Antioxidant, antidiabetic activities and consumer acceptance of Sargassum hystrix tea combined with cinnamon powder
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 manufactu...
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| Format: | Article |
| Language: | English |
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Rynnye Lyan Resources
2022
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| Online Access: | https://repository.ugm.ac.id/280300/1/Setiyawan_PN.pdf |
| _version_ | 1826050420141719552 |
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| author | Setiyawan, A. Husni, Amir |
| author_facet | Setiyawan, A. Husni, Amir |
| author_sort | Setiyawan, A. |
| collection | UGM |
| description | 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 α-glucosidase and α-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 (46.90±0.92 to 39.53±0.11% for hydroxyl radical scavenging activity, and 82.00±1.19 to 73.56±1.23% for superoxide anion scavenging activity), with a rise in antidiabetic activity (22.27±1.74
to 83.98±2.37% for inhibition activity of α-glucosidase and 72.94±1.55 to 95.83±1.06% for inhibition activity of α-amylase). In addition, the use of 5% and 2% cinnamon powder has the ability to overcome the fishy smell and taste, respectively. |
| first_indexed | 2024-03-14T00:03:41Z |
| format | Article |
| id | oai:generic.eprints.org:280300 |
| institution | Universiti Gadjah Mada |
| language | English |
| last_indexed | 2024-03-14T00:03:41Z |
| publishDate | 2022 |
| publisher | Rynnye Lyan Resources |
| record_format | dspace |
| spelling | oai:generic.eprints.org:2803002023-11-09T07:40:56Z https://repository.ugm.ac.id/280300/ Antioxidant, antidiabetic activities and consumer acceptance of Sargassum hystrix tea combined with cinnamon powder Setiyawan, A. Husni, Amir Fisheries Sciences 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 α-glucosidase and α-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 (46.90±0.92 to 39.53±0.11% for hydroxyl radical scavenging activity, and 82.00±1.19 to 73.56±1.23% for superoxide anion scavenging activity), with a rise in antidiabetic activity (22.27±1.74 to 83.98±2.37% for inhibition activity of α-glucosidase and 72.94±1.55 to 95.83±1.06% for inhibition activity of α-amylase). In addition, the use of 5% and 2% cinnamon powder has the ability to overcome the fishy smell and taste, respectively. Rynnye Lyan Resources 2022-03-20 Article PeerReviewed application/pdf en https://repository.ugm.ac.id/280300/1/Setiyawan_PN.pdf Setiyawan, A. and Husni, Amir (2022) Antioxidant, antidiabetic activities and consumer acceptance of Sargassum hystrix tea combined with cinnamon powder. Food Research, 6 (2). pp. 159-165. ISSN 2550-2166 https://www.myfoodresearch.com https://doi.org/10.26656/fr.2017.6(2).226 |
| spellingShingle | Fisheries Sciences Setiyawan, A. Husni, Amir Antioxidant, antidiabetic activities and consumer acceptance of Sargassum hystrix tea combined with cinnamon powder |
| title | Antioxidant, antidiabetic activities and consumer acceptance of Sargassum hystrix tea combined with cinnamon powder |
| title_full | Antioxidant, antidiabetic activities and consumer acceptance of Sargassum hystrix tea combined with cinnamon powder |
| title_fullStr | Antioxidant, antidiabetic activities and consumer acceptance of Sargassum hystrix tea combined with cinnamon powder |
| title_full_unstemmed | Antioxidant, antidiabetic activities and consumer acceptance of Sargassum hystrix tea combined with cinnamon powder |
| title_short | Antioxidant, antidiabetic activities and consumer acceptance of Sargassum hystrix tea combined with cinnamon powder |
| title_sort | antioxidant antidiabetic activities and consumer acceptance of sargassum hystrix tea combined with cinnamon powder |
| topic | Fisheries Sciences |
| url | https://repository.ugm.ac.id/280300/1/Setiyawan_PN.pdf |
| work_keys_str_mv | AT setiyawana antioxidantantidiabeticactivitiesandconsumeracceptanceofsargassumhystrixteacombinedwithcinnamonpowder AT husniamir antioxidantantidiabeticactivitiesandconsumeracceptanceofsargassumhystrixteacombinedwithcinnamonpowder |