design of brown seaweeds processing which minimize Fx, antioxidant activity and colour changes.