Functional Ingredients on Creating Value Added in Sea Grape, Caulerpa lentillifera

Authors

  • Doungporn Amornlerdpison Faculty of Fisheries Technology and Aquatic Resources, Maejo University, Chiang Mai
  • Sittikorn Yoojam Faculty of Fisheries Technology and Aquatic Resources, Maejo University, Chiang Mai
  • Kriangsak Mengumphan Center of Excellence in Agricultural Innovation for Graduate Entrepreneur, Maejo University, Chiang Mai
  • Narissara Lailerd Department of Physiology, Faculty of Medicine, Chiangmai University, Chiang Mai

Keywords:

Caulerpa lentillifera, functional ingredient, Phenolic compound, Polysaccharide, Glucose uptake

Abstract

Caulerpa lentillifera is a green seaweed that is found mainly in southern Thailand and is consumed fresh as a healthy food. However, it was found that the residues from trimming or grading accounted for 70-80% of the amount. Therefore, the objective of this study was to increase the value of the seaweed as a functional ingredient. Extracts of C. lentillifera were obtained using solvents such as water, ethanol, ethyl acetate, and hexane. The composition of active substances and pharmacological activities were tested. The results showed that water was the most suitable solvent due to the high yield and high active compounds while showing the lowest extraction cost and safe for consumers. The aqueous extract of the alga contained polysaccharides and phenolic compounds which were the main important substances. In addition, many amino acids have been found to be beneficial in stimulating the production of collagen in human skin. The potential benefit was possible to be developed as an extract in cosmetic product for anti-aging. For the antibacterial activity that causes skin disease, it was found that the aqueous extract of the alga was less active than the extracts with other organic solvents. In addition, the aqueous extract also exhibited the effect of stimulating the secretion of insulin and increased glucose uptake in isolated rat diaphragm. The efficacy of hypoglycemic and lipid-lowering effects should be tested for diabetes in both animals and humans in further study.

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Published

2023-12-19

How to Cite

Amornlerdpison, D. ., Yoojam, S. ., Mengumphan, K. ., & Lailerd, N. . (2023). Functional Ingredients on Creating Value Added in Sea Grape, Caulerpa lentillifera . Journal of Agricultural Research and Extension, 40(3), 55–64. retrieved from https://li01.tci-thaijo.org/index.php/MJUJN/article/view/252109

Issue

Vol. 40 No. 3 (2023): September - December 2023

Section

Research Article

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