Enhancement of Phenolics Extraction from Red Algae (Kappaphycus spp.) Using Solid-State Fermentation

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aut.relation.endpage110
aut.relation.issueSupplementary 4
aut.relation.journalFood Research
aut.relation.startpage102
aut.relation.volume7
dc.contributor.authorM.N., Norakma
dc.contributor.authorA.H., Zaibunnisa
dc.contributor.authorW.A.R., Wan Razarinah
dc.contributor.authorZarei, M
dc.contributor.authorSobah, A
dc.contributor.authorHamid, N
dc.contributor.authorAstuti, PD
dc.date.accessioned2024-02-07T23:08:34Z
dc.date.available2024-02-07T23:08:34Z
dc.date.issued2023-11-11
dc.description.abstractThe effects of solid-state fermentation (SSF) on microbial growth contribute to the bioenrichment and availability of phenolic compounds in different varieties of Kappaphycus spp. red algae through the action of hydrolytic enzymes produced are investigated. Three different red algae samples were used; K. striatum var. green flower (GF), K. alvarezii var. white giant (WG) and K. alvarezii var. purple giant (PG). SSF was performed using A. oryzae for 0 to 6 days at 30°C. Results obtained demonstrated that the highest (p<0.05) extraction of phenolics (10.022 mg GAE/g and 14.90 mg CE/g), and antioxidant properties (72.47% activity of DPPH radical scavenging and 18.23 mM/g FRAP value respectively) was obtained for GF sample at day 4 of fermentation. Cellulase, βglucosidase, and xylanase were found to be responsible for enhancing phenolics and antioxidant activity of WG and GF varieties by releasing bound phenolics. However, for the PG sample, β-glucosidase showed a significant relationship with TPC and antioxidant activity.
dc.identifier.citationFood Research, ISSN: 2550-2166 (Print); 2550-2166 (Online), Rynnye Lyan Resources, 7(Supplementary 4), 102-110. doi: 10.26656/fr.2017.7(s4).13
dc.identifier.doi10.26656/fr.2017.7(s4).13
dc.identifier.issn2550-2166
dc.identifier.issn2550-2166
dc.identifier.urihttp://hdl.handle.net/10292/17201
dc.languageen
dc.publisherRynnye Lyan Resources
dc.relation.urihttps://www.myfoodresearch.com/uploads/8/4/8/5/84855864/_12__fr-dom-13_norakma.pdf
dc.rightsFood Research is an OPEN ACCESS journal that adheres to the Budapest Open Access Initiative (BOAI) definition of open access. All articles published in Food Research is freely available online and users have the right to read, download, copy, distribute, print, search, or link to the full texts of these articles.
dc.rights.accessrightsOpenAccess
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/
dc.subject30 Agricultural, Veterinary and Food Sciences
dc.subject3006 Food Sciences
dc.titleEnhancement of Phenolics Extraction from Red Algae (Kappaphycus spp.) Using Solid-State Fermentation
dc.typeJournal Article
pubs.elements-id529352
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