Kesan kaedah pemendakan berbeza terhadap ciri fizikokimia dan aktiviti antioksidan alginat daripada Sargassum sp.

Translated title of the contribution: Effects of different precipitation method on physicochemical properties and antioxidant activities of alginates from Sargassum sp.

Sze Ling Lim, Sharifah Habibah Syed Khalafu, Wan Aida Wan Mustapha, Seng Joe Lim

Research output: Contribution to journalArticle

2 Citations (Scopus)

Abstract

Alginate is an anionic structural polysaccharide that is found in the matrix of brown algae and normaly used as gelling, emulsifying and stabilizing agents in food industry. The aim of this research was to determine the effects of different alginate precipitation methods towards its physicochemical properties and antioxidant activity. In this research, alginate was extracted from Sargassum sp. using two different precipitation methods, where alginates were precipitated using calcium salt and acid (sample A), and also precipitated using acid and ethanol (sample B). The extraction yield of alginates were 28.16% and 18.24% for sample A and sample B, respectively. ATR-FTIR analysis showed that the polysaccharides extracted from Sargassum sp. were indeed alginates. The physicochemical characteristics determined were colour, viscosity, gelling activity and free radical DPPH scavenging activity and were compared with commercial alginate (Sigma-Aldrich). Extracted alginates were yellow brownish in colour and have pseudoplastic viscosity with sheer thinning behaviour. Gelling activities of both sample (A & B) were significantly different, (p<0.05) compared to that of commercial alginate. Meanwhile, the scavenging activity of DPPH free radical in sample A was higher than commercial alginate (20.10 ±3.84 & 11.89 ±3.12). Overall, precipitation method of sample A was better than sample B due to higher yield of alginate, higher antioxidant activity and almost similar physicochemical properties to commercial alginate.

Original languageIndonesian
Pages (from-to)1807-1816
Number of pages10
JournalSains Malaysiana
Volume46
Issue number10
DOIs
Publication statusPublished - 1 Oct 2017

Fingerprint

Sargassum
alginates
physicochemical properties
antioxidant activity
gelation
methodology
sampling
viscosity
polysaccharides
Phaeophyceae
color
acids
emulsifying
food industry
ethanol

Keywords

  • Alginate
  • Antioxidant
  • Physicochemical
  • Precipitation method
  • Sargassum sp.

ASJC Scopus subject areas

  • General

Cite this

Kesan kaedah pemendakan berbeza terhadap ciri fizikokimia dan aktiviti antioksidan alginat daripada Sargassum sp. / Lim, Sze Ling; Syed Khalafu, Sharifah Habibah; Wan Mustapha, Wan Aida; Lim, Seng Joe.

In: Sains Malaysiana, Vol. 46, No. 10, 01.10.2017, p. 1807-1816.

Research output: Contribution to journalArticle

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abstract = "Alginate is an anionic structural polysaccharide that is found in the matrix of brown algae and normaly used as gelling, emulsifying and stabilizing agents in food industry. The aim of this research was to determine the effects of different alginate precipitation methods towards its physicochemical properties and antioxidant activity. In this research, alginate was extracted from Sargassum sp. using two different precipitation methods, where alginates were precipitated using calcium salt and acid (sample A), and also precipitated using acid and ethanol (sample B). The extraction yield of alginates were 28.16{\%} and 18.24{\%} for sample A and sample B, respectively. ATR-FTIR analysis showed that the polysaccharides extracted from Sargassum sp. were indeed alginates. The physicochemical characteristics determined were colour, viscosity, gelling activity and free radical DPPH scavenging activity and were compared with commercial alginate (Sigma-Aldrich). Extracted alginates were yellow brownish in colour and have pseudoplastic viscosity with sheer thinning behaviour. Gelling activities of both sample (A & B) were significantly different, (p<0.05) compared to that of commercial alginate. Meanwhile, the scavenging activity of DPPH free radical in sample A was higher than commercial alginate (20.10 ±3.84 & 11.89 ±3.12). Overall, precipitation method of sample A was better than sample B due to higher yield of alginate, higher antioxidant activity and almost similar physicochemical properties to commercial alginate.",
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