Characterization of seaweed healthy salt from Indonesian Ulva lactuca and Chaetomorpha sp. flour

Abstract

Healthy salt can be produced from seaweed. Green seaweed Ulva lactuca and Chaetomorpha sp. have the potential to be used as low-sodium salt. The objective of this study was to determine the influence of green seaweed U. lactuca and Chaetomorpha sp. on the characteristics of seaweed salt based on %NaCl, Na/K ratio, and antioxidant activity. Seaweed salt was produced by soaking seaweed flour in distilled water (1:10), extracted at 40 C for 10 minutes, dried with dehydrator at 60 C for 48 hours, and the crystallized samples were ground into a seaweed salt. U. lactuca seaweed salt with yield of 23.67%, Na/K ratio of 1.74, %NaCl of 57.36%, total phenolic content of 466.13 mg GAE/g sample, IC50 value (ABTS) of 147.54 μg/mL, and antioxidant capacity (CUPRAC) of 40.04 μmol ascorbic acid/g seaweed salt. Chaetomorpha sp. salt with yield of 17.33%, Na/K ratio of 1.63, %NaCl of 61.45%, total phenolic content of 677.78 mg GAE/g sample, IC50 value of 95.40 μg/mL, and antioxidant capacity of 59.20 μmol ascorbic acid/g seaweed salt. U. lactuca has low %NaCl and moderate antioxidant activity. Chaetomorpha sp. has high %NaCl but strong antioxidant activity.