Soaking Time in Lime Solution Increases the Antioxidant Activity, Antidiabetic Activity, and Consumer Acceptance Level of Sargassum Polycystum Seaweed Tea

Fatma Nadya Nursyamsi, Amir Husni

Abstract

The brown seaweed Sargassum polycystum contains bioactive compounds, including antioxidants and antidiabetes, letting it be a functional food ingredient such as seaweed tea. However, seaweed tea is less preferred by consumers because of its fishy smell, which must be reduced using various methods, including soaking in a lime solution. This study aims to determine the effect of the soaking time in lime solution on the antioxidant activity, antidiabetic activity, and consumer acceptance of S. polycystum seaweed tea. In this study, the seaweed was soaked in a lime solution at pH 5 at 85°C for 0, 4, 8, 12, and 16 minutes. Analysis was conducted on S. polycystum seaweed tea to obtain the moisture content, total phenol, antioxidant activity (inhibition of 1,1-diphenyl-2-picrylhydrazyl (DPPH) and ferric reduction antioxidant power (FRAP)), the inhibitory activity of α-glucosidase, and consumer preference test using hedonic. The results show that the soaking time in the lime solution at pH 5 had no effect on the water content but had a significant effect (p<0.05) on the total phenol, antioxidant and antidiabetic activities and consumer preference of S. polycystum seaweed tea. The best treatment was obtained at 16 minutes of soaking time with a water content of 4.68 ± 0.12%, a total phenol content of 74.53 ± 0.59 mg GAE/g, a DPPH inhibitory activity of 52.70 ± 0.86%, a FRAP value of 123.94 ± 1.39 µM/g, an α-glucosidase inhibitory activity 51.56 ± 0.70%, and consumer preference levels for appearance, color, flavor, taste and overall of 4.63 ± 0.74, 4.49 ± 0.75, 4.39 ± 1.07, 4.43 ± 1.03, and 4.49 ± 0.11, respectively.

Keywords: lime, Sargassum polycystum, seaweed tea, soaking.


Full Text:

PDF


References


CAHYANINGRUM K., HUSNI A., and BUDHIYANTI S. A. Antioxidant activity of brown seaweed extract (Sargassum polycystum). Agritech, 2016, 36(2): 137-144. https://doi.org/10.22146/ agritech.12857

BUDI P. H., THAIB E. A., and JULITA M. Use of Sargassum polycystum ethanol extract as antibacterial for increasing shelf life tilapia fillet (Oreochromis niloticus) stored in chilling temperature. Institute of Physics Conference Series: Earth and Environmental, 2019, 278: 012012. https://doi.org/10.1088/1755-1315/278/1/012012

BUWONO N. R., RISJANI Y., and ARSAD, S. Anti-inflammatory and analgesic activity from brown algae Sargassum polycystum. Jurnal of Pharmaceutical Sciences and Research, 2018, 10(8): 2092-2096. https://www.jpsr.pharmainfo.in/Documents/Volumes/vol10Issue08/jpsr10081850.pdf

LAILATSSIFA R., HUSNI A., and NUGROHO A. E. Anti-stress activity of Sargassum polycystum extracts using a cold restraint stress model. Food Science and Biotechnology, 2016, 25(2): 589-594. https://doi.org/10.1007/s10068-016-0082-y

PURUKAN J. A., KUSMARDI K., LAKSMITAWATI D. R., ABDILLAH S., and PRIOSOERYANTO B. P. Comparison of lipid profile in white rats were given crude fucoidan from brown seaweed (Sargassum polycystum) that induced high-fat diet. Jurnal Ilmu Kefarmasian Indonesia, 2019, 17(1): 46-55. http://jifi.farmasi.univpancasila.ac.id/index.php/jifi/article/view/648

MUBASHEERA M. G., KONERI R., and JHA D. K. A study on the type II antidiabetic activity of methanolic extract of marine algae, Gracilaria edulis and Sargassum polycystum. International Journal Pharmacy Science, 2017, 47(1): 154-159. https://globalresearchonline.net/journalcontents/v47-1/28.pdf

NINGRUM R. R., HARDOKO D. S., and SASMITO B. B. Effect of crude extract of brown algae fucoidan Sargassum polycystum as anticancer on Hela cell viability. Jurnal Mahasiswa Teknologi Hasil Perikanan, 2013, 1(1): 83-92. http://thpi.studentjournal.ub.ac.id/index.php/thpi/article/view/8

HOLINESTI R., & NURHAYANI. Effect of substitution of brown seaweed extract on quality of chicken sausage afkir. Jurnal Pendidikan Tata Boga dan Teknologi, 2020, 1(2): 54-59. http://boga.ppj.unp.ac.id/index.php/jptb/article/view/31

SUPIRMAN, HARTATI K., and KARTINI Z. The effect of differences in pH soaking lime (Citrus auratifolia) with sun drying on the chemical quality of brown algae tea (Sargassum fillipendula). Jurnal Mahasiswa Teknologi Hasil Perikanan, 2012, 1(1): 46–52. http://thpi.studentjournal.ub.ac.id/index.php/thpi/article/view/6

SINURAT E., & SURYANINGRUM T. D. The effect of blanching time on antioxidant activity and sensory characteristic of brown seaweed Sargassum sp. tea. Jurnal Pengolahan Hasil Perikanan Indonesia, 2019, 22(3): 581-588. https://doi.org/10.17844/jphpi.v22i3.29228

SURI S., KUMAR V., TANWAR B., GOYAL B., & GAT Y. Impact of soaking and germination time on nutritional composition and antioxidant activity of Nigella sativa. Current Research in Nutrition and Food Science, 2019, 07(1): 142-149. http://dx.doi.org/10.12944/CRNFSJ.7.1.14

SENG J. L., WAN A. W. M., and MOHAMAD Y. M. Seaweed tea: fucoidan-rich functional food product development from Malaysian brown seaweed, Sargassum binderi. Sains Malaysiana, 2017, 46(9): 1573–1579. http://dx.doi.org/10.17576/jsm-2017-4609-28

MUTHIA R., SAPUTRI R., and VERAWATI S. A. Antioxidant activity test of ethanol extract of mundar fruit peel (Garcinia forbesii King.) using the DPPH method (2,2-diphenyl-l-picrylhydrazil). Jurnal Pharmascience, 2019, 6(1): 78-82. https://ppjp.ulm.ac.id/journal/index.php/pharmascience/article/view/6079

SUHAILA K., HUSNI A., and SINURAT E. Characteristics and antioxidant activity of fucoidan from the brown seaweed Sargassum hystrix. Aquaculture, Aquarium, Conservation & Legislation Bioflux, 2019, 12(6): 2319-2329. http://www.bioflux.com.ro/docs/2019.2319-2329.pdf

AZIZI W. A., EKANTARI N., and HUSNI A. Inhibitor activity of Sargassum hystrix extract and its methanolic fractions on inhibiting α-glucosidase activity. Indonesian Journal of Pharmacy, 2019, 30(1): 35-42. https://doi.org/10.14499/indonesianjpharm30iss1pp35

SURYONO C., NINGRUM L., and DEWI T. Descriptive and organoleptic test of 5 packages of Thousand Islands products. Jurnal Pariwisata, 2018, 5(2): 96-107. https://ejournal.bsi.ac.id/ejurnal/index.php/jp/article/view/3526

PUTRI R. M. S., & MARDESCI H. Hedonic test of scallop shell biscuits (Placuna placenta) from Indragiri Hilir waters. Jurnal Teknologi Pertanian, 2018, 7(2): 19-29. https://ejournal.unisi.ac.id/%20index.php/jtp/article/view/279

NATIONAL STANDARDIZATION AGENCY. SNI 3836: 2013. Packaged dried tea. National Standardization Agency of Indonesia, Jakarta, 2013. https://docplayer.info/32051689-Teh-kering-dalam-kemasan.html

BOONKORN P. Impact of hot water soaking on antioxidant enzyme activities and some qualities of storage tomato fruits. International Food Research Journal, 2016, 23(3): 934-938. http://www.ifrj.upm.edu.my/23(03)2016/(4).pdf

NURHAYATI N., MARSENO D. W., SETYABUDI F. M. C. S., and SUPRIYANTO S. Effect of steam blanching on polyphenol oxidase activities, total polyphenols, and antioxidant activities of cocoa beans. Jurnal Aplikasi Teknologi Pangan, 2018, 7(3): 95-103. https://doi.org/10.17728/jatp.2314

DEWATA I. P., WIPRADNYADEWI P. A. S., and WIDARTA I. W. R. Effect of temperature and brewing time on antioxidant activity and avocado leaf herbal tea (Persea americana Mill). Jurnal Imu dan Teknologi Pangan, 2017, 6(2): 30-39. https://ojs.unud.ac.id/index.php/itepa/article/view/36700

PEREZ-BURILLO S., GIMÉNEZ R., RUFIÁN- HENARES J. A., and PASTORIZA S. Effect of brewing time and temperature on antioxidant capacity and phenols of white tea: Relationship with sensory properties. Food Chemistry, 2018, 248: 111-118. https://doi.org/10.1016/j.foodchem.2017.12.056

TAMBUN R., LIMBONG H. P., PINEM C., and MANURUNG E. Effect of particle size, time and temperature on phenol extraction from red galangal. Jurnal Teknik Kimia, 2016, 5(4): 53-56. https://doi.org/10.32734/jtk.v5i4.1555

GARRETSON L., TYL C., and MARTI A. Effect of processing on antioxidant activity, total phenols, and total flavonoids of pigmented heirloom beans. Journal of Food Quality, 2018, 2018: 7836745. https://doi.org/10.1155/2018/7836745

AB-RAHIM N., ZAKARIA N., DZULKARNAIN S. M. H., AZAHAR N. M. Z. M., and ABDULLA M. A. Antioxidant activity of Alstonia angustifolia ethanolic leaf extract. American Institute of Physics Conference Proceedings, 2017, 1891: 020012. https://doi.org/10.1063/1.5005345

KURNIALAHI I. D., HUSNI A., SINURAT E., and ISNANSETYO A. Antioxidant activity of tropical seaweed Sargassum muticum fucoidan. Aquaculture, Aquarium, Conservation & Legislation Bioflux, 2020, 13(1): 230-240. http://bioflux.com.ro/docs/2020.230-240.pdf

PERDANA A. G., PRATIWI E., and KUNARTO B. Effect of blanching time on antioxidant activity and phenolic compound levels of red ginger extract (Zingiber offinale var. rebrum). Jurnal Mahasiswa, Food Technology and Agricultural Products, 2018. https://repository.usm.ac.id/detail-jurnalmahasiswa-131.html

CHEN J., YANG J., MA L., LI J., SHAHZAD N., and KIM C. K. Structure-antioxidant activity relationship of methoxy, phenolic hydroxyl, and carboxylic acid groups of phenolic acids. Scientific Reports, 2020, 10: 2611. https://doi.org/10.1038/ s41598-020-59451-z

PRASTIWI S. S., & FERDIANSYAH F. Content and pharmacological activity of lime (Citrus aurantifolia S.). Farmaka, 2017, 15(2): 1-8. https://doi.org/10.24198/jf.v15i2.12964

PERMATASARI R., ANDRIANE Y., GARNA H., HARIBUDIMAN O., and EKOWATI R. A. R. The effect of water fraction of lemon (Citrus limon) on blood glucose levels of old mice that are fiven a high-fat diet. Jurnal Integrasi Kesehatan & Sains, 2019, 1(1): 54-58. https://ejournal.unisba.ac.id/index.php/jiks/article/view/4322

SERANG Y., & BANI F. Test of anti-hyperglycemic activity, and oxidative stress inhibition of lime (Citrus aurantifolia) leaf ethanol extract in alloxan-induced diabetic rats. Biomedika, 2017, 10(1): 85-92. http://dx.doi.org/10.31001/biomedika.v10i1.232

DINICOLANTONIO J. J., BHUTANI J., and O’KEEFE J. H. Acarbose: safe and effective for lowering postprandial hyperglycaemia and improving cardiovascular outcomes. Open Heart, 2015, 2: e000327. http://dx.doi.org/10.1136/openhrt-2015-000327

SUN W., ZENG C., LIAO L., CHEN J., and WANG Y. Comparison of acarbose and metformin therapy in newly diagnosed type 2 diabetic patients with overweight and/or obesity. Current Medical Research and Opinion, 2016, 32(8): 1389-1396. https://doi.org/10.1080/03007995.2016.1176 013

SCHNURR B., BRUNNER-SPERDIN A., and STOKBURGER-SAUER N. E. The effect of context attractiveness on product attractiveness and product quality: the moderating role of product familiarity. Marketing Letters, 2017, 28: 241–253. https://doi.org/10.1007/s11002-016-9404-3

LUTHFIYANA N., NURJANAH, NURILMALA M., ANWAR E., and HIDAYAT T. Porridge ratio of Eucheuma cotonii and Sargassum sp. as a sunscreen cream formula. Jurnal Pengolahan Hasil Perikanan Indonesia, 2016, 19(3): 183-195. https://doi.org/10.17844/jphpi.2016.19.3.183

APANDI I., RESTUHADI F., and YUSMARINI. Analysis of consumer's preference mapping on sensory attributes of soygurt products among students of the Faculty of Agriculture, University of Riau. Jurnal Online Mahasiswa, 2016, 3(1): 1-16. https://jom.unri.ac.id/index.php/JOMFAPERTA/article/view/9599/9263


Refbacks

  • There are currently no refbacks.