Sains Malaysiana 46(9)(2017): 1573–1579

http://dx.doi.org/10.17576/jsm-2017-4609-28

 

Seaweed Tea: Fucoidan-Rich Functional Food Product Development from Malaysian Brown Seaweed, Sargassum binderi

(Teh Rumpai Laut: Pembangunan Produk Makanan Berfungsi Berasaskan Fukoidan daripada Rumpai Laut Perang Malaysia, Sargassum binderi)

 

SENG JOE LIM, WAN AIDA WAN MUSTAPHA* & MOHAMAD YUSOF MASKAT

 

School of Chemical Sciences and Food Technology, Faculty of Science and Technology

Universiti Kebangsaan Malaysia, 43600 UKM Bangi, Selangor Darul Ehsan, Malaysia

 

Diserahkan: 10 November 2016/Diterima: 9 Februari 2017

 

ABSTRACT

Our previous studies on fucoidan from Malaysian brown seaweed, Sargassum binderi, found that it exhibited significant secondary anti-oxidative activity and showed non-toxicity. In order to exploit its health benefits, fucoidan-rich seaweed tea was developed in this study. A total of 4 different brewing time treatments were performed on Sargassum binderi at 5, 10, 15 and 20 mins (Ft05, Ft10, Ft15 and Ft20, respectively). It was found that Ft20 showed significantly (p<0.05) highest fucoidan content (27.22 ± 0.07 mg/200 mL), superoxide anion scavenging activity (16.46 ± 2.83%) and hydroxyl radical scavenging activity (89.83 ± 4.11%) compared to that of Ft05, Ft10 and Ft15. Both the secondary antioxidant activities were significantly positive correlated to the fucoidan content tests (superoxide anion scavenging activity at r=0.97, p=0.0052; and hydroxyl radical scavenging activity at r=0.99, p=0.0011). Masking of the seaweed odour was performed using lemon essence and discriminative test found that masking was most effective using lemon essence at a concentration of 0.3% (v/v). Therefore, there is potential for this seaweed tea to be commercialised, thus, consumers may acquire the health benefit of fucoidan.

 

Keywords: Fucoidan; functional food; Sargassum binderi; seaweeds; tea

 

ABSTRAK

Kajian terdahulu kami terhadap fukoidan yang diekstrak daripada rumpai laut perang Malaysia, Sargassum binderi, menunjukkan bahawa fukoidan ini mengandungi aktiviti antipengoksidaan sekunder yang bererti dan merupakan produk tidak toksik. Dalam usaha mengeksploitasi manfaat kesihatan fukoidan, teh rumpai laut telah dibangunkan dalam kajian ini. Sebanyak 4 perlakuan masa pendidihan pada Sargassum binderi pada sela masa 5, 10, 15 dan 20 min (masing-masing Ft05, Ft10, Ft15 dan Ft20) digunakan. Didapati bahawa Ft20 menunujukkan kandungan fukoidan (27.22 ± 0.07 mg/200 mL), aktiviti pemerangkapan superoksida anion (16.46 ± 2.83 %) dan aktiviti pemerangkapan radikal hidroksil (89.83 ± 4.11%) tertinggi secara bererti (p<0.05) berbanding Ft05, Ft10 dan Ft15. Kedua-dua aktiviti antipengoksidaan sekunder menunjukkan korelasi yang bererti dengan kandungan fukoidan (aktiviti pemerangkapan superoksida anion pada r=0.97, p=0.0052; dan aktiviti pemerangkapan radikal hidroksil pada r=0.99, p=0.0011). Penopengan bau rumpai laut telah dijalankan menggunakan pati lemon dan ujian diskriminatif telah menunjukkan bahawa penopengan yang paling berkesan adalah penggunaan pati lemon pada kepekatan 0.3% (v/v). Oleh itu, produk teh rumpai laut ini mempunyai potensi untuk dikomersialkan, supaya pengguna dapat menikmati manfaat kesihatan fukoidan.

 

Kata kunci: Fukoidan; makanan berfungsi; rumpai laut; Sargassum binderi; the

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*Pengarang untuk surat-menyurat; email: wanaidawm@ukm.edu.my