Enhancement of phenolics extraction from red algae (Kappaphycus spp.) using solid-state fermentation

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dc.contributor.authorNorakma, M. N.en
dc.contributor.authorZaibunnisa, A. H.en
dc.contributor.authorWan Razarinah, W. A. R.en
dc.contributor.authorZarei, Mohammaden
dc.contributor.authorSobah, A.en
dc.contributor.authorHamid, N.en
dc.contributor.authorAstuti, P. D.en
dc.date.accessioned2023-12-19T20:00:15Zen
dc.date.available2023-12-19T20:00:15Zen
dc.date.issued2023-11-11en
dc.description.abstractThe effects of solid-state fermentation (SSF) on microbial growth contribute to the bio-enrichment 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, β-glucosidase, 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.en
dc.description.versionPublished versionen
dc.format.extentPages 102-110en
dc.format.mimetypeapplication/pdfen
dc.identifier.doihttps://doi.org/10.26656/fr.2017.7(S4).13en
dc.identifier.eissn2550-2166en
dc.identifier.issn2550-2166en
dc.identifier.issueSupplementary 4en
dc.identifier.orcidZarei, Mohammad [0000-0003-1573-347X]en
dc.identifier.urihttps://hdl.handle.net/10919/117227en
dc.identifier.volume7en
dc.language.isoenen
dc.publisherRynnye Lyan Resourcesen
dc.rightsCreative Commons Attribution 4.0 Internationalen
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/en
dc.subjectPhenolicsen
dc.subjectRed algaeen
dc.titleEnhancement of phenolics extraction from red algae (Kappaphycus spp.) using solid-state fermentationen
dc.title.serialFood Researchen
dc.typeArticle - Refereeden
dc.type.dcmitypeTexten
dc.type.otherJournal Articleen
pubs.organisational-group/Virginia Techen
pubs.organisational-group/Virginia Tech/Agriculture & Life Sciencesen
pubs.organisational-group/Virginia Tech/Agriculture & Life Sciences/Virginia Seafood ARECen

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