A comparison of nutritional values of Kappaphycus alvarezii, Kappaphycus striatum, and Kappaphycus spinosum from the farming sites in Gorontalo Province, Sulawesi, Indonesia

Adharini, Ratih Ida; Suyono, Eko Agus; Suadi, Suadi; Jayanti, A D; Setyawan, Arief Rahmat

doi:10.1007/s10811-018-1540-0

Cited by 28 publications

(12 citation statements)

References 24 publications

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“…The reviewed studies can be divided into three categories. Spectrophotometric methods by reducing cupric ions [ 4 , 26 ], titration with 2,6-dichlorophenolindophenol (Titration) [ 18 , 24 , 36 , 40 , 43 , 45 , 47 , 48 , 51 ], and chromatography such as High Performance Liquid Chromatography (HPLC) [ 25 , 29 , 30 , 31 , 32 , 33 , 35 , 38 , 39 , 41 , 42 , 44 , 46 , 49 , 50 , 52 , 53 ]. Five papers did not mention the analytical method used [ 27 , 28 , 34 , 37 , 54 ].…”

Section: Resultsmentioning

confidence: 99%

Vitamin C from Seaweed: A Review Assessing Seaweed as Contributor to Daily Intake

Nielsen

Rustad

2021

Foods

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Seaweeds are indiscriminately said to contain significant amounts of vitamin C, but seaweeds are a diverse group, which may limit the ability to generalize. Several studies have been performed on vitamin C in seaweed, and this review covers these findings, and concludes on how much vitamin C is found in seaweeds. A systematic review of vitamin C in 92 seaweed species was conducted followed by analyzing the 132 data entries. The average vitamin C content was 0.773 mg g−1 seaweed in dry weight with a 90th percentile of 2.06 mg g−1 dry weight. The vitamin C content was evaluated based on taxonomical categories of green, brown and red seaweeds (Chlorophyta (phylum), Phaeophyceae (class), and Rhodophyta (phylum)), and no significant differences were found between them. The vitamin C content was compared to other food sources, and this showed that seaweeds can contribute to the daily vitamin C intake, but are not a rich source. Moreover, seasonal variations, analytical methods, and processing impacts were also evaluated.

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Section: Resultsmentioning

confidence: 99%

Vitamin C from Seaweed: A Review Assessing Seaweed as Contributor to Daily Intake

Nielsen

Rustad

2021

Foods

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“…Kappaphycus alvarezii is the most popular seaweed-commercially known as "cottoni"and widely cultivated in Indonesia since it has relatively easy to cultivate, short production cycles, and low production costs [1]. K. alvarezii also cultivated in Gorontalo, Nunukan, East and West Nusa Tenggara, Kei Island, Bali, Java, Karimunjawa, and Lampung [2]. Although there are various strains of K. alvarezii, the most common ones are the dark red, brown, yellow, and greenish [3].…”

Section: Introductionmentioning

confidence: 99%

Comparison of Nutritional Composition in Red and Green Strains of Kappaphycus Alvarezii Cultivated in Gorontalo Province, Indonesia

et al. 2020

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“…Seaweed is considered a good source of hydrosoluble vitamins, lipophilic vitamins and longchain polyunsaturated fatty acids (LCPUFAs) such as omega-3 fatty acids (n-3), especially eicosa pentaenoic acid (EPA;C20:5 n-3) (Khotimchenko et al, 2002;Adharini et al, 2019). Therefore, traditionally seaweeds have been long used as a food source in many regions of the world and have potential as a functional food (Durucan and Turna, 2014).…”

Section: Introductionmentioning

confidence: 99%

Fatty acid and lipophilic vitamin composition of seaweeds from Antalya and Çanakkale (Turkey)

et al. 2019

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The lipophilic vitamin and fatty acid profiles were determined in five edible seaweeds: Corallina elongata J. Ellis & Solander, 1786; Cystoseira barbata (Stackhouse) C. Agardh, 1820; Jania rubens (Linnaeus) J.V. Lamouroux, 1816; Laurencia obtusa (Hudson) J.V. Lamouroux, 1813 and Sargassum vulgare C. Agardh, 1820. Saturated fatty acids (SFAs) were the major fatty acid group, and16:0 formed the highest SFA content (34–40%). 16:0 was higher in the brown seaweeds (C. barbata, 40.55%; S. vulgare, 37.11%) than in the red seaweeds (C. elongata, 36.5%; L. obtusa, 34.57%; J. rubens, 34.22%). The other major fatty acids in the seaweeds were 18:1n-9 and 16:1n-7 from MUFA in the analyzed species. In addition, EPA was found in significant levels in the red seaweeds, whereas DHA was not detected in the analyzed species. The findings showed that difference among species were not statistically significant (p = 0.09–0.11), yet differences between two families (Sargassaceae and Corallinaceae) were significant (p = 0.006) in the fatty acid profile (p < 0.01). Also, differences between the Corallinaceae and Rhomomelaceae families were partially significant (p = 0.011–0.013) (p < 0.01). K1 and K2 vitamins as well as δ-tocopherol, α-tocopherol and retinol acetate were determined to be present in the seaweed extracts. Finally, ergosterol, stigmasterol and ß-sitosterol were found in all samples in differing ratios per species.

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A comparison of nutritional values of Kappaphycus alvarezii, Kappaphycus striatum, and Kappaphycus spinosum from the farming sites in Gorontalo Province, Sulawesi, Indonesia

Cited by 28 publications

References 24 publications

Vitamin C from Seaweed: A Review Assessing Seaweed as Contributor to Daily Intake

Vitamin C from Seaweed: A Review Assessing Seaweed as Contributor to Daily Intake

Comparison of Nutritional Composition in Red and Green Strains of Kappaphycus Alvarezii Cultivated in Gorontalo Province, Indonesia

Fatty acid and lipophilic vitamin composition of seaweeds from Antalya and Çanakkale (Turkey)

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