Biochemical composition of enigmatic green macroalgae, Caulerpa macrodisca Decaisne (Bryopsidales, Chlorophyta)

Zuldin, Wahidatul Husna; Shapawi, Rossita; Shaleh, Sitti Raehanah Muhamad

doi:10.1007/s10811-021-02639-1

Cited by 7 publications

(4 citation statements)

References 28 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…Carbohydrates dominate as the primary constituent, making up nearly 33% of the composition in our study of edible seaweed S. robusta. Our results on carbohydrate content exceed those reported for the edible seaweed K. alvarezii (5-23%) by Suresh Kumar et al (2015) and Adharini et al (2020), yet fall short of the levels reported for edible Caulerpa species (37-50%) in prior studies (Matanjun et al, 2009;Nagappan & Vairappan, 2014;Ahmad et al, 2016;Zhang et al, 2020;Zuldin et al, 2021).…”

Section: Discussioncontrasting

confidence: 92%

“…This falls within the range of 1.03% to 23.62% for Kappaphycus alvarezii. Additionally, it has less protein than edible Caulerpa species (which have between 10.41% and 21.52%), as reported by various researchers (Matanjun et al, 2009;Nagappan & Vairappan, 2014;Ahmad et al, 2016;Wahidatul et al, 2019;Zhang et al, 2020;Zuldin et al, 2021). Carbohydrates dominate as the primary constituent, making up nearly 33% of the composition in our study of edible seaweed S. robusta.…”

Section: Discussionsupporting

confidence: 75%

See 1 more Smart Citation

Proximate Composition, Trace and Macro Element, and Heavy Metal Content of Edible Seaweed Solieria robusta in Tawi-Tawi, Philippines

Ajik,

Tahiluddin

2023

Foodb

View full text Add to dashboard Cite

Solieria robusta is a red seaweed consumed widely by the local population in the southern Philippines. However, current information regarding its proximate composition, trace and macro element, and heavy metal content is lacking. This study marks the first attempt in the Philippines to ascertain the proximate composition, trace and macro element, and heavy metal content of edible seaweed S. robusta. Our findings revealed that S. robusta primarily consists of ash content, measuring 44.30 ± 0.4 g/100 g, followed by carbohydrates at 32.96 ± 0.45 g/100 g. The moisture content of dried S. robusta was 16.91±0.04 g/100 g. The crude protein content of this edible seaweed was determined to be 5.61 ± 0.05 g/100 g, with total fat noted at 0.22 ± 0.01 g/100 g. The average concentration of trace elements (Zn, Fe, Mg, and Cu), macro element (K), and heavy metals (Pb and Cd) followed the order of Zn > Fe > K > Mg > Pb > Cu > Cd. Notably, three essential minerals -Zn, Fe, and K- were present in significant quantities in S. robusta, with concentrations of 219±8.70, 209±5.75, and 9.83±0.22 mg/kg, respectively. However, one trace element, Zn, and one heavy metal, Pb, exceeded the permissible values, and the rest were within the safe limits. This study constitutes a significant contribution to the comprehension of the nutritional profile and mineral composition of S. robusta, emphasizing its potential as a valuable dietary resource.

show abstract

Section: Discussioncontrasting

confidence: 92%

Section: Discussionsupporting

confidence: 75%

Proximate Composition, Trace and Macro Element, and Heavy Metal Content of Edible Seaweed Solieria robusta in Tawi-Tawi, Philippines

Ajik,

Tahiluddin

2023

Foodb

View full text Add to dashboard Cite

show abstract

“…Oksigen terlarut berkisar antara 4,5-10, teknik substrat memiliki oksigen terlarut paling rendah yakni 4,5 mg/L. Kisaran oksigen terlarut yang dapat ditolerir oleh anggur laut berkisar antara 4,7-5,2 mg/L (Zuldin et al, 2019). Hal ini menunjukkan konsentrasi oksigen terlarut dalam wadah budidaya kurang sesuai untuk kehidupan anggur laut.…”

Section: Nounclassified

Pertumbuhan dan Kandungan Klorofil Anggur Laut (Caulerpa Sp) Menggunakan Teknik Budidaya Berbeda

Valentine,

Tangguda,

Hariyadi

et al. 2021

JGT

View full text Add to dashboard Cite

Sea grapes have high economic potential. The development of sea grape cultivation is inseparable from its cultivation techniques. The research objective was to determine the daily growth rate and chlorophyll content of sea grapes in different cultivation techniques. The research was conducted from September to November 2020 at the Polytechnic of Marine and Fisheries, Kupang, East Nusa Tenggara. The treatment in this study was a different cultivation technique with 3 treatments, namely by spreading it (scattering technique), using the substrate (substrate technique), and combining the spread and substrate (combined technique). The results showed no difference in daily growth rate and chlorophyll content even though using different cultivation techniques. The intensity of sunlight more influences the daily growth rate and chlorophyll content. Water quality parameters during the study supported the daily growth rate.

show abstract

“…Latoh is an edible seaweed with good nutritional value and biological activity [9]. Latoh contains crude protein 20.54%, 37,66% carbohydrate, 1.42% crude lipid, and 21.98% crude fiber [10]. In addition, latoh also studied its antioxidant potential, with phenolic content of 2.04-5.47 mg GAE/g and flavonoid content 4.93 mg QE/g with antioxidant activity EC50 2.20 mg/ml [11].…”

Section: Introductionmentioning

confidence: 99%

Characteristic of Mocaf Noodles with Sago Flour Substitution (Metroxylon sago) and Addition of Latoh (Caulerpa lentillifera)

Wahjuningsih¹,

Haslina²,

Nazir³

et al. 2023

Int. J. Adv. Sci. Eng. Inf. Technol.

View full text Add to dashboard Cite

Food can fulfill both functional needs that are beneficial for health and nutritional requirements. Using mocaf (modified cassava flour) has been studied to produce food-processed products with good sensory characteristics, such as dry noodles. Latoh, which is rich in phenolic content and antioxidant activity, can further enhance the functional properties of noodles in addition to serving as a binder. Additionally, the addition of sago starch can improve the texture of the noodles and serve as a source of dietary fiber. This study aimed to study the nutritional value and functional properties of mocaf noodles by adding sago starch and latoh. There were six formula with varying percentages of mocaf flour, including sago with a ratio of 60%:10% (M1), 50%:20% (M2), 40%:30% (M3), 30%:40% (M4), 20%:40% (M5), and 10%:60% (M6), each formula containing 2% latoh flour. The result showed that mocaf noodle contained ash content about 1.32-1,32%, protein content 3.9-4.37%, fat content 0.41-0.67%, carbohydrate content 82.39-83.43% and total calories 339-343 kcal/100g noodles. Formula M3 had higher antioxidant activity (6.6%) and total dietary fiber content (11,54%) compared to other samples. The resistant starch content of noodles ranged from 8.7-12.64% with starch digestibility ranging from 27.27-61.05%. In conclusion, incorporating 30% sago starch, 40% mocaf, and 2% latoh flour in a formula has been found to increase dietary fiber and decrease starch digestibility. This suggests that the formula has the potential to be developed as a functional food.

show abstract

Biochemical composition of enigmatic green macroalgae, Caulerpa macrodisca Decaisne (Bryopsidales, Chlorophyta)

Cited by 7 publications

References 28 publications

Proximate Composition, Trace and Macro Element, and Heavy Metal Content of Edible Seaweed Solieria robusta in Tawi-Tawi, Philippines

Proximate Composition, Trace and Macro Element, and Heavy Metal Content of Edible Seaweed Solieria robusta in Tawi-Tawi, Philippines

Pertumbuhan dan Kandungan Klorofil Anggur Laut (Caulerpa Sp) Menggunakan Teknik Budidaya Berbeda

Characteristic of Mocaf Noodles with Sago Flour Substitution (Metroxylon sago) and Addition of Latoh (Caulerpa lentillifera)

Contact Info

Product

Resources

About