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The chemical and volatile composition as well as sensory profile of five brown edible seaweeds collected in the United Kingdom, was evaluated. The ash content was 190–280mg/g, NaCl 35.1–115.1mg/g, protein 2.9–6.0g/g, and fat 0.6–5.8g/g (dry basis). Fucus vesiculosus, Fucus spiralis and Ascophyllum nodosum showed higher antioxidant activities (DPPH and FRAP). Nucleotide concentrations were of the same...
Fourteen indigenous microalgal samples from Malaysia were isolated, purified and cultured from fresh, brackish and marine waters. The ability of the microalgae to be natural sources of antioxidants was studied by a screening test using three antioxidant chemical assays [ferric thiocyanate (FTC), thiobarbituric acid (TBA) and 1, 1’-diphenyl-2-picrylhydrazyl (DPPH)]. The results showed that six microalgal...
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