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Effect of different extraction methods on vitamin B12 from edible green seaweed, Ulva lactuca by 2-Level Factorial Design

Ulva lactuca has been known for its valuable biological properties such as antioxidant and antiviral due to the presence of several bioactive compounds like vitamins, polysaccharides, and lipids. In the present study, different extraction procedures of vitamin B12 were compared. Four types of dried...

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Main Authors: Ruslan, Fatin Shazwani, Darnis, Deny Susanti, Mohammad Noor, Normawaty, Bakhtiar, M. Taher, Aminudin, Nurul Iman
Format: Conference or Workshop Item
Language:English
English
Published: 2021
Subjects:
QD Chemistry
Online Access:http://irep.iium.edu.my/91752/1/Programme%20Book%20iCAST%202021.pdf
http://irep.iium.edu.my/91752/2/iCAST%20Submission18.pdf
http://irep.iium.edu.my/91752/
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spelling my.iium.irep.917522021-09-09T01:26:11Z http://irep.iium.edu.my/91752/ Effect of different extraction methods on vitamin B12 from edible green seaweed, Ulva lactuca by 2-Level Factorial Design Ruslan, Fatin Shazwani Darnis, Deny Susanti Mohammad Noor, Normawaty Bakhtiar, M. Taher Aminudin, Nurul Iman QD Chemistry Ulva lactuca has been known for its valuable biological properties such as antioxidant and antiviral due to the presence of several bioactive compounds like vitamins, polysaccharides, and lipids. In the present study, different extraction procedures of vitamin B12 were compared. Four types of dried U. lactuca (oven-dried, sun-dried, air-dried, freeze-dried) were subjected to three different extraction methods each (boiling, orbital shaking, and ultrasonic-assisted extraction (UAE)). Also, the effect of solvent:solvent (MeOH:H2O), solute:solvent ratio, and pH on the total vitamin B12 content were screened and statistically analysed using 2-Level Factorial design from RSM. The retention time (RT) from HPLC of all crude extracts were corresponded with the RT of standard cyanocobalamin (CN-Cbl) at 1.9 minutes. The extraction of CN-Cbl by orbital shaking gave insignificant (p > 0.05) result on the yield of CN-Cbl, compared to the boiling and UAE methods when oven-dried U. lactuca were extracted (p < 0.05). The highest concentration of CN-Cbl (0.0236 mg/mL) was recorded when extracted by UAE method at parameters of 25:75 % MeOH:H2O, pH 3, 3 g: 60 mL solute:solvent ratio. Statistically, the concentration of CN-Cbl increased significantly (p < 0.05) with decreasing MeOH:H2O, solute:solvent ratios and pH when U. lactuca was subjected to oven-dried drying method, and extracted using UAE method. Hence, these factors may be further optimised in the future research to extract a better yield of CN-Cbl. 2021-08-24 Conference or Workshop Item NonPeerReviewed application/pdf en http://irep.iium.edu.my/91752/1/Programme%20Book%20iCAST%202021.pdf application/pdf en http://irep.iium.edu.my/91752/2/iCAST%20Submission18.pdf Ruslan, Fatin Shazwani and Darnis, Deny Susanti and Mohammad Noor, Normawaty and Bakhtiar, M. Taher and Aminudin, Nurul Iman (2021) Effect of different extraction methods on vitamin B12 from edible green seaweed, Ulva lactuca by 2-Level Factorial Design. In: 7th International Conference on Advancement in Science & Technology, 24-26 August 2021, Virtual. (Unpublished)
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
Ruslan, Fatin Shazwani
Darnis, Deny Susanti
Mohammad Noor, Normawaty
Bakhtiar, M. Taher
Aminudin, Nurul Iman
Effect of different extraction methods on vitamin B12 from edible green seaweed, Ulva lactuca by 2-Level Factorial Design
description Ulva lactuca has been known for its valuable biological properties such as antioxidant and antiviral due to the presence of several bioactive compounds like vitamins, polysaccharides, and lipids. In the present study, different extraction procedures of vitamin B12 were compared. Four types of dried U. lactuca (oven-dried, sun-dried, air-dried, freeze-dried) were subjected to three different extraction methods each (boiling, orbital shaking, and ultrasonic-assisted extraction (UAE)). Also, the effect of solvent:solvent (MeOH:H2O), solute:solvent ratio, and pH on the total vitamin B12 content were screened and statistically analysed using 2-Level Factorial design from RSM. The retention time (RT) from HPLC of all crude extracts were corresponded with the RT of standard cyanocobalamin (CN-Cbl) at 1.9 minutes. The extraction of CN-Cbl by orbital shaking gave insignificant (p > 0.05) result on the yield of CN-Cbl, compared to the boiling and UAE methods when oven-dried U. lactuca were extracted (p < 0.05). The highest concentration of CN-Cbl (0.0236 mg/mL) was recorded when extracted by UAE method at parameters of 25:75 % MeOH:H2O, pH 3, 3 g: 60 mL solute:solvent ratio. Statistically, the concentration of CN-Cbl increased significantly (p < 0.05) with decreasing MeOH:H2O, solute:solvent ratios and pH when U. lactuca was subjected to oven-dried drying method, and extracted using UAE method. Hence, these factors may be further optimised in the future research to extract a better yield of CN-Cbl.
format Conference or Workshop Item
author Ruslan, Fatin Shazwani
Darnis, Deny Susanti
Mohammad Noor, Normawaty
Bakhtiar, M. Taher
Aminudin, Nurul Iman
author_facet Ruslan, Fatin Shazwani
Darnis, Deny Susanti
Mohammad Noor, Normawaty
Bakhtiar, M. Taher
Aminudin, Nurul Iman
author_sort Ruslan, Fatin Shazwani
title Effect of different extraction methods on vitamin B12 from edible green seaweed, Ulva lactuca by 2-Level Factorial Design
title_short Effect of different extraction methods on vitamin B12 from edible green seaweed, Ulva lactuca by 2-Level Factorial Design
title_full Effect of different extraction methods on vitamin B12 from edible green seaweed, Ulva lactuca by 2-Level Factorial Design
title_fullStr Effect of different extraction methods on vitamin B12 from edible green seaweed, Ulva lactuca by 2-Level Factorial Design
title_full_unstemmed Effect of different extraction methods on vitamin B12 from edible green seaweed, Ulva lactuca by 2-Level Factorial Design
title_sort effect of different extraction methods on vitamin b12 from edible green seaweed, ulva lactuca by 2-level factorial design
publishDate 2021
url http://irep.iium.edu.my/91752/1/Programme%20Book%20iCAST%202021.pdf
http://irep.iium.edu.my/91752/2/iCAST%20Submission18.pdf
http://irep.iium.edu.my/91752/
_version_ 1710675136941654016
score 13.211869

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