Enhancement of phenolics extraction from red algae (Kappaphycus spp.) using solid-state fermentation

• Published in: Food Research
• Main Author: Norakma M.N.; Zaibunnisa A.H.; Wan Razarinah W.A.R.; Zarei M.; Sobah A.; Hamid N.; Astuti P.D.
• Format: Article
• Language: English
• Published: Rynnye Lyan Resources 2023
• Online Access: https://www.scopus.com/inward/record.uri?eid=2-s2.0-85177846074&doi=10.26656%2ffr.2017.7%28S4%29.13&partnerID=40&md5=5ba5a3897860ce872ce83eb797f2d3d7

The 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. © 2023 The Authors. Published by Rynnye Lyan Resources.