A Promising Potential of Brown Algae Sargassum polycystum as Irreversible Hydrocolloid Impression Material

This study aimed to investigate the potential use of brown algae Sargassum polycystum as irreversible hydrocolloid (alginate) impression material. Potassium alginate extracted from Sargassum polycystum was prepared in three different compositions (14%, 15%, and 16%) and mixed with other standard components to form an alginate impression material. Prior to that, the purity of potassium alginate was quantified with Fourier Transform Infrared Spectroscopy (FTIR) analysis. As a control material, the alginate impression material from a commercially available product was used. All alginate impression materials were then applied to a die stone model. Dimensional accuracy was measured by calculating the mesiodistal width of incisors in the generated dental cast using a digital caliper 0.01 accuracy (five replications). In addition, to evaluate the dimensional stability, the impression results were poured at four different periods (immediately, 5 min, 10 min, and 15 min). An independent t-test was performed to compare the measurement results with p < 0.05 considered significant. Analytical results confirm that the impression material containing 15% potassium alginate gives the best dimensional accuracy similar to control (p > 0.05). Meanwhile, the optimal dimensional stability was produced in the impression material containing 16% potassium alginate. Our study suggested that brown algae Sargassum polycystum has a promising potential to be used as an alginate impression material in clinical application.

Antioxidant activity and sensory evaluation of a cold dairy-based beverage enriched with Sargassum polycystum C. Agardh extract in sunflower oil

Natural based functional food and beverages have gained market interest in the last decade. Functional beverages, especially those enriched with nutrients and bioactive compounds, are of particular interest. Maintaining the nutritional or bioactive activity of these components along with their sensory attributes in the final product remains to be a challenge. Health benefits from bioactive substances, like fucoxanthin and phlorotannins, in marine algae makes it a promising commodity of an archipelago country. However, nutritional components, their stability, and an understanding of their nutritional and bioactive component availability require further investigation. Here we prospected natural and sustainable antioxidant additives from brown algae, Sargassum polycystum C Agardh, to enrich a cold dairy-based beverage. Food-grade extraction of S. polycystum was done by using 96% Ethanol to macerate dried powder algal. Identification of fucoxanthin in the extract was performed using High-Performance Liquid Chromatography (HPLC) (Prominance Shimadzu). We employed the 2,2-diphenyl-1-picrylhydrazyl method to quantify the antioxidant activity of extract alone and extract in three beverage formulations containing 0.02, 0.05, and 0.1 mg/cup S. polycystum extract. Sensory evaluation and viscosity analysis comparing our product to the commercially available product was also performed. Results showed that the combination of S. polycystum extract with sunflower oil was able to maintain antioxidant activity when stored at 4°C. Formulation 2 of dairy-based beverages passed the sensory evaluation. This study was the first to report the application of S. polycystum extract on a cold dairy-based beverage. This product was developed considering the low stability of the bioactive compound, fucoxanthin. More comprehensive sensory evaluation and optimization for large scale production are highly required.

The antioxidant activity of seaweed salt from Sargassum polycystum in Sprague-Dawley male White rats

Seaweed has many health benefits and has been the potential raw material for making low sodium and high potassium healthy salt. Sargassum polycystum is widely used as a low-sodium functional salt, which has a strong antioxidant capacity. However, it's in vivo potential is unknown. This research was a purpose to determine the antioxidant activity of SOD and catalase enzymes in seaweed salt through in vivo test in Sprague-Dawley rats. To achieve this, salt was produced from S. polycystum flour and distilled water at a ratio of 1:10 and heated at 40°C for 10 minutes, using a water bath. The mixture was stirred using 500 mesh nylon cloth and filter paper, then dried with an oven at 60°C for 30 hours. In vivo research method was then adopted using 20 male Sprague-Dawley rats, which were divided into 5 treatment groups. The analysis used was the treatment of commercial and seaweed salt, Sargassum polycystum, and plain water (aquades) in the test animals with 4 replications, which include each treatment group consisting of 4 Sprague-Dawley rats. Data were analyzed using Analysis of variance (ANOVA) from Statistical Package for Social Sciences (SPSS) software. S. polycystum salt had a Sodium (Na) and Potassium (K) ratio of 0.38 and NaCl content of 49.05%. The antioxidant activity of SOD and catalase enzymes ranged between 54.09–73.40 U/mL and 0.67 – 0.79 U/mL, respectively. These values indicate that the application of S. polycystum salt is able to balance the antioxidant activity of SOD and catalase. In addition, seaweed salt has the potential to reduce cell damage due to free radicals.

Bioprospecting brown algae (Sargassum polycystum C. Agardh) as a potential antioxidant additive in snack bar and its sensory evaluation

Fucoxanthin from brown algae has potential as a promising functional food component. However, fucoxanthin is less stable under high temperature and light exposure. The purpose of this study was to analyse the effect of stevia and cacao butter in increasing the stability of Sargassum polycystum C. Agardh extract containing fucoxanthin and its application as a snack bar. Brown algae, S. polycystum, was extracted using 96% foodgrade ethanol. Antioxidant activity and stability assay were performed using the 2,2- Diphenyl-1-Picrylhydrazyl (DPPH) method. Antioxidant activity of both, extract (E) and extract + stevia (ES), was found to decrease with time. Meanwhile, cacao butter was able to maintain extract’s stability without any significant difference when compared to extract alone. A combination of extract, stevia, and cacao butter (ESC) were found to be able to maintain antioxidant stability. Formulation of a snack bar with cacao butter and 1% stevia were more preferred by the panellists when compared to the other formulations. This study reports that cacao butter and 1% stevia is able to maintain antioxidant stability and improve the economic value of S. polycystum, one of them through the formulations of the snack bar.

Antioxidant Activity and Combination Characteristics of Filtrates and Sargassum polycystum Seaweed Salt Residue

Sargassum polycystum is a low-sodium salt raw material that met the dietary salt criteria, i.e., low Na: K ratio and NaCl content < 60%. This study aims to produce seaweed salt with high yield, dietary fiber content, and antioxidant activity according to the quality standard of dietary salt through a combination of the filtrate and salt extraction residue. The results showed that the produced S. polycystum brown seaweed salt had a mineral Na 96.97 mg/g and mineral K 247.59 mg/g. Na: K ratio of 0.39, NaCl content of 49.05%, and heavy metal residue below the Indonesian National Standard maximum standard for dietary salt. The levels of dietary fiber produced in salt samples 1:1, 1:2, and 2:1 were 34.41%, 40.16%, and 23.83%, respectively, and the iodine content (KIO3) of the control salt was 125.95 mg/kg. The antioxidant activity of seaweed salt 2,2-diphenyl-1-picryl-hydrazyl-hydrate (DPPH) on salt K (seaweed salt without residue), residue, S1 (1:1), S2 (1:2) and S3 (2:1) was 26.41 ppm, 59.06 ppm, 12.29 ppm, 67.30 ppm and 87.50 ppm. Meanwhile, the antioxidant capacity of seaweed salt Cupric Reducing Antioxidant Capacity (CUPRAC) on K salt, residue, S1, S2 and S3 were 12.36, 19, 7.86, 8.52 and 12.27 μmol ascorbic acid/g extract, respectively. Therefore, it was concluded that increasing the yield and dietary fiber content in the seaweed salt production process is achievable by adding residues.

The effectiveness of Sargassum polycystum C.Agardh (1824) density to reduce nitrate and phosphate in vannamei shrimp aquaculture

The current development of aquaculture raises problems in the form of pollution of liquid waste generated during the production process. Aquaculture wastewater contains very high concentrations of inorganic nutrient. This study aims to determine the effectiveness of Sargassum polycystum density as a biofilter to reduce nitrate and phosphate in whiteleg shrimp pond. The study was conducted experimentally at indoor tank culture using a Completely Randomized Design (CRD) consisting of 3 density treatments with 3 replications, which were 1 gL−1, 2 gL−1, and 3 gL−1. The parameters observed were water quality such as nitrate, phosphate, temperature, salinity, pH, DO (Dissolved Oxygen), TSS (Total Suspended Solid), and TDS (Total Dissolved Solid); and also Saragassum’s growth. The results showed that the density of 3 gL−1 able to reduce nitrate 80% and phosphate 86,30%. The growth of S. polycystum for the three treatments decreased due to several factors, such as low nitrogen availability, environmental conditions, predators, and differences in stocking density. The average water quality measured during the study was temperature 27.84 °C; salinity 31.31 ppt; DO 4.72 mgL−1; pH 7.69; TDS 34.94 mgL−1; and TSS 4807.63 mgL−1. S. polycystum has the ability as biofilter for white shrimp culture because able to reduce nitrate and phosphate concentration. S. polycystum has potential benefits as alternative comodity candidate for polyculture and Integrated Multi Throphic Aquaculture (IMTA).

Chemical, Nutrient and Physicochemical Properties of Brown Seaweed, Sargassum polycystum C. Agardh (Phaeophyceae) Collected from Port Dickson, Peninsular Malaysia

Recent increased interest in seaweed is motivated by attention generated in their bioactive components that have potential applications in the functional food and nutraceutical industries. In the present study, nutritional composition, metabolite profiles, phytochemical screening and physicochemical properties of freeze-dried brown seaweed, Sargassum polycystum were evaluated. Results showed that the S. polycystum had protein content of 8.65 ± 1.06%, lipid of 3.42 ± 0.01%, carbohydrate of 36.55 ± 1.09% and total dietary fibre content of 2.75 ± 0.58% on dry weight basis. The mineral content of S. polycystum including Na, K, Ca, Mg Fe, Se and Mn were 8876.45 ± 0.47, 1711.05 ± 0.07, 1079.75 ± 0.30, 213.85 ± 0.02, 277.6 ± 0.12, 4.70 ± 0.00 and 4.45 ± 0.00 mg 100/g DW, respectively. Total carotenoid, chlorophyll a and b content in S. polycystum were detected at 45.28 ± 1.77, 141.98 ± 1.18 and 111.29 µg/g respectively. The total amino acid content was 74.90 ± 1.45%. The study revealed various secondary metabolites and major constituents of S. polycystum fibre to include fucose, mannose, galactose, xylose and rhamnose. The metabolites extracted from the seaweeds comprised n-hexadecanoic acid, 1,2-benzenedicarboxylic acid, mono(2-ethylhexyl) ester, benzenepropanoic acid, 3,5-bis(1,1-dimethylethyl)-4-hydroxy- methyl ester, 1-dodecanol, 3,7,11-trimethyl-, which were the most abundant. The physicochemical properties of S. polycystum such as water-holding and swelling capacity were comparable to several commercial fibre-rich products. In conclusion, results of this study indicate that S. polycystum is a potential candidate as functional food sources for human consumption and its cultivation needs to be encouraged.