Effects of various drying processes on Malaysian brown seaweed, Sargassum polycystum pertaining to antioxidants content and activity

• Main Authors: Neoh, Yan Ying, Patricia Matanjun, Lee, Jau-Shya
• Format: Article
• Language: English; English
• Published: UniSE Press 2021
• Subjects: SH388.7-391.5 Algae culture; Food processing and manufacture
• Online Access: https://eprints.ums.edu.my/id/eprint/30518/1/Effects%20of%20Various%20Drying%20Processes%20on%20Malaysian%20Brown%20Seaweed%2C%20Sargassum%20polycystum%20Pertaining%20to%20Antioxidants%20Content%20and%20Activity%20ABSTRACT.pdf; https://eprints.ums.edu.my/id/eprint/30518/2/Effects%20of%20various%20drying%20processes%20on%20Malaysian%20brown%20seaweed%2C%20Sargassum%20polycystum%20pertaining%20to%20antioxidants%20content%20and%20activity%20FULL%20TEXT.pdf; https://eprints.ums.edu.my/id/eprint/30518/; http://tost.unise.org/pdfs/vol8/no1/ToST-8x1x25-37xOA.pdf

The objective of this study was to evaluate the effects of different drying methods on phytochemicals and in vitro antioxidant activity of brown seaweed, Sargassum polycystum. Six different drying methods employed in this study were freeze drying, oven drying at 40 °C, oven drying at 60 °C, sun dryi...