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A comparative study of protein-rich extract using food grade extraction procedure from marine algae, Ulva lactuca (Chlorophyta): screening through a two-level factorial experimental design strategy

Seaweed or macroalgae are rich in valuable bioactive compounds like proteins, carotenoids, and phenolics, making them of high commercial interest. This study focuses on investigating the extraction of protein components from the green macroalgae species Ulva lactuca using a conventional extraction m...

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Main Authors: Shukor, Muhammad Idham, Darnis, Deny Susanti, Mohammad Noor, Normawaty, Aminudin, Nurul Iman, Bakhtiar, M. Taher
Format: Proceeding Paper
Language:English
English
Published: AIP Publishing 2024
Subjects:
QD Chemistry
Online Access:http://irep.iium.edu.my/113721/7/113721_A%20comparative%20study%20of%20protein-rich.pdf
http://irep.iium.edu.my/113721/8/113721_A%20comparative%20study%20of%20protein-rich_Scopus.pdf
http://irep.iium.edu.my/113721/
https://pubs.aip.org/aip/acp/article-abstract/3027/1/020020/3303695/A-comparative-study-of-protein-rich-extract-using?redirectedFrom=fulltext
https://doi.org/10.1063/5.0205108
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spelling my.iium.irep.1137212024-08-06T08:44:31Z http://irep.iium.edu.my/113721/ A comparative study of protein-rich extract using food grade extraction procedure from marine algae, Ulva lactuca (Chlorophyta): screening through a two-level factorial experimental design strategy Shukor, Muhammad Idham Darnis, Deny Susanti Mohammad Noor, Normawaty Aminudin, Nurul Iman Bakhtiar, M. Taher QD Chemistry Seaweed or macroalgae are rich in valuable bioactive compounds like proteins, carotenoids, and phenolics, making them of high commercial interest. This study focuses on investigating the extraction of protein components from the green macroalgae species Ulva lactuca using a conventional extraction method with food-grade procedures. We examined the impact of three operational variables: temperature (30–70 °C), duration (1–3 hours), and solute-to-solvent ratio (1-10% w/v) on the extract yield, determined gravimetrically through Kjeldahl analysis. The analysis revealed that the optimal extraction conditions were at 70 °C for 3 hours with a 10:100 (g/mL) solute-to-solvent ratio. The key factors in the extraction process were identified using a Two-Level Factorial design, with the solute-to-solvent ratio showing significant effects and the optimum condition at 10:100 (g/mL). Extraction duration and temperature, however, had a less significant impact on protein yields. The experimental and predicted results were in good agreement, confirming the reliability of the corresponding regression models for prediction. This protein fraction can be further concentrated and purified for use in food formulations. AIP Publishing 2024-07-18 Proceeding Paper PeerReviewed application/pdf en http://irep.iium.edu.my/113721/7/113721_A%20comparative%20study%20of%20protein-rich.pdf application/pdf en http://irep.iium.edu.my/113721/8/113721_A%20comparative%20study%20of%20protein-rich_Scopus.pdf Shukor, Muhammad Idham and Darnis, Deny Susanti and Mohammad Noor, Normawaty and Aminudin, Nurul Iman and Bakhtiar, M. Taher (2024) A comparative study of protein-rich extract using food grade extraction procedure from marine algae, Ulva lactuca (Chlorophyta): screening through a two-level factorial experimental design strategy. In: 4th International Conference on Chemical Processing and Engineering, IC3PE 2022, 27 September 2022, Hybrid, Yogyakarta. https://pubs.aip.org/aip/acp/article-abstract/3027/1/020020/3303695/A-comparative-study-of-protein-rich-extract-using?redirectedFrom=fulltext https://doi.org/10.1063/5.0205108
institution Universiti Islam Antarabangsa Malaysia
building IIUM Library
collection Institutional Repository
continent Asia
country Malaysia
content_provider International Islamic University Malaysia
content_source IIUM Repository (IREP)
url_provider http://irep.iium.edu.my/
language English
English
topic QD Chemistry
spellingShingle QD Chemistry
Shukor, Muhammad Idham
Darnis, Deny Susanti
Mohammad Noor, Normawaty
Aminudin, Nurul Iman
Bakhtiar, M. Taher
A comparative study of protein-rich extract using food grade extraction procedure from marine algae, Ulva lactuca (Chlorophyta): screening through a two-level factorial experimental design strategy
description Seaweed or macroalgae are rich in valuable bioactive compounds like proteins, carotenoids, and phenolics, making them of high commercial interest. This study focuses on investigating the extraction of protein components from the green macroalgae species Ulva lactuca using a conventional extraction method with food-grade procedures. We examined the impact of three operational variables: temperature (30–70 °C), duration (1–3 hours), and solute-to-solvent ratio (1-10% w/v) on the extract yield, determined gravimetrically through Kjeldahl analysis. The analysis revealed that the optimal extraction conditions were at 70 °C for 3 hours with a 10:100 (g/mL) solute-to-solvent ratio. The key factors in the extraction process were identified using a Two-Level Factorial design, with the solute-to-solvent ratio showing significant effects and the optimum condition at 10:100 (g/mL). Extraction duration and temperature, however, had a less significant impact on protein yields. The experimental and predicted results were in good agreement, confirming the reliability of the corresponding regression models for prediction. This protein fraction can be further concentrated and purified for use in food formulations.
format Proceeding Paper
author Shukor, Muhammad Idham
Darnis, Deny Susanti
Mohammad Noor, Normawaty
Aminudin, Nurul Iman
Bakhtiar, M. Taher
author_facet Shukor, Muhammad Idham
Darnis, Deny Susanti
Mohammad Noor, Normawaty
Aminudin, Nurul Iman
Bakhtiar, M. Taher
author_sort Shukor, Muhammad Idham
title A comparative study of protein-rich extract using food grade extraction procedure from marine algae, Ulva lactuca (Chlorophyta): screening through a two-level factorial experimental design strategy
title_short A comparative study of protein-rich extract using food grade extraction procedure from marine algae, Ulva lactuca (Chlorophyta): screening through a two-level factorial experimental design strategy
title_full A comparative study of protein-rich extract using food grade extraction procedure from marine algae, Ulva lactuca (Chlorophyta): screening through a two-level factorial experimental design strategy
title_fullStr A comparative study of protein-rich extract using food grade extraction procedure from marine algae, Ulva lactuca (Chlorophyta): screening through a two-level factorial experimental design strategy
title_full_unstemmed A comparative study of protein-rich extract using food grade extraction procedure from marine algae, Ulva lactuca (Chlorophyta): screening through a two-level factorial experimental design strategy
title_sort comparative study of protein-rich extract using food grade extraction procedure from marine algae, ulva lactuca (chlorophyta): screening through a two-level factorial experimental design strategy
publisher AIP Publishing
publishDate 2024
url http://irep.iium.edu.my/113721/7/113721_A%20comparative%20study%20of%20protein-rich.pdf
http://irep.iium.edu.my/113721/8/113721_A%20comparative%20study%20of%20protein-rich_Scopus.pdf
http://irep.iium.edu.my/113721/
https://pubs.aip.org/aip/acp/article-abstract/3027/1/020020/3303695/A-comparative-study-of-protein-rich-extract-using?redirectedFrom=fulltext
https://doi.org/10.1063/5.0205108
_version_ 1806688386960850944
score 13.211869

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