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Antioxidant Properties of Crude Polysaccharide from Seaweed (Caulerpa
lentillifera) and its Effect on Oxidative Stability of O/W Emulsions
Nur Shakila Binti Rapail
Supervisor: Dr. Nor Hayati Ibrahim
Bachelor of Food Science (Food Service and Nutrition)
School of Food Science and Technology
Caulerpa lentillifera (‘Lato’) is a green seaweed and known to contain hydrocolloids like
agar, alginate and carrageenan. However not much attention is given on a crude
polysaccharide (CP) that also could be extracted from this seaweed even though it shows
ability to form gel and has antioxidant capacity. This study aims to determine antioxidant
properties of CP from ‘Lato’ and its effects on oxidative stability of oil-in-water emulsions.
The effects of temperature (25 and 55C) and ratio of seaweed to water (1:4, 1:6 and
1:8) on the antioxidant properties (i.e. total flavonoid content, total phenolic content, 2,
2-diphenyl-1-picrylhydrazyl radicals scavenging ability, ferric reducing power and metal
chelating ability) of CP will be investigated. It is expected that antioxidant properties
possessed by CP from ‘Lato’ will significantly improve oxidative stability (measured via
peroxide and anisidine values) of the emulsions. Thus, findings from this study may offer
another choice of functional hydrocolloid for emulsion-based food products that would
benefit food industry.
1199 | UMT UNDERGRADUATE RESEARCH DAY