The Effects of Drying on Physico-Chemical Properties and Antioxidant Capacity of the Brown Alga (Hormosira banksii (Turner) Decaisne)

Hormosira banksii is a rich source of polyphenols, which can be utilized in the food or pharmaceutical industries. This study aimed to determine the impact of six drying methods on properties of the alga H. banksii. Our data revealed that drying conditions significantly affected recovery yield, residual moisture, extraction yield, total phenolic content (TPC) as well as antioxidant capacity of H. banksii (P