Antioxidant antidiabetic activities and consumer acceptance of Sargassum hystrix tea combined with cinnamon powder

Setiyawan A., . and Husni A., . Antioxidant antidiabetic activities and consumer acceptance of Sargassum hystrix tea combined with cinnamon powder. pp. 159-165. ISSN 2550-2166

Sargassum hystrix is a species of brown seaweed containing bioactive compounds and has the potential to be used as a functional drink. This study was aimed to determine the fucoidan content antioxidant antidiabetic activities and consumer acceptance rate of combining cinnamon powder to manufacture S. hystrix seaweed tea. The process was carried out by washing drying cutting blending weighing roasting and packaging the seaweed. Furthermore the seaweed was tested to determine the total phenolic content antioxidant (scavenging of hydroxyl radical and superoxide anion) antidiabetic (inhibition of -glucosidase and -amylase) activities and sensory evaluation. The results showed that the addition of cinnamon powder affected the total phenol content antioxidant and antidiabetic activities and consumer acceptance of S. hystrix tea. Meanwhile an increase in the amount (0 5) of cinnamon powder reduced levels of antioxidants (46.900.92 to 39.530.11 for hydroxyl radical scavenging activity and 82.001.19 to 73.561.23 for superoxide anion scavenging activity) with a rise in antidiabetic activity (22.271.74 to 83.982.37 for inhibition activity of -glucosidase and 72.941.55 to 95.831.06 for inhibition activity of -amylase). In addition the use of 5 and 2 cinnamon powder has the ability to overcome the fishy smell and taste respectively.

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Abstract

Sargassum hystrix is a species of brown seaweed containing bioactive compounds and has the potential to be used as a functional drink. This study was aimed to determine the fucoidan content antioxidant antidiabetic activities and consumer acceptance rate of combining cinnamon powder to manufacture S. hystrix seaweed tea. The process was carried out by washing drying cutting blending weighing roasting and packaging the seaweed. Furthermore the seaweed was tested to determine the total phenolic content antioxidant (scavenging of hydroxyl radical and superoxide anion) antidiabetic (inhibition of -glucosidase and -amylase) activities and sensory evaluation. The results showed that the addition of cinnamon powder affected the total phenol content antioxidant and antidiabetic activities and consumer acceptance of S. hystrix tea. Meanwhile an increase in the amount (0 5) of cinnamon powder reduced levels of antioxidants (46.900.92 to 39.530.11 for hydroxyl radical scavenging activity and 82.001.19 to 73.561.23 for superoxide anion scavenging activity) with a rise in antidiabetic activity (22.271.74 to 83.982.37 for inhibition activity of -glucosidase and 72.941.55 to 95.831.06 for inhibition activity of -amylase). In addition the use of 5 and 2 cinnamon powder has the ability to overcome the fishy smell and taste respectively.

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Item Type:	Article
AGROVOC Term:	Sargassum
AGROVOC Term:	Brown seaweeds
AGROVOC Term:	Tea
AGROVOC Term:	Cinnamon
AGROVOC Term:	Phenolic compounds
AGROVOC Term:	Antioxidants
AGROVOC Term:	Consumer preferences
Depositing User:	Mr. AFANDI ABDUL MALEK
Last Modified:	24 Apr 2025 00:55
URI:	http://webagris.upm.edu.my/id/eprint/10813

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