Chemical Composition, Phytochemical Constituent, and Toxicity of Methanol Extract of Brown Algae (Padina sp.) from Puntondo Coast, Takalar (Indonesia)

Q3 Agricultural and Biological Sciences Journal of Food Quality and Hazards Control Pub Date : 2022-01-05 DOI:10.18502/jfqhc.8.4.8259

K. Khadijah, N. Soekamto, F. Firdaus, S. Chalid, Y. M. Syah

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引用次数: 1

Abstract

Background: Padina sp. is an algae that has potential as a functional food. This study aimed to explore the chemical and photochemical constituent in the methanolic exract of Padina sp. Methods: Brown algae of Padina sp. from Puntondo coast, Takalar, Indonesia was prepared. The algae characterization was carried out based on the standard procedure of Association of Official Agricultural Chemists (AOAC). Toxicity of Padina sp. was. determined with Brine Shrimp Lethality Test (BSLT). Results: Chemical contents were 13.46% water, 38.02% ash, 12.33% protein, 1.60% fat, 20.02% fiber, and 48.06% carbohydrate. The FTIR spectrum displayed the presence of hydroxyl, carboxylic acids, aldehydes, aliphatic hydrocarbons, fatty acids, and unsaturated hydrocarbons. Padina sp. extract consisted of phytol compound which had 70-96% similarity with steroids, fatty acids, carboxylic acids, terpenoid, and proteins. The result of toxicity was 6344.54 ppm indicating not toxic. Conclusion: Padina sp. can be used as a raw material source for functional food and pharmaceutical industry.

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印尼塔卡拉邦通多海岸褐藻（Padina sp.）甲醇提取物的化学成分、植物化学成分和毒性

背景：Padina sp.是一种具有功能性食物潜力的藻类。本研究旨在探索Padina sp.甲烷分泌物中的化学和光化学成分。藻类鉴定是根据官方农业化学家协会（AOAC）的标准程序进行的。Padina sp.的毒性为。用盐水虾致死性试验（BSLT）测定。结果：化学成分为：水13.46%，灰分38.02%，蛋白质12.33%，脂肪1.60%，纤维20.02%，碳水化合物48.06%。FTIR光谱显示存在羟基、羧酸、醛类、脂族烃、脂肪酸和不饱和烃。Padina sp.提取物由植物醇化合物组成，该化合物与类固醇、脂肪酸、羧酸、萜类和蛋白质具有70-96%的相似性。毒性结果为6344.54ppm，表明无毒。结论：Padina sp.可作为功能性食品和医药工业的原料来源。

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来源期刊

Journal of Food Quality and Hazards Control Agricultural and Biological Sciences-Food Science

CiteScore

1.50

自引率

0.00%

发文量

审稿时长

8 weeks

期刊介绍： Journal of Food Quality and Hazards Control (J. Food Qual. Hazards Control) is an international peer-reviewed quarterly journal that aims at publishing of high quality articles involved in food quality, food hygiene, food safety, and food control which scientists from all over the world may submit their manuscript. This academic journal aims to improve international exchange of new findings and recent developments in all aspects of agricultural and biological sciences. This free of charge journal is published in both online and print forms and welcomes the manuscripts that fulfill the general criteria of novelty and scientific importance. Among the most significant objectives of Journal of Food Quality and Hazards Control are to ensure that the articles reflect a wide range of topics regarding journal scopes; to do a fair, scientific, fast, as well as high quality peer-review process; to provide a wide and diverse geographical coverage of articles around the world; and to publish the articles having a trustable resource of scientific information for the audiences. The types of acceptable submissions include original article, review article, short communication, letter to the editor, case report, editorial, as well as book review. Journal of Food Quality and Hazards Control is an official journal of Research Center for Food Hygiene and Safety, School of Public Health, Shahid Sadoughi University of Medical Sciences, Yazd, Iran.