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Optimisation of vitamin B12 extraction from green edible seaweed, Ulva lactuca using Central Composite Design

Vitamin B12, which is essential for brain function and a variety of chemical reactions in the body, can be found naturally only in animal foods. Insufficient intake of vitamin B12 lead to vitamin B12 deficiency which is common among strict vegetarians due to their limited intake of animal-based food...

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Main Author: Darnis, Deny Susanti
Format: Conference or Workshop Item
Language:English
English
English
Published: 2021
Subjects:
QD Chemistry
Online Access:http://irep.iium.edu.my/94548/1/Book%20Abstract_ISSTEC_2021_30%20Nov.pdf
http://irep.iium.edu.my/94548/2/Deny%20Susanti.pdf
http://irep.iium.edu.my/94548/3/General%20Schedule%20of%203rd%20ISSTEC%202021_FINAL.pdf
http://irep.iium.edu.my/94548/
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spelling my.iium.irep.945482021-12-29T08:56:09Z http://irep.iium.edu.my/94548/ Optimisation of vitamin B12 extraction from green edible seaweed, Ulva lactuca using Central Composite Design Darnis, Deny Susanti QD Chemistry Vitamin B12, which is essential for brain function and a variety of chemical reactions in the body, can be found naturally only in animal foods. Insufficient intake of vitamin B12 lead to vitamin B12 deficiency which is common among strict vegetarians due to their limited intake of animal-based foods. However, extensive studies showed that macroalgae species, specifically Ulva lactuca are rich in vitamin B12 content and can also be further exploited for its dietary applications in the future. In this study, the best extraction method of vitamin B12 from dried U. lactuca was being developed and optimised to achieve the maximum yield of vitamin B12. Also, the effect of several extraction parameters namely; solvent:solvent (MeOH:H2O), solute:solvent ratio, and pH on the total vitamin B12 content were analysed individually by 2-Level Factorial and Central Composite Design. Results showed that highest vitamin B12, particularly Cyanocobalamin (CN-Cbl) content can be recovered through the ultrasonic-assisted extraction (UAE) of oven-dried U. lactuca, at 3 g: 60 mL solute: solvent, 25: 75 % MeOH: H2O ratios and at pH 4. The extraction of CN-Cbl from oven-dried U. lactuca using UAE method has improved the CN-Cbl content as compared with other types of dried U. lactuca using different extraction methods. 2021-11-30 Conference or Workshop Item NonPeerReviewed application/pdf en http://irep.iium.edu.my/94548/1/Book%20Abstract_ISSTEC_2021_30%20Nov.pdf application/pdf en http://irep.iium.edu.my/94548/2/Deny%20Susanti.pdf application/pdf en http://irep.iium.edu.my/94548/3/General%20Schedule%20of%203rd%20ISSTEC%202021_FINAL.pdf Darnis, Deny Susanti (2021) Optimisation of vitamin B12 extraction from green edible seaweed, Ulva lactuca using Central Composite Design. In: 3rd International Seminar on Science and Technology, 30th November 2021, Virtual Conference. (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
English
topic QD Chemistry
spellingShingle QD Chemistry
Darnis, Deny Susanti
Optimisation of vitamin B12 extraction from green edible seaweed, Ulva lactuca using Central Composite Design
description Vitamin B12, which is essential for brain function and a variety of chemical reactions in the body, can be found naturally only in animal foods. Insufficient intake of vitamin B12 lead to vitamin B12 deficiency which is common among strict vegetarians due to their limited intake of animal-based foods. However, extensive studies showed that macroalgae species, specifically Ulva lactuca are rich in vitamin B12 content and can also be further exploited for its dietary applications in the future. In this study, the best extraction method of vitamin B12 from dried U. lactuca was being developed and optimised to achieve the maximum yield of vitamin B12. Also, the effect of several extraction parameters namely; solvent:solvent (MeOH:H2O), solute:solvent ratio, and pH on the total vitamin B12 content were analysed individually by 2-Level Factorial and Central Composite Design. Results showed that highest vitamin B12, particularly Cyanocobalamin (CN-Cbl) content can be recovered through the ultrasonic-assisted extraction (UAE) of oven-dried U. lactuca, at 3 g: 60 mL solute: solvent, 25: 75 % MeOH: H2O ratios and at pH 4. The extraction of CN-Cbl from oven-dried U. lactuca using UAE method has improved the CN-Cbl content as compared with other types of dried U. lactuca using different extraction methods.
format Conference or Workshop Item
author Darnis, Deny Susanti
author_facet Darnis, Deny Susanti
author_sort Darnis, Deny Susanti
title Optimisation of vitamin B12 extraction from green edible seaweed, Ulva lactuca using Central Composite Design
title_short Optimisation of vitamin B12 extraction from green edible seaweed, Ulva lactuca using Central Composite Design
title_full Optimisation of vitamin B12 extraction from green edible seaweed, Ulva lactuca using Central Composite Design
title_fullStr Optimisation of vitamin B12 extraction from green edible seaweed, Ulva lactuca using Central Composite Design
title_full_unstemmed Optimisation of vitamin B12 extraction from green edible seaweed, Ulva lactuca using Central Composite Design
title_sort optimisation of vitamin b12 extraction from green edible seaweed, ulva lactuca using central composite design
publishDate 2021
url http://irep.iium.edu.my/94548/1/Book%20Abstract_ISSTEC_2021_30%20Nov.pdf
http://irep.iium.edu.my/94548/2/Deny%20Susanti.pdf
http://irep.iium.edu.my/94548/3/General%20Schedule%20of%203rd%20ISSTEC%202021_FINAL.pdf
http://irep.iium.edu.my/94548/
_version_ 1720979911380828160
score 13.211869

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