Chemical composition and physicochemical properties of red seaweed (Kappaphycus alvarezii) and brown seaweed (Sargassum polycystum) from Sabah, Malaysia

Mohd Subakir, Farah Nurshahida and Hamimi, I. A. and Mohd Azman, N. A. and Zaharudin, Nazikussabah (2023) Chemical composition and physicochemical properties of red seaweed (Kappaphycus alvarezii) and brown seaweed (Sargassum polycystum) from Sabah, Malaysia. In: AIP Conference Proceedings; 3rd Symposium on Industrial Science and Technology, SISTEC 2021 , 25 - 26 August 2021 , Pahang, Virtual. pp. 1-10., 2682 (050004). ISSN 0094-243X ISBN 978-073544326-6

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DOI/Official URL: https://doi.org/10.1063/5.0114177

Abstract

The proximate composition, amino acid composition and some physico-chemical properties of two type of seaweeds Kappaphycus alvarezii and Sargassum polycystum which widely cultivated in Sabah, Malaysia were investigated. S. polycystum showed the highest level of protein and crude fibre with 11.69% and 39.863% dry weight, respectively. Minor component was fat 0.12-0.13% in both seaweeds. As for the physicochemical properties of the seaweeds, their swelling capacity (SWC) ranged from 13.33 to 35.83 mL/g while water retention capacity (WRC), and oil retention capacity (ORC) ranged from 8.18 to10.59 g/g dry weight and 2.68 to 3.32 g/g dry weight, respectively. SWC and ORC of K. alvarezzi was higher than S. polycystum (p<0.05). Both seaweeds contained high amounts of minerals and balanced amino acid profiles. This study suggested that K. alvarezzi has high nutritional value which could be potentially used as ingredients in human food application.

Item Type:	Conference or Workshop Item (Lecture)
Additional Information:	Indexed by Scopus
Uncontrolled Keywords:	Kappaphycus alvarezii; Sargassum polycystum; Marine seaweeds
Subjects:	Q Science > QK Botany S Agriculture > S Agriculture (General) T Technology > TP Chemical technology
Faculty/Division:	Faculty of Industrial Sciences And Technology Institute of Postgraduate Studies
Depositing User:	Ms. Nazikussabah Zaharudin
Date Deposited:	16 Mar 2023 06:23
Last Modified:	16 Mar 2023 06:23
URI:	http://umpir.ump.edu.my/id/eprint/37102
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