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Antioxidant Activity of Selected Commercial Seaweeds


Ismail, Amin and Tan, Siew Hong (2002) Antioxidant Activity of Selected Commercial Seaweeds. Malaysian Journal of Nutrition, 8 (2). pp. 167-177. ISSN 1394-035X

Abstract / Synopsis

This study aims to evaluate the antioxidant activity (total antioxidant and free radical scavenging activities) of seaweeds commercially available in the Malaysian supermarket. Four types of seaweeds namely Nori (Porphyra sp.), Kumbu (Laminaria sp.), Wakame (Undaria sp.) and Hijiki (Hijikia sp.) were used in the study. The extracts were prepared with water and ethanol, respectively. The β-carotene bleaching and 1,1-diphenyl-2-picrylhydrazyl (DPPH) assays were used to determine antioxidant properties of seaweeds by measuring the decrease in absorbance at 470 and 517 nm. In water extract, Kumbu showed the highest total antioxidant activity of 63% compared with other samples. Kumbu, Nori and Hijiki exhibited higher radical scavenging activity than Wakame when extracted with water. Wakame exhibited the highest antioxidant and free radical scavenging activities in ethanolic extract with 58% and EC50 = 0.42 mg/ml respectively. The results of ANOVA analysis show significant differences (p<0.05) in the means of total antioxidant and free radical scavenging activities of the seaweeds. The results showed that processed commercial seaweeds exhibited varying degrees of antioxidant properties.

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Additional Metadata

Item Type: Article
Divisions: Faculty of Medicine and Health Science
Publisher: Nutrition Society of Malaysia
Depositing User: Mohd Zulkifly Othman
Date Deposited: 08 Jun 2010 15:17
Last Modified: 27 May 2013 15:33
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