Karim N.U.Mohd Noor N.S.Sofian M.F.Hassan M.Ikhwanuddin M.Nirmal N.P.Mahidol University2024-06-142024-06-142024-01-01CYTA - Journal of Food Vol.22 No.1 (2024)19476337https://repository.li.mahidol.ac.th/handle/20.500.14594/98750Mud crab (Scylla olivacea) is a valuable crustacean that has been consumed as nutritious foods for human body maintenance, delicacy tasting and for medicinal purposes. This study aimed to develop a novel mud crab extract processed through lactic acid fermentation. The objective is to compare the nutritional value, antioxidant properties and lipid profiling of mud crab muscles and hepatopancreas extract. Protein content in mud crab muscles extract (MCME) was significantly (p <.05) higher compared to the hepatopancreas. Lipids in MCME were significantly lower (3.36 ± 3.00%) (p <.05) than in hepatopancreas extract (HE) (14.75 ± 2.14%). Both eicosapentaenoic acid and docosahexaenoic acid content in MCME were relatively higher but not significantly (p >.05) different to HE. The DPPH-radical scavenging activity of both extracts was similar (p >.05). However, the ferric reducing antioxidant power in MCME was higher (p <.05) compared to HE. Therefore, MCME has the potential as an alternative natural antioxidant for healthy product.Chemical EngineeringChemistryEngineeringArticleSCOPUS10.1080/19476337.2024.23639232-s2.0-8519538904019476345