Abstract
Abstract Two species of brown seaweeds, Saccharina japonica and Undaria pinnatifida were fermented by the red molds; Monascus purpureus and Monascus kaoliang to increase their bio-functional properties. The phenolic contents of S. japonica fermented by M. purpureus (SjMp) and M. kaoliang (SjMk) were the highest 71.53 ± 2.25 and 66.50 ± 4.64 mg gallic acid equivalent/g extract, respectively, whereas the highest flavonoid content was evident in S. japonica fermented by M. purpureus (SjMp) and U. pinnatifida fermented by M. purpureus (UpMp) (27.93 ± 0.28 and 26.88 ± 1.24 mg quercetin equivalent/g extract, respectively). Reducing sugar, protein and essential fatty acids levels also increased in fermented seaweeds. The antioxidant activities of fermented seaweed extracts exhibited significantly (p
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