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UPV Theses and Dissertations

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AGROVOC Keyword: search.filters.agrovoc.polysaccharidesDegree: search.filters.degree.Bachelor of Science in Chemistry

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    Microwave-assisted extraction of sulfated polysaccharide (Fucoidan) from Sargassum oligocystum Montagne
    Caceres, Kristhia Loren Maree R. (Department of Chemistry, College of Arts and Sciences, University of the Philippines Visayas, 2016-06)
    Algae have been a source of food and medicine for humans. It contains sulfated polysaccharides that have been used as drugs. Fucoidan, a sulfated polysaccharide, found in brown algae have received more attention in recent years due to its potential biological properties that are important in cosmetics, pharmaceuticals and health industries. Fucoidan was recovered from brown seaweed Sargassum oligocystum Montagne by microwave - assisted extraction (MAE) technology. Different conditions of extraction time (10, 15 and 20 min) at 0.150kW were evaluated and the optimal fucoidan yield was 1.255 ± 0.0068 %, obtained at 20 minutes. Using this condition, a different set of samples was subjected to hot water extraction (HWE) and the average yield was 0.9767 ± 0.0002 %. The extracts from both methods were subjected to physico-chemical tests like gelling temperature, melting temperature, FTIR analysis, total carbohydrate content and total sulfate content. Having gelling and melting temperature values of 32 "C and 91"C for MA extracts and 30 "C and 89 °C for HW extracts showed qualities of a good agar gel. The total carbohydrate contents were 75.31 ± 0.015 % and 74.06 ± 0.0113 %, for MAE and HWE, respectively. It was also observed that the sulfate content of extracted fucoidan decreased with increasing extraction time. This study shows that MAE is an efficient technology to recover fucoidan from Sargassum oligocystum Montagne compared with the conventional heating method. This method provided enhanced extraction efficiency at reduced process time.
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    Effects of alginate coating loaded with lemongrass essential oil-cyclodextrin inclusion complex on the postharvest quality of calamansi(Citrus microcarpa)
    Astorga, Krizzia Anne B. (Department of Chemistry, College of Arts and Sciences, University of the Philippines Visayas, 2018-06)
    Calamansi (Citrus microcarpa) is locally grown in the Philippines and is considered to be an important commodity because of its wide range of uses. Losses of this fruit in the country already reached up to 30% because of postharvest degradation. To address this problem, three coating treatments (1% alginate, 1% alginate loaded with lemongrass essential oil-B-cyclodextrin inclusion complex, and 1% alginate loaded with lemongrass essential oil-hp-B-cyclodextrin inclusion complex) were made for the purpose of examining their potential in the preservation of the postharvest quality of calamansi. Quality parameters such as color and weight loss of calamansi, as well as pH, FTIR spectra, total soluble solids, and titratable acidity of the fruit juice were evaluated in a span of 15 days at room temperature storage. Results show that the prepared edible coatings did not significantly preserve the postharvest quality of calamansi (p > 0.05) as coated samples resulted to earlier appearances of yellow and brown peel color, higher weight loss percentages, pH, and total soluble solids content. Out of the three coating treatments, fruit samples coated with 1% alginate resulted to lower weight loss percentages, pH, TSS, and TA. Fruit samples coated with 1% alginate loaded with lemongrass essential oil-hp-B-cyclodextrin inclusion complex resulted to the highest pH, TSS, and TA, while those coated with 1% alginate loaded with lemongrass essential oil-B-cyclodextrin inclusion complex resulted to the highest weight loss percentages. Data on the titratable acidity weren’t conclusive since the results obtained were not in agreement to the expected outcome. The ineffectiveness of the coatings may be a result of unfavorable storage conditions and incompatibility of the coating materials or formulations on the calamansi.