Norakma, M. N.Zaibunnisa, A. H.Wan Razarinah, W. A. R.Zarei, MohammadSobah, A.Hamid, N.Astuti, P. D.2023-12-192023-12-192023-11-112550-2166https://hdl.handle.net/10919/117227The 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.Pages 102-110application/pdfenCreative Commons Attribution 4.0 InternationalPhenolicsRed algaeArticle - Refereedhttps://doi.org/10.26656/fr.2017.7(S4).137Supplementary 4Zarei, Mohammad [0000-0003-1573-347X]2550-2166