PHENOL COMPONENT OF FRESH AND BOILED SEA GRAPES (CAULERPA SP.) FROM TUAL, MALUKU
<em>Caulerpa </em>sp. commonly found in Tual, Southeast Maluku waters. <em>Caulerpa </em>sp. is generally consumed by coastal communities in it is raw form as salads or boiled. Nutrient information and total phenol compounds of <em>Caulerpa </em>sp. during boiling...
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| Autores principales: | , , , |
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| Formato: | article |
| Lenguaje: | EN |
| Publicado: |
Department of Food Technology
2019
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| Materias: | |
| Acceso en línea: | https://doaj.org/article/94ee53b644c74f8d9be54b4840f89fb3 |
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| Sumario: | <em>Caulerpa </em>sp. commonly found in Tual, Southeast Maluku waters. <em>Caulerpa </em>sp. is generally consumed by coastal communities in it is raw form as salads or boiled. Nutrient information and total phenol compounds of <em>Caulerpa </em>sp. during boiling has not been reported. The aim of this study is to determine bioactive components and the levels of total phenol compounds <em>Caulerpa </em>sp. as a result of the boiling process. The boiling process is carried out for 5 minutes at 90 . Boiling process causes loss of flavonoids in <em>Caulerpa </em>sp. Total phenol compounds after boiling decreased by 11.76 mg GAE/g extract. Total phenolic of fresh <em>Caulerpa </em>sp. has better results than by boiling process. |
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