Pengaruh Perbedaan Pre-Treatment terhadap Stabilitas Karotenoid dan Fenol pada Ekstrak Sargassum duplicatum selama Penyimpanan The effect of different pre-treatments on carotenoid and phenol stability of Sargassum duplicatum methanol extract during storage
Article Sidebar
Accepted
18 August 2020
Published
21 August 2020
Keywords:
-
blanching, carotenoid, fucoxanthin, phenol
Abstract
Carotenoids and phenols are compounds contained in seaweed that possessed free radical scavenging activities. However, both compounds showed lower stability. The temperature treatments may affect the stability of both compounds. The aimed of this study was to determine the effect different pre-treatment blanching (high temperature) and freezing (low temperature) to maintain their stability in methanol extract of Sargassum duplicatum during storage at room temperature. The research method used was experimental laboratories using the basic design of a Completely Randomized Design (CRD) with a factorial pattern of 2 x 5 which divided into processing temperature factors (high temperature and low temperature) and storage time (0, 2, 4, 6, and 8 day). Blanching was carried out at a 95oC while freezing at -27oC. The results showed that carotenoids, fucoxantin, and phenol compounds with blanching treatment were more stable than freezing treatments. This study showed that blanching treatment was effectively retard the degradation of carotenoids, fucoxanthin, phenol content during room temperature storage.
Keywords: Blanching, Fucoxanthin, Carotenoids, Phenol
References
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Liu L H, Zabaras D, Bennett L E, Aguas P, Woonton B W. 2009. Effects of UV-C, red light and sun light on the carotenoid content and physical qualities of tomatoes during post-harvest storage. Food Chemistry. 115 (2): 495-500. https://doi.org/10.1016/j.foodchem.2008.12.042
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Maeda H, Tsukui T, Sashima T, Hosokawa M, Miyashita K. 2008. Seaweed carotenoid, fucoxanthin, as a multi-functional nutrient. Asia Pacific Journal of Clinical Nutrition. 17(S1):196-199.
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Mayer, M E, Spiess W E L. 2003. Influence of cold storage and blanching on the carotenoid content of Kintoki Carrots. Journal of Food Engineering. 56:211–213.
Mekini´c, I G, Skroza D, Šimat V, Hamed I, Cagalj, M. Perkovi´c Z P. 2019. Phenolic content of brown algae (Pheophyceae) species: extraction, identification, and quantification. Biomolecules. (9) 244; doi:10.3390/biom9060244
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Nomura M., Kamogawa H., Susanto E. et al. Seasonal variations of total lipids, fatty acid composition, and fucoxanthin contents of Sargassum horneri (Turner) and Cystoseira hakodatensis (Yendo) from the northern seashore of Japan. J Appl Phycol 25, 1159–1169 (2013). https://doi.org/10.1007/s10811-012-9934-x
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Park, P K, Kim E Y, Chu K H.. 2007. Chemical disruption of yeast cells for the isolation of carotenoid pigments. Separation and Purification Technology. 53 (2): 148-152.
Priecina, L, Karklina, D, Kince, T. 2018. The impact of steam-blanching and dehydration on phenolic, organic acid composition, and total carotenoids in celery roots. Innovative Food Science & Emerging Technologies. (49):192-201
Puspita M, Déniel M, Widowati I, Radjasa O K, Douzenel P, Marty C, Vandanjon L, Bedoux G, Bourgougnon N. 2017. Total phenolic content and biological activities of enzymatic extracts from Sargassum muticum (Yendo) Fensholt. Journal of Applied Phycology. (29):2521–2537.
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Wada L. Ou B. 2002. Antioxidant activity and phenolic content of oregon caneberries. Journal Agricultural and Food Chemistry. 50:3495−3500.
Xiao Y, Huang W, Li D, Song J, Liu C, Wei Q, Zhang M, Yang Q. 2018. Thermal degradation kinetics of all-trans and cis-carotenoids in a light-induced model system. Food Chemistry. 239:360-368.
Yilmaz B, Sahin K, Bilen H, Ibrahim H, Bahcecioglu, Bilir B, Ashraf S, Halazun K J, Kucuk O. 2015. Carotenoids and non-alcoholic fatty liver disease. Hepatobiliary Surgery Nutrition. 4(3):161–171. doi: 10.3978/j.issn.2304-3881.2015.01.11.
Yip W H, Joe L S, Mustapha W A W, Maskat M Y, Said M. 2014. Characterisation and stability of pigments extracted from Sargassum binderi obtained from Semporna. Sabah. Sains Malaysiana. 43(9):1345–1354.
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Zhao D, Daeung Y, Kim M J, Gu M Y, Kim S M, Pan C H, Kim G H, Chung D H. 2019. Effects of temperature, light, and pH on the stability of fucoxanthin in an oil-in-water emulsion. Food Chemistry. 291:87-93.
Airanthi M K W A, Hosokawa M, Miyashita K. 2011. Comparative antioxidant activity of edible Japanese brown seaweeds. Journal of Food Science. Vol. 76 ( 1),
Ali A, Chong C H, Mah S H, Abdullah L C, Shean T, Choong Y, Chua B L. 2018. Impact of storage conditions on the stability of predominant phenolic constituents and antioxidant activity of dried piper betle extracts. Molecules. 23 (84). doi:10.3390/molecules23020484.
Basmal J. 2009. Prospek pemanfaatan rumput laut sebagai bahan pupuk organik. Squalen. 4(1):1-7.
Behsnilian D, Mayer-Miebach E. 2017. Impact of blanching, freezing and frozen storage on the carotenoid profile of carrot slices (Daucus carota L. cv. Nutri Red). Food Control. 73 (B):761-767.
Boon CS, Mcclements J, Weiss J, Decker EA. (2010) Factors influencing the chemical stability of carotenoids in foods. Critical Reviews in Food Science and Nutrition, 50, 515-532.
Cox S, Gupta S, Abu-Ghannam N. 2011. Application of response surface methodology to study the influence of hydrothermal processing on phytochemical constituents of the Irish edible brown seaweed Himanthalia elongata. Botanica Marina. 54:471–480.
Donado-Pestana C M, Salgado, J M, de Oliveira Rios, A. et al. 2012. Stability of carotenoids, total penolics and in vitro antioxidant capacity in the thermal processing of orange fleshed sweet potato (Ipomoea batatas Lam.) cultivars grown in Brazil. Plant Foods Human Nutrition. 67:262–270. https://doi.org/10.1007/s11130-012-0298-9
Fiedor J, Burda K. 2014. Potential role of carotenoids as antioxidants in human health and disease. Nutrients. 6: 466-488.
Fraser P D, Bramley P M. 2004. The biosynthesis and nutritional uses of carotenoids. Progress in Lipid Research. 43(3):228-265.
Garrote R L, Silva E R, Bertone R A, Roa, R D.. 2004. Predicting the end point of a blanching process. LWT - Food Science and Technology. 37(3):309-315.
Gayen D, Ali N, Sarkar S N, Datta S K, Datta K. 2015. Down-regulation of lipoxygenase gene reduces degradation of carotenoids of golden rice during storage. Planta. 242: 353–363.
Gouveia, L. Empis J. 2003. Relative stabilities of microalgal carotenoids in microalgal extracts, biomass and fish feed: effect of storage conditions. Innovative Food Science & Emerging Technologies. 4 (2):227-233.
Heo S J, Ko S C, Kang S M, Kang H S, Kim J P, Kim S H, Lee K W, Cho M G, Jeon Y J. 2008. Cytoprotective effect of fucoxanthin isolated from brown algae Sargassum siliquastrum against H2O2-induced cell damage. European Food Research Technology. 228:145-151.
Heo S, Yoon W, Kim K, Oh C, Choi Y, Yoon K, Kang D., Qian Z, Choi I, Jung W. 2012. Anti-inflammatory effect of fucoxanthin derivatives Isolated from Sargassum siliquastrumin lipopolysaccharide-stimulated RAW 264.7 Macrophage. Food and Chemical Toxicology. 50:3336–3342.
Heriyanto, Limantara L.. 2010. Studi kandungan fukosantin dari lima jenis rumput laut coklat di perairan madura. Di dalam: Prosiding Seminar Nasional Tahunan VII pada hasil penelitian perikanan dan kelautan. Universitas Gadjah Mada, Yogyakarta. 24 Juli. Hlm-09, p. 1-8.
Hii S, Choong P., Woo K., Wong C. 2010. Stability Studies of Fucoxanthin From Sargassum binderi. Australian Journal of Basic and Applied Sciences. 4(10):4580-4584.
Hosokawa M, Okada T, Mikami N, Konishi I, Miyashita K. 2009. Biofunctions of marine carotenoids. Food Science and Biotechnology. 18:1-11.
Hunterlab Association Laboratory. 2008. Hunter L, a, b Color Scale. HunterLab, 8(9):1-4.
Jaswir I, Tope A H T, Raus R A, Monsur H A, Ramli N. 2014. Study on anti-bacterial potentials of some Malaysian brown seaweeds. Food Hydrocolloids. 42 (2):275-279.
Kartikaningsih H, Zaelanie K. 2014. Stabilitas fukosantin dari rumput laut coklat Padina australis terhadap perubahan suhu. National Conference Green Technology. 3:366-370.
Kawee-ai A, Kuntiyab A, Kima S M. 2013. Anticholinesterase and antioxidant activities of fucoxanthin purified from the microalga Phaeodactylum tricornutum. Natural Product Communications. 8(10):1381-1386.
Kirke D A, Smyth T J, Rai D K, Kenny O, Stengel, D B. 2017. The chemical and antioxidant stability of isolated low molecular weight phlorotannins. Food Chemistry. 221:1104-1112. https://doi.org/10.1016/j.foodchem.2016.11.050.
Kuda T, Tsunekawa M, Hishi T, Araki Y.. 2005. Antioxidant properties of dried kayamo-nori, a brown alga Scytosiphon lomentaria (Scytosiphonales, Phaeophyceae). Food Chemistry. 89:617-622.
Lichtenthaler H, Buschmann. 2001. Chlorophylls and carotenoids: measurement and characterization by UV-VIS spectroscopy. Current Protocols in Food Analytical Chemistry. John Wiley. 431–438.
Liu L H, Zabaras D, Bennett L E, Aguas P, Woonton B W. 2009. Effects of UV-C, red light and sun light on the carotenoid content and physical qualities of tomatoes during post-harvest storage. Food Chemistry. 115 (2): 495-500. https://doi.org/10.1016/j.foodchem.2008.12.042
Liu S, Zhu L, Zhang S. 2011. Study on drying technology of Sargassum fussiforme. Advanced Materials Research. 361-363:764-769.
Maeda H, Tsukui T, Sashima T, Hosokawa M, Miyashita K. 2008. Seaweed carotenoid, fucoxanthin, as a multi-functional nutrient. Asia Pacific Journal of Clinical Nutrition. 17(S1):196-199.
Magnusson, M, Yuen, A K, Zhang R, Wright, J T, Taylor R B, Maschmeyer, T; de Nys, R A. 2017. Comparative assessment of microwave assisted (MAE) and conventional solid-liquid (SLE) techniques for the extraction of phloroglucinol from brown seaweed. Algal Research. 23:28–36.
Mayer, M E, Spiess W E L. 2003. Influence of cold storage and blanching on the carotenoid content of Kintoki Carrots. Journal of Food Engineering. 56:211–213.
Mekini´c, I G, Skroza D, Šimat V, Hamed I, Cagalj, M. Perkovi´c Z P. 2019. Phenolic content of brown algae (Pheophyceae) species: extraction, identification, and quantification. Biomolecules. (9) 244; doi:10.3390/biom9060244
Milledge J J, Nielsen, B V, Bailey, D. 2016. High-value products from macroalgae: the potential uses of the invasive brown seaweed, Sargassum muticum. Review Environment Science Biotechnology. 15: 67–88. https://doi.org/10.1007/s11157-015-9381-7.
Nomura M., Kamogawa H., Susanto E. et al. Seasonal variations of total lipids, fatty acid composition, and fucoxanthin contents of Sargassum horneri (Turner) and Cystoseira hakodatensis (Yendo) from the northern seashore of Japan. J Appl Phycol 25, 1159–1169 (2013). https://doi.org/10.1007/s10811-012-9934-x
O’Sullivan A M, O’Callaghan Y C, O’Grady M N, Queguineur B, Hanniffy D, Troy D J, Kerry J P, O’Brien N M.. 2011. In vitro and cellular antioxidant activities of seaweed extracts prepared from five brown seaweeds harvested in spring from the west coast of Ireland. Food Chemistry. 126 (3): 1064-1070.
Park, P K, Kim E Y, Chu K H.. 2007. Chemical disruption of yeast cells for the isolation of carotenoid pigments. Separation and Purification Technology. 53 (2): 148-152.
Priecina, L, Karklina, D, Kince, T. 2018. The impact of steam-blanching and dehydration on phenolic, organic acid composition, and total carotenoids in celery roots. Innovative Food Science & Emerging Technologies. (49):192-201
Puspita M, Déniel M, Widowati I, Radjasa O K, Douzenel P, Marty C, Vandanjon L, Bedoux G, Bourgougnon N. 2017. Total phenolic content and biological activities of enzymatic extracts from Sargassum muticum (Yendo) Fensholt. Journal of Applied Phycology. (29):2521–2537.
Rahmawaty A, Ma’ruf W F, Rianingsih L. 2014. Pengaruh penambahan oksidator dan reduktor terhadap degradasi ekstrak kasar pigmen fukosantin rumput laut Sargassum duplicatum. Jurnal Pengolahan dan Bioteknologi Hasil Perikanan. 3(4):77-81.
Rattaya S, Benjakul S. Prodpran T. 2015. Extraction, antioxidative, and antimicrobial activities of brown seaweed extracts, Turbinaria ornata and Sargassum polycystum, grown in Thailand. International Aquatic Resesarch. 7:1–16. https://doi.org/10.1007/s40071-014-0085-3.
Susanto E, Fahmi A S, Agustini T W, Rosyadi S, Wardani A D. 2017 Effects of different heat processing on fucoxanthin, antioxidant activity and colour of indonesian brown seaweeds. IOP Conference Series Earth Environmental Science. 55 012063
Susanto E, Fahmi A S., Abe M, Hosokawa M, Miyashita K. 2016. Lipids, fatty acids, and fucoxanthin content from temperate and tropical brown seaweeds. Aquatic Procedia, 7:66-75.
Susanto E, Fahmi A S, Hosokawa M, Miyashita K. 2019. Variation in lipid components from 15 species of tropical and temperate seaweeds. Marine Drugs. 6;17(11). pii: E630. doi: 10.3390/md17110630.
Terasaki M, HiroseA, Narayan N, Baba Y, Kawagoe C, Yasui H, Saga N, Hosokawa M, Miyashita K .2009. Evaluation of recoverable functional lipid components of several brown seaweeds (phaeophyta) from japan with special reference to fucoxanthin and fucosterol contents. Journal of Phycology. 45 (4). 974-980. https://doi.org/10.1111/j.1529-8817.2009.00706.x
Vinson J A, Su X, Zubik L, Bose P. 2001. Phenol antioxidant quantity and quality in foods: fruits. Journal Agricultural and Food Chem. 49 (11):5315-5321.
Wada L. Ou B. 2002. Antioxidant activity and phenolic content of oregon caneberries. Journal Agricultural and Food Chemistry. 50:3495−3500.
Xiao Y, Huang W, Li D, Song J, Liu C, Wei Q, Zhang M, Yang Q. 2018. Thermal degradation kinetics of all-trans and cis-carotenoids in a light-induced model system. Food Chemistry. 239:360-368.
Yilmaz B, Sahin K, Bilen H, Ibrahim H, Bahcecioglu, Bilir B, Ashraf S, Halazun K J, Kucuk O. 2015. Carotenoids and non-alcoholic fatty liver disease. Hepatobiliary Surgery Nutrition. 4(3):161–171. doi: 10.3978/j.issn.2304-3881.2015.01.11.
Yip W H, Joe L S, Mustapha W A W, Maskat M Y, Said M. 2014. Characterisation and stability of pigments extracted from Sargassum binderi obtained from Semporna. Sabah. Sains Malaysiana. 43(9):1345–1354.
Zaragozá M C, López D, Sáiz M P, Poquet M, Pérez J, Puig-Parellada P, Mármol F, Simonetti P, Gardana C, Lerat Y, Burtin P, Inisan C, Rousseau I, Besnard M, Mitjavila M T. 2008. Toxicity and antioxidant activity in vitro and in vivo of two Fucus vesiculosus extracts. Journal of Agricultural and Food Chemistry. 56: 7773–7780.
Zhang H, Tang Y, Zhang Y, Zhang S, Qu J, Wang X, Kong R, Han C, Liu Z. 2015. Fucoxanthin: a promising medicinal and nutritional ingredient. Evidence-Based Complementary and Alternative Medicine. (9):10p.
Zhao D, Daeung Y, Kim M J, Gu M Y, Kim S M, Pan C H, Kim G H, Chung D H. 2019. Effects of temperature, light, and pH on the stability of fucoxanthin in an oil-in-water emulsion. Food Chemistry. 291:87-93.
Authors
Dita WardaniA., SusantoE., Nurcahya DewiE., & PurnamayatiL. (2020). Pengaruh Perbedaan Pre-Treatment terhadap Stabilitas Karotenoid dan Fenol pada Ekstrak Sargassum duplicatum selama Penyimpanan: The effect of different pre-treatments on carotenoid and phenol stability of Sargassum duplicatum methanol extract during storage. Jurnal Pengolahan Hasil Perikanan Indonesia, 23(2), 236-247. https://doi.org/10.17844/jphpi.v23i2.30878
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