Nutritional composition, antioxidant activity and hypotensive effect of brown seaweed (Sargassum polycystum) enriched bread

Hypertension is a major risk factor of cardiovascular diseases globally. Studies have shown that there is a positive association between seaweed intake and lower blood pressure as indicated in animal studies as well as limited human trials. Hence, this study was designed to investigate the hypotensi...

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Main Author:	Noraidah Haini
Format:	Thesis
Language:	English English
Published:	2017
Subjects:	TP1-1185 Chemical technology
Online Access:	https://eprints.ums.edu.my/id/eprint/37710/1/24%20PAGES.pdf https://eprints.ums.edu.my/id/eprint/37710/2/FULLTEXT.pdf
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spelling	my-ums-ep.377102023-11-29T02:22:05Z Nutritional composition, antioxidant activity and hypotensive effect of brown seaweed (Sargassum polycystum) enriched bread 2017 Noraidah Haini TP1-1185 Chemical technology Hypertension is a major risk factor of cardiovascular diseases globally. Studies have shown that there is a positive association between seaweed intake and lower blood pressure as indicated in animal studies as well as limited human trials. Hence, this study was designed to investigate the hypotensive effect of Sargassum polycystum (SP) enriched bread on blood pressure among pre-hypertensive subjects. In this open label crossover trial, 12 subjects were randomly divided into two groups, who later received seaweed bread and control bread for 8 weeks with two months washout period. 5. po/ycystum powder (5 - 25%) was incorporated with wheat flour in producing yeast breads. These formulated breads were examined for their nutritional composition, antioxidant activities and sensory acceptance. The study showed that nutritional values of seaweed breads were significantly different from the control bread (p<0.05); wherein SP enriched breads contained ash ( 1.16 - 4.74%), moisture (34.65 - 37.57%), crude fat (6.45 - 6.98%), crude protein (8.74 - 8.92%), dietary fibre (2.26 - 9.71 %) on dry weight basis, besides having significant composition of macro minerals (Na, K, Ca and Mg) content. Ethanolic extracts of S. polycystum enriched breads possessed significantly higher total phenolic content (5.34 - 13.85 mg PGE/g dry extract), ferric reducing antioxidant power (FRAP) (122.89 - 162.06 μM FE/g dry extract) and DPPH radical scavenging activity (2.09 - 9.07 mg/ml) than water extracts (p<0.05). Sensory evaluation of breads using hedonic test has shown that bread enriched with 10% SP powder was selected as the best formulation among all seaweed breads (p<0.05), whereby its shelf life test showed that it is safe for 7-day consumption. In vitro test of antihypertensive assay showed that SP powder (0.41 mg/ml) and 10% seaweed bread (3.13 mg/ml) possessed higher ACE-inhibitor capacities than the control bread (25.01 mg/ml) (p<0.05). Intervention trial showed that subjects consuming seaweed bread resulted in significantly lower systolic blood pressure, diastolic blood pressure, pulse and total cholesterol (p<0.05). On contrary, subjects consuming control bread showed that there was no significant change in diastolic blood pressure but their systolic blood pressure, pulse and total cholesterol were significantly higher than the baseline (p<0.05). On the whole, the new therapeutic discovery of hypotensive effect in SP powder would contribute to health-promoting properties of seaweed as well as providing useful information to local industries for potential development of food and health products. 2017 Thesis https://eprints.ums.edu.my/id/eprint/37710/ https://eprints.ums.edu.my/id/eprint/37710/1/24%20PAGES.pdf text en public https://eprints.ums.edu.my/id/eprint/37710/2/FULLTEXT.pdf text en validuser masters Universiti Malaysia Sabah Fakulti Sains Makanan dan Pemakanan
institution	Universiti Malaysia Sabah
collection	UMS Institutional Repository
language	English English
topic	TP1-1185 Chemical technology
spellingShingle	TP1-1185 Chemical technology Noraidah Haini Nutritional composition, antioxidant activity and hypotensive effect of brown seaweed (Sargassum polycystum) enriched bread
description	Hypertension is a major risk factor of cardiovascular diseases globally. Studies have shown that there is a positive association between seaweed intake and lower blood pressure as indicated in animal studies as well as limited human trials. Hence, this study was designed to investigate the hypotensive effect of Sargassum polycystum (SP) enriched bread on blood pressure among pre-hypertensive subjects. In this open label crossover trial, 12 subjects were randomly divided into two groups, who later received seaweed bread and control bread for 8 weeks with two months washout period. 5. po/ycystum powder (5 - 25%) was incorporated with wheat flour in producing yeast breads. These formulated breads were examined for their nutritional composition, antioxidant activities and sensory acceptance. The study showed that nutritional values of seaweed breads were significantly different from the control bread (p<0.05); wherein SP enriched breads contained ash ( 1.16 - 4.74%), moisture (34.65 - 37.57%), crude fat (6.45 - 6.98%), crude protein (8.74 - 8.92%), dietary fibre (2.26 - 9.71 %) on dry weight basis, besides having significant composition of macro minerals (Na, K, Ca and Mg) content. Ethanolic extracts of S. polycystum enriched breads possessed significantly higher total phenolic content (5.34 - 13.85 mg PGE/g dry extract), ferric reducing antioxidant power (FRAP) (122.89 - 162.06 μM FE/g dry extract) and DPPH radical scavenging activity (2.09 - 9.07 mg/ml) than water extracts (p<0.05). Sensory evaluation of breads using hedonic test has shown that bread enriched with 10% SP powder was selected as the best formulation among all seaweed breads (p<0.05), whereby its shelf life test showed that it is safe for 7-day consumption. In vitro test of antihypertensive assay showed that SP powder (0.41 mg/ml) and 10% seaweed bread (3.13 mg/ml) possessed higher ACE-inhibitor capacities than the control bread (25.01 mg/ml) (p<0.05). Intervention trial showed that subjects consuming seaweed bread resulted in significantly lower systolic blood pressure, diastolic blood pressure, pulse and total cholesterol (p<0.05). On contrary, subjects consuming control bread showed that there was no significant change in diastolic blood pressure but their systolic blood pressure, pulse and total cholesterol were significantly higher than the baseline (p<0.05). On the whole, the new therapeutic discovery of hypotensive effect in SP powder would contribute to health-promoting properties of seaweed as well as providing useful information to local industries for potential development of food and health products.
format	Thesis
qualification_level	Master's degree
author	Noraidah Haini
author_facet	Noraidah Haini
author_sort	Noraidah Haini
title	Nutritional composition, antioxidant activity and hypotensive effect of brown seaweed (Sargassum polycystum) enriched bread
title_short	Nutritional composition, antioxidant activity and hypotensive effect of brown seaweed (Sargassum polycystum) enriched bread
title_full	Nutritional composition, antioxidant activity and hypotensive effect of brown seaweed (Sargassum polycystum) enriched bread
title_fullStr	Nutritional composition, antioxidant activity and hypotensive effect of brown seaweed (Sargassum polycystum) enriched bread
title_full_unstemmed	Nutritional composition, antioxidant activity and hypotensive effect of brown seaweed (Sargassum polycystum) enriched bread
title_sort	nutritional composition, antioxidant activity and hypotensive effect of brown seaweed (sargassum polycystum) enriched bread
granting_institution	Universiti Malaysia Sabah
granting_department	Fakulti Sains Makanan dan Pemakanan
publishDate	2017
url	https://eprints.ums.edu.my/id/eprint/37710/1/24%20PAGES.pdf https://eprints.ums.edu.my/id/eprint/37710/2/FULLTEXT.pdf
_version_	1794022679362142208

Nutritional composition, antioxidant activity and hypotensive effect of brown seaweed (Sargassum polycystum) enriched bread

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