Effect of Hydrothermal Processing on Physico-chemical Properties and Antioxidant Activity of Edible Brown Seaweed Sargassum wightii. Issue 10 (26th November 2021)

• Record Type: Journal Article
• Authors: Singhal, Somya; Kumar, Yogesh; Badgujar, Prarabdh C.
• Is Part Of: Journal of aquatic food product technology. Volume 30:Issue 10(2021)
• Page Start: 1205
• Page End: 1217
• Publication Date: 2021-11-26
• Subjects: Sargassum wightii -- boiling -- microwave treatment -- extraction -- total phenolic content -- DPPH; Fishery processing -- Periodicals; Animal products -- Periodicals; Plant products -- Periodicals; 664.9405
• DOI: 10.1080/10498850.2021.1987607
• Languages: English
• ISSNs: 1049-8850

Abstract

ABSTRACT: Indian edible brown seaweed, Sargassum wightii, hydrothermally processed (by boiling and microwave treatment) until an edible texture was attained and then extracted in different solvents, including acetone, chloroform, ethyl acetate, and methanol to obtain dry extracts. Swelling capacity and oil holding capacity of the processed seaweed was found to be significantly higher (p < 0.05); while water holding capacity was significantly lower (p < 0.05) after thermal processing as compared to the control. There was significant (p < 0.05) increase in the phytochemical content and antioxidant activity after thermal processing compared to the control. Phenolic and flavonoid compounds were found to be well extracted in the less polar solvents, i.e., chloroform and ethyl acetate and these results correlated well with the DPPH free radical scavenging activity. Results suggested that bioactive compounds in S. wightii are stable towards thermal treatment making this seaweed a potent candidate to formulate processed functional food products.