Mineral Content and Phytochemical Properties of Selected Caulerpa Species From Malaysia

Ismail, Mohd Fakhrulddin; Ramaiya, Shiamala Devi; Zakaria, Muta Harah; Ikhsan, Natrah Fatin Mohd; Awang, Mohd Azrie

doi:10.22452/mjs.vol39no3.10

Cited by 7 publications

(9 citation statements)

References 37 publications

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“…In this study, Calcium (Ca) in C. lentilifera and C. racemosa were 0.521 and 0.466%, respectively. This result is lower than that of C. racemosa (2.32%) from Johor, Malaysia [57] and C. racemosa (0.48%) from the South China Sea [24]. Meanwhile, C. lentilifera in this study contained 0.466% Calcium.…”

Section: Discussioncontrasting

confidence: 62%

“…This result was slightly higher than the magnesium content of C. lentilifera (0.43%) from Kei Island, Maluku [67]. Meanwhile, C. racemosa (0.860%) was also higher than C. racemosa (0.69%) in Merambong, Malaysia [57]. In humans, Mg is required in plasma and extracellular fluid, as it facilitates holding an osmotic balance.…”

Section: Discussionmentioning

confidence: 78%

“…This value was higher than that of C. lentilifera (8.92%) from Semporna [44] than C. racemosa (7.48%) from the Philippines [65]. Immoderate salt residue can affect on higher Na yields caused by the air-dry method [57]. Although sodium is needed in the body, if it is excessive it will correlate with the prevalence of high blood pressure [66].…”

Section: Discussionmentioning

confidence: 86%

“…The phosphorus obtained through the two samples above has a higher value than C. racemosa (0.08%) from Johor, Malaysia [57]. However, C. lentillifera from Pattani Bay, Thailand contained a higher P composition than the two types of samples with a value of 1.03% [58].…”

Section: Discussionmentioning

confidence: 99%

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Proximate and mineral compositions of the green seaweeds Caulerpa lentilifera and Caulerpa racemosa from South Sulawesi Coast, Indonesia

Kasmiati

Syahrul

Badraeni

et al. 2022

IOP Conf. Ser.: Earth Environ. Sci.

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This study aimed to evaluate the nutritional and mineral composition of the green seaweeds Caulerpa lentilifera and Caulerpa racemosa collecting from Takalar Water, South Sulawesi, Indonesia. Test of proximate analysis of seaweeds observed was ash, protein, lipid, fiber, and carbohydrate. While the test mineral compositions were phosphorus, calcium, potassium, sodium, magnesium, cuprum, manganese, zinc, ferrum, iodine. The results of the analysis showed that the proximate composition, C. lentilifera had the highest ash content (63.83%) while C. racemosa had the highest carbohydrate content of 38.18%. The results of the mineral analysis showed that C. lentillifera and C. racemosa contained macro and microminerals. The highest macromineral content is Na (10.040% and 16.280%) and followed by K (3.958% and 2.195%), Mg (59.201 ppm and 519.201 ppm), Ca (0.521% and 0.466%) and P (0.270% and 0.335%). The highest microminerals in the two types of seaweed from the largest are Fe (756.1805 and 386.1202 ppm), Mn (59.201 ppm and 519.062 ppm), Zn (10.079 ppm and 3.366 ppm), and Cu (5.496 ppm only in C. racemosa). This study revealed that C. lentilifera and C. racemosa contain constituents with proximate and mineral composition as potential sources of plant foods and good sources of mineral supplements.

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Section: Discussioncontrasting

confidence: 62%

Section: Discussionmentioning

confidence: 78%

Section: Discussionmentioning

confidence: 86%

Section: Discussionmentioning

confidence: 99%

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Proximate and mineral compositions of the green seaweeds Caulerpa lentilifera and Caulerpa racemosa from South Sulawesi Coast, Indonesia

Kasmiati

Syahrul

Badraeni

et al. 2022

IOP Conf. Ser.: Earth Environ. Sci.

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“…Rumput Laut Caulerpa lentilifera merupakan salah satu jenis rumput laut yang mimiliki kandungan mineral cukup melimpah, misalnya natrium dan kalium (Ismail et al, 2020). Kandungan mineral yang menjadi kajian utama dalam pengembangan garam fungsional berbasis rumput laut ialah natrium dan kalium.…”

Section: Hasil Dan Pembahasan Kandungan Mineral Ekstrak Garam Rumput ...unclassified

Ekstraksi Garam Dari Rumput Laut Caulerpa Lentilifera Dengan Kombinasi Perlakuan Agitasi dan Non Agitasi Pada Suhu Yang Berbeda

Nomleni¹,

Henggu²,

Meiyasa³

2022

J. Mar. Res.

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Rumput laut Caulerpa lentilifera merupakan salah satu tumbuhan air yang bermanfaat untuk kehidupan manusia. Hal ini karena rumput laut memiliki kandungan gizi terutama serat pangan hingga kandungan mineral makro dan mikro yang cukup tinggi. Kandungan mineral makro dan mikro tersebut dapat dimanfaatkan sebagai garam fungsional. Metode ekstraksi garam rumput laut Caulerpa lentilifera yang digunakan dalam penelitian ini adalah perlakuan agitasi dan non agitasi pada suhu ekstraksi 70°C, 90°C dan 120°C. Ekstrak garam rumput laut yang dihasilkan lalu dianalisis kandungan natrium, kalium, rasio natrium-kalium (Na/K), Natrium-Klorida (NaCl), organoleptik dan rendemen. Hasil penelitian menunjukkan bahwa perbedaan metode ekstraksi (agitasi dan non agitasi) pada suhu ekstraksi yang berbeda (70°C, 90°C, 120°C) memberikan pengaruh terhadap kandungan kalium. Namun metode tersebut tidak turut memberikan pengaruh signifikan terhadap kandungan natrium. Kandungan natrium, kalium, dan Na:K terpilih berada pada perlakuan agitasi pada 120°C dengan rata-rata kandungan natrium sebesar 16,37 mg/kg, kalium 18,45 mg/kg, rasio Na:K 1,53 mg/kg. Sedangkan kandungan NaCl yang terkandung dalam ekstrak garam rumput laut berkisar antara 42,32-55,90 mg/kg. Penerimaan panelis (rasa, warna, aroma, tekstur) terhadap produk ekstrak garam rumput laut yang dihasilkan ialah memberikan kesan agak suka hingga sangat suka terutama pada rasa, aroma dan warna. Tingkat kesukaan tersebut terletak pada rasa asin (spesifik garam) dan terdapat sedikit rasa umami. Total rendemen ekstrak garam rumput laut Caulerpa lentilifera tertinggi diperoleh pada perlakuan agitasi dengan rata-rata rendemen mencapai 2,97%, sedangkan non agitasi hanya berkisar 1,41%. Caulerpa lentilifera seaweed is one of the aquatic plants that is useful for human life. This is because seaweed has a high nutritional content, especially dietary fiber, due to the high content of macro and micro minerals. The macro and micro-mineral content can be used as functional salts. The salt extraction method of Caulerpa lentilifera seaweed used in this study was agitated and non-agitated at extraction temperatures of 70 °C, 90 °C, and 120 °C. The resulting seaweed salt extract was then analyzed for the content of sodium, potassium, sodium-potassium ratio (Na/K), sodium-chloride (NaCl), organoleptic and yield. The results showed that the different extraction methods (agitated and non-agitated) at different extraction temperatures (70 °C, 90 °C, and 120 °C) had an effect on the potassium content. However, this method did not have a significant effect on the sodium content. The selected sodium, potassium, and Na:K content were in agitation treatment at 120°C with an average sodium content of 16.37 mg/kg, potassium 18.45 mg/kg, Na:K ratio 1.53 mg/kg . While the NaCl content contained in the seaweed salt extract ranged from 42.32-55.90 mg/kg. The panelists' acceptance (taste, color, flavour, texture) of the resulting seaweed salt extract product was to give the impression of being somewhat like to really liking it, especially on taste, flavor, and color. The level of preference lies in the salty taste (specifically salt), and there is a slight umami taste. The highest total yield of Caulerpa lentilifera seaweed salt extract was obtained in the agitation treatment, with the average yield reaching 2.97%, while the non-agitated was only 1.41%.

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Sea grapes (Caulerpa lentillifera J. Agardh, Chlorophyta) for human use: Structured review on recent research in cultivation, nutritional value, and post-harvest management

et al. 2023

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Seaweeds are a major contributor to global marine aquaculture production, with the biomass being mainly used, among others, for human nutrition, pharmaceutics, and cosmetics. However, green seaweeds are severely underrepresented, compared to red and brown macroalgae. Caulerpa lentillifera (known as “sea grapes” or “green caviar”) is an edible, green seaweed with a distinctive texture and various nutritional benefits. In this review, all articles on sea grapes published between 1900 and October 2022 and found in the scientific citation databases Scopus and Web of Science (search string: “caulerpa” AND “lentillifera”) were grouped by research topic and the intended application following the PRISMA approach. 51% of the 130 articles included in the review focused on the topic of “Biochemical composition”, followed by “Water treatment” (18%) and “Ecophysiology” (15%). The most prominent application was “Pharmaceutics”, followed by “Cultivation” and “Fundamental research”. In order to provide a knowledge base to researchers and practitioners of C. lentillifera aquaculture, research that was simultaneously grouped under one of the topics “Biochemical composition”, “Water treatment”, or “Ecophysiology” and the applications “Cultivation”, “Nutritional value” or “Post-harvest” was summarized in more detail. Light management of sea grapes, their use as a high-value co-culture species and the capacity to bioremediate nutrients, as well as their short shelf-life were identified as important areas of research interest. The assessment revealed several knowledge gaps, for example the need for intra-species comparisons of C. lentillifera biochemical composition across spatial and temporal scales.

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Mineral Content and Phytochemical Properties of Selected Caulerpa Species From Malaysia

Cited by 7 publications

References 37 publications

Proximate and mineral compositions of the green seaweeds Caulerpa lentilifera and Caulerpa racemosa from South Sulawesi Coast, Indonesia

Proximate and mineral compositions of the green seaweeds Caulerpa lentilifera and Caulerpa racemosa from South Sulawesi Coast, Indonesia

Ekstraksi Garam Dari Rumput Laut Caulerpa Lentilifera Dengan Kombinasi Perlakuan Agitasi dan Non Agitasi Pada Suhu Yang Berbeda

Sea grapes (Caulerpa lentillifera J. Agardh, Chlorophyta) for human use: Structured review on recent research in cultivation, nutritional value, and post-harvest management

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