A review of antioxidant potential from seaweeds - extraction, characterization, benefits and applications

• Main Authors: Nazirah, M, Evangeline Yvonne. S, Mohd Hafiz, A.M, Mohd Sani, S.
• Format: Article
• Language: English; English
• Published: Food Research 2023
• Subjects: SB183-317 Field crops Including cereals, forage crops, grasses, legumes, root crops, sugar plants, textile plants, alkaloidal plants, medicinal plants; SH388.7-391.5 Algae culture
• Online Access: https://eprints.ums.edu.my/id/eprint/36229/1/ABSTRACT.pdf; https://eprints.ums.edu.my/id/eprint/36229/2/FULL%20TEXT.pdf; https://eprints.ums.edu.my/id/eprint/36229/; https://doi.org/10.26656/fr.2017.6(S4).008

Potential natural antioxidant from seaweeds is used to improve the oxidative stability of food. It also functions as an active ingredient. There are three classes of antioxidants consisting of vitamins, carotenoids and polyphenols. Researchers employ a variety of ways to evaluate antioxidant activit...