A comparative evaluation of nutritional composition and antioxidant properties of six Malaysian edible seaweeds
Agriculture in the 21st century faces challenges in adopting efficient and sustainable production methods to feed the growing population. In this context, seaweed offers greater advantages over terrestrial plants. This study investigated the nutritional composition and antioxidant properties of six...
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2023
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my.upm.eprints.1063902024-10-03T04:41:50Z http://psasir.upm.edu.my/id/eprint/106390/ A comparative evaluation of nutritional composition and antioxidant properties of six Malaysian edible seaweeds Chin, Ying Yee Chang, Kian Aun Ng, Wei Mei Eng, Zei Pei Chew, Lye Yee Neo, Yun Ping Yan, See Wan Wong, Ching Lee Kong, Kin Weng Ismail, Amin Agriculture in the 21st century faces challenges in adopting efficient and sustainable production methods to feed the growing population. In this context, seaweed offers greater advantages over terrestrial plants. This study investigated the nutritional composition and antioxidant properties of six edible seaweeds found in Malaysia. The seaweeds studied were brown (Padina australis, Sargassum binderi, Sargassum polycystum), green (Caulerpa racemosa, Caulerpa sertularioides), and red (Garcilaria changgi) seaweeds. The moisture, ash, protein, fat, and total dietary fibre contents of the seaweeds were analysed according to the Association of Official Analytical Chemists methods. Total available carbohydrate content was assessed using the Clegg-anthrone method. Mineral, amino acid, and fatty acid contents were determined through atomic absorption spectroscopy, high-performance liquid chromatography, and gas chromatography methods, respectively. Results revealed that the seaweeds were all high in total dietary fibre (53.96“76.97 g/100 g dried weight, dw) and ash (4.46“18.53 g/100 g dw) whereas their fat (0.05“4.62 g/100 g dw) content was generally low. The brown seaweeds were good sources of calcium. Red seaweed G. changii had the highest content of essential amino acids whereas brown seaweed S. binderi had the highest polyunsaturated fatty acid and lowest saturated fatty acid contents. Fucoxanthin could only be detected in brown seaweeds. Methanolic extracts of seaweeds showed good antioxidant activities measured using 2,2-diphenyl-1-picrylhydrazyl radical scavenging activity (DPPH-RSA), ferric reducing antioxidant power (FRAP), and trolox equivalent antioxidant activity (TEAC) assays. Overall, this study contributed knowledge on underexploited Malaysian seaweeds and proposed them as an alternative source of nutrients for humans to meet food security challenges. Elsevier 2023 Article PeerReviewed text en http://psasir.upm.edu.my/id/eprint/106390/1/A%20comparative%20evaluation%20of%20nutritional%20composition.pdf Chin, Ying Yee and Chang, Kian Aun and Ng, Wei Mei and Eng, Zei Pei and Chew, Lye Yee and Neo, Yun Ping and Yan, See Wan and Wong, Ching Lee and Kong, Kin Weng and Ismail, Amin (2023) A comparative evaluation of nutritional composition and antioxidant properties of six Malaysian edible seaweeds. Food Chemistry Advances, 3. pp. 1-8. ISSN 2772-753X https://linkinghub.elsevier.com/retrieve/pii/S2772753X23002472 10.1016/j.focha.2023.100426 |
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Agriculture in the 21st century faces challenges in adopting efficient and sustainable production methods to feed the growing population. In this context, seaweed offers greater advantages over terrestrial plants. This study investigated the nutritional composition and antioxidant properties of six edible seaweeds found in Malaysia. The seaweeds studied were brown (Padina australis, Sargassum binderi, Sargassum polycystum), green (Caulerpa racemosa, Caulerpa sertularioides), and red (Garcilaria changgi) seaweeds. The moisture, ash, protein, fat, and total dietary fibre contents of the seaweeds were analysed according to the Association of Official Analytical Chemists methods. Total available carbohydrate content was assessed using the Clegg-anthrone method. Mineral, amino acid, and fatty acid contents were determined through atomic absorption spectroscopy, high-performance liquid chromatography, and gas chromatography methods, respectively. Results revealed that the seaweeds were all high in total dietary fibre (53.96“76.97 g/100 g dried weight, dw) and ash (4.46“18.53 g/100 g dw) whereas their fat (0.05“4.62 g/100 g dw) content was generally low. The brown seaweeds were good sources of calcium. Red seaweed G. changii had the highest content of essential amino acids whereas brown seaweed S. binderi had the highest polyunsaturated fatty acid and lowest saturated fatty acid contents. Fucoxanthin could only be detected in brown seaweeds. Methanolic extracts of seaweeds showed good antioxidant activities measured using 2,2-diphenyl-1-picrylhydrazyl radical scavenging activity (DPPH-RSA), ferric reducing antioxidant power (FRAP), and trolox equivalent antioxidant activity (TEAC) assays. Overall, this study contributed knowledge on underexploited Malaysian seaweeds and proposed them as an alternative source of nutrients for humans to meet food security challenges. |
format |
Article |
author |
Chin, Ying Yee Chang, Kian Aun Ng, Wei Mei Eng, Zei Pei Chew, Lye Yee Neo, Yun Ping Yan, See Wan Wong, Ching Lee Kong, Kin Weng Ismail, Amin |
spellingShingle |
Chin, Ying Yee Chang, Kian Aun Ng, Wei Mei Eng, Zei Pei Chew, Lye Yee Neo, Yun Ping Yan, See Wan Wong, Ching Lee Kong, Kin Weng Ismail, Amin A comparative evaluation of nutritional composition and antioxidant properties of six Malaysian edible seaweeds |
author_facet |
Chin, Ying Yee Chang, Kian Aun Ng, Wei Mei Eng, Zei Pei Chew, Lye Yee Neo, Yun Ping Yan, See Wan Wong, Ching Lee Kong, Kin Weng Ismail, Amin |
author_sort |
Chin, Ying Yee |
title |
A comparative evaluation of nutritional composition and antioxidant properties of six Malaysian edible seaweeds |
title_short |
A comparative evaluation of nutritional composition and antioxidant properties of six Malaysian edible seaweeds |
title_full |
A comparative evaluation of nutritional composition and antioxidant properties of six Malaysian edible seaweeds |
title_fullStr |
A comparative evaluation of nutritional composition and antioxidant properties of six Malaysian edible seaweeds |
title_full_unstemmed |
A comparative evaluation of nutritional composition and antioxidant properties of six Malaysian edible seaweeds |
title_sort |
comparative evaluation of nutritional composition and antioxidant properties of six malaysian edible seaweeds |
publisher |
Elsevier |
publishDate |
2023 |
url |
http://psasir.upm.edu.my/id/eprint/106390/1/A%20comparative%20evaluation%20of%20nutritional%20composition.pdf http://psasir.upm.edu.my/id/eprint/106390/ https://linkinghub.elsevier.com/retrieve/pii/S2772753X23002472 |
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1814054602645962752 |
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13.209306 |