UPV Digital RepositoryUPV-DRUniversity of the Philippines Visayas
 

Masters Theses

Permanent URI for this collectionhttps://hdl.handle.net/20.500.14583/12

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Start date: 2010SDG: search.filters.sdg.SDG 6 - Clean water and sanitation

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    Does a coral reef enhance the productivity of its surrounding waters?
    Peñafiel, Christen P. (University of the Philippines Visayas, 2019-06)
    Coral reefs have long been assumed and continually claimed to be origins of very high productivity, but how they attract organisms from and export nutrients to their neighboring waters remains largely unknown. Specifically, this study aimed at determining the space-time dynamics of nutrients and biomass redistribution around Hibotkan Rock Sanctuary (HRS), Banate, Iloilo, a sanctuary reef established by Municipal Fisheries Ordinance No. 12 covering an area of 25 ha. Twelve (12) sampling stations were established for space-time nutrient profiling, phytoplankton count, and supplementary measurements of water parameters, and four (4) stations for fish (biomass) visual survey. Results were analyzed using spatio-temporal plots and the Pearson correlation matrix (5% significant level). Nitrite was observed to be limiting, while nitrate was the most abundant in the waters of HRS. The predominant temporal variations of nutrients followed the flood tide (FT) and ebb tide (ET) cycles. In general, the tidal current direction appeared to control the redistribution of the nutrients (NO3-, NO2-, PO43-, and SiO44-). This study further revealed that stations of high nutrient concentration usually coincided with low levels of dissolved oxygen (DO). Species of fish observed were all indigenous and well-known inhabitants of the coral reefs. Furthermore, no other families of fishes (such as those of commercial value) were caught on record. Overall, there was no clear indication of import or export of living biomass in the HRS area. It can be inferred from the results that the fabled high productivity of coral reefs has no clear scientific basis; consequently, the Marine Protected Areas (MPAs) concept also appears to have no solid foundation.
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    Antioxidative activities and lactic acid bacteria composition of fermented frigate tuna at different salt-fish ratio
    Ortizo, Rhessa Grace G. (University of the Philippines Visayas, 2019-06)
    The antioxidative activities and lactic acid bacteria (LAB) composition of fermented frigate tuna (Auxis thazard), locally known as tinabal, at different salt-fish ratios were investigated. Fresh frigate tuna were degutted and cleaned before the addition of salt at different salt-fish ratio (w/w), (1:3), (1:4), (1:5), (1:6), and then fermented at ambient temperature. Samples were taken on day 0, 1, 4, and 7 for the pH determination, total titratable acidity measurement, and the different antioxidant activity assays that include testing for radical scavenging activity of ABTS+, ferric reducing power, hydrogen peroxide and singlet oxygen radicals. Isolation of lactic acid bacteria (LAB) for bacterial identification was also conducted as well as the measurement of the degree of hydrolysis for peptide profile analysis of fermented product. Results show that the LAB viable count in the fermented samples increased, and the pH levels decreased with increasing % titratable acidity during the 7 days of fermentation. Isolated LAB and LAB-like species with gram positive, catalase negative, and non-spore forming properties were presumptively identified as Lactobacillus casei, Lactobacillus fermenti, Lactobacillus delbrueckii subsp. delbrueckii, Pediococcus pentosaceus, Leuconostoc spp., Enterococcus faecalis and Streptococcus spp. In this study, the free amino acids due to hydrolysis increased with fermentation time for the different salt-fish ratios and DH was influenced by the length of fermentation. The ethanolic extracts from F3 (1:6) sample showed strong antioxidative activities against ABTS+ radical, while sample Fl (1:4) showed high reduction of ferric ions, and sample F2 (1:5) exhibited high antioxidative activities against 1O2 radical which is the major cause of damage to bioactive compounds that leads to oxidative stress in fermented products. Results further revealed that tinabal could be a potential source of natural antioxidants for industrial uses. In addition, presence of important LABs in F2 (1:5) indicated that this fermented product could serve as a good source of LAB for applications to other fermented products as starters for improved product quality. In particular, tinabal fermented with F2 salt-fish ratio (1:5) has potential to be a functional food product that could benefit the consumers.