The Use of Natural Solution for Odour Elimination in Red Seaweed (Kappaphycus spp.) and Its Effect on Antioxidant Activity

Abstract

Kappaphycus spp. is highly demanded as raw material for kappa-carrageenan. However, the strong fishy odour of this species may limit its application in the industry. The use of chemical to remove the odour might possess hazard to the human and environment. The use of natural solution such as lemon, tamarind, rice flour and vinegar might be an interesting alternative since it is simple and environmental-friendly. In this study, different varieties of Kappaphycus spp. (K.alvarezii var. Giant (WG), K.alvarezii var. Giant (PG) and K.striatum var. Green flower (GF)) were treated with lemon, tamarind extract, rice flour and vinegar at different concentration in order to investigate its effect on the odour and antioxidant activity. Based on the findings obtained, the highest TPC value (1.311 mg GAE/g), DPPH radical scavenging activity (63.322%) and FRAP value (1.285 mM/g) were observed in GF sample treated with 5% tamarind extract. Sensory analysis showed that samples treated with lemon and tamarind extract obtained the lowest score for fishy odour. The findings suggested that the treatment using 5% and 3% tamarind extract shows a promising benefit in reducing the fishy odour and at the same times, increasing the antioxidant activity.