The proximate composition, vitamin C, α-tocopherol, dietary fibers, minerals, fatty acid and amino acid profiles of three tropical edible seaweeds, Eucheuma cottonii (Rhodophyta), Caulerpa lentillifera (Chlorophyta) and Sargassum polycystum (Phaeophyta) were studied. The seaweeds were high in ash (37.15-46.19%) and dietary fibers (25.05-39.67%) and low in lipid content (0.29-1.11%) on dry weight (DW) basis. These seaweeds contained 12.01-15.53% macro-minerals (Na, K, Ca and Mg) and 7.53-71.53 mg.100 g −1 trace minerals (Fe, Zn, Cu, Se and I). The crude protein content of E. cottonii (9.76% DW) and C. lentillifera (10.41% DW) were higher than that of S. polycystum (5.4% DW), and protein chemical scores are between 20 and 67%. The PUFA content of E. cottonii was 51.55%, C. lentillifera 16.76% and S. polycystum 20.34%. Eicosapentaenoic acid (EPA), accounted for 24.98% of all fatty acids in E. cottonii. These seaweeds have significant vitamin C (∼35 mg.100 g −1 ) and α-tocopherol (5.85-11.29 mg.100 g −1 ) contents.

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The performance of the high-oleic Moringa oleifera seed oil (MoO) in deep-frying was evaluated by comparing its frying stability with other conventional frying oils [canola (CLO), soybean (SBO), and palm olein (PO)]. The oils were used as a frying media to fry potato chips for 6 h a day up to a maximum of 5 days. Standard methods for the determination of used frying oil deterioration such as changes in color, viscosity, free fatty acids (FFA), peroxide value (PV), p-anisidine value (p-AV), iodine value (IV), specific extinction (E |cm %233 and 269 nm) and total polar compounds (TPC) were used to evaluate the oils. At the end of the frying period, the change in percent FFA from the initial to final day of frying were as follows SBO (60.0%), PSO (65.0%), MoO (66.6%) and CLO (71.4%) and the change in p-AV and TOTOX value of MoO were found to be significantly lower (P < 0.05) than the rest of the oils tested, followed by PO, with the highest values obtained in CLO and SBO. The levels of conjugated dienes and trienes (E |cm %at 233 and 269 nm) throughout the frying period were lowest in MoO and PO followed CLO, with highest levels found in SBO. The rate of darkening and increase in viscosity were proportional to the frying time for all the oils. PO darkened earlier followed by CLO. At the end of frying period, TPC was significantly (P < 0.05) lower in MoO (20.78%) and PSO (21.23%), as compared to CLO (28.73%) and SBO (31.82%).

The antioxidant activity of eight edible species of Malaysian North Borneo seaweeds obtained from Sabah waters (Kudat, Tanjung Aru and Semporna) consisting of three red seaweeds (Eucheuma cottonii, E. spinosum and Halymenia durvillaei), two green seaweeds (Caulerpa lentillifera and C. racemosa) and three brown seaweeds (Dictyota dichotoma, Sargassum polycystum and Padina sp.) were determined. Methanol and diethyl ether were used as extraction solvent. The antioxidant activities were determined by two methods, TEAC (trolox equivalent antioxidant capacity) and FRAP (ferric reducing antioxidant power) assays. The total phenolic content of the extract was determined according to the Folin-Ciocalteu method and results were expressed as phloroglucinol equivalents. The methanolic extracts of green seaweeds, C. lentillifera and C. racemosa, and the brown seaweed, S. polycystum showed better radical-scavenging and reducing power ability, and higher phenolic content than the other seaweeds. The TEAC and FRAP assays showed positive and significantly high correlation (R 2 =0.89). There was a strong correlation (R 2 =0.96) between the reducing power and the total phenolic content of the seaweeds methanolic dry extracts. These seaweeds could be potential rich sources of natural antioxidants.

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