Antioxidant, antidiabetic activities and consumer acceptance of Sargassum hystrix tea combined with cinnamon powder

Sargassum hystrix is a species of brown seaweed containing bioactive compounds and hasthe potential to be used as a functional drink. This study was aimed to determine thefucoidan content, antioxidant, antidiabetic activities, and consumer acceptance rate ofcombining cinnamon powder to manufacture S. hystrix seaweed tea. The process wascarried out by washing, drying, cutting, blending, weighing, roasting, and packaging theseaweed. Furthermore, the seaweed was tested to determine the total phenolic content,antioxidant (scavenging of hydroxyl radical and superoxide anion), antidiabetic (inhibitionof α-glucosidase and α-amylase) activities and sensory evaluation. The results showed thatthe addition of cinnamon powder affected the total phenol content, antioxidant andantidiabetic activities, and consumer acceptance of S. hystrix tea. Meanwhile, an increasein the amount (0 ~ 5%) of cinnamon powder reduced levels of antioxidants (46.90±0.92 to39.53±0.11% for hydroxyl radical scavenging activity, and 82.00±1.19 to 73.56±1.23%for superoxide anion scavenging activity), with a rise in antidiabetic activity (22.27±1.74to 83.98±2.37% for inhibition activity of α-glucosidase and 72.94±1.55 to 95.83±1.06%for inhibition activity of α-amylase). In addition, the use of 5% and 2% cinnamon powderhas the ability to overcome the fishy smell and taste, respectively.