Proceedings of the 8th International Conference of Food, Agriculture and Natural Resource & the Second International Conference of Sustainable Industrial Agriculture (IC-FANRES-IC-SIA 2023)

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Optimization of Phenolic Compound Extraction Ulva lactuca Using the Ultrasound Assisted Hot Water Method (UAHW)

Authors
Helda Wika Amini1, *, Puput Suryaningrum1, Indira Puspitasari1, Zuhriah Mumtazah1, Boy Arief Fachri1, Meta Fitri Rizkiana1, Bekti Palupi1, Istiqomah Rahmawati1
1Chemical Engineering Study Program, Faculty of Engineering, Jember University, Jember Regency, Indonesia
*Corresponding author. Email: heldawikaamini@unej.ac.id
Corresponding Author
Helda Wika Amini
Available Online 14 July 2024.
DOI
10.2991/978-94-6463-451-8_17How to use a DOI?
Keywords
Ulva lactuca; Ultrasound Assisted Hot Water; Total Phenolic Content
Abstract

Ulva lactuca is a macroalgae rich in bioactive compounds, including phenolic compounds with potential in cosmetics as antioxidants. Phenolic compounds have antioxidant activity, which can help protect cells against oxidative damage caused by free radicals from ultraviolet radiation. The method used is Ultrasound Assisted Hot Water. Under optimal conditions, it will produce a high total of phenolics. This research was conducted to determine the effect of extraction parameters, namely temperature (40, 60, and 80℃), time (5, 10, and 15 minutes), and the ratio of Ulva lactuca to solvent (0.05, 0.10, and 0.15 g/ml). The experimental design was carried out using Design Expert 13 software with the Response Surface Methodology (Box Behnken Design). Based on the research results, it was concluded that the extraction parameters affected the total phenolic content. The highest total phenolic content in Ulva lactuca was obtained at 0.1605 mg GAE/g at a temperature of 80℃, time of 15 minutes, and a ratio of Ulva lactuca to solvent of 0.10 g/ml.

Copyright
© 2024 The Author(s)
Open Access
Open Access This chapter is licensed under the terms of the Creative Commons Attribution-NonCommercial 4.0 International License (http://creativecommons.org/licenses/by-nc/4.0/), which permits any noncommercial use, sharing, adaptation, distribution and reproduction in any medium or format, as long as you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons license and indicate if changes were made.

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Volume Title
Proceedings of the 8th International Conference of Food, Agriculture and Natural Resource & the Second International Conference of Sustainable Industrial Agriculture (IC-FANRES-IC-SIA 2023)
Series
Advances in Biological Sciences Research
Publication Date
14 July 2024
ISBN
978-94-6463-451-8
ISSN
2468-5747
DOI
10.2991/978-94-6463-451-8_17How to use a DOI?
Copyright
© 2024 The Author(s)
Open Access
Open Access This chapter is licensed under the terms of the Creative Commons Attribution-NonCommercial 4.0 International License (http://creativecommons.org/licenses/by-nc/4.0/), which permits any noncommercial use, sharing, adaptation, distribution and reproduction in any medium or format, as long as you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons license and indicate if changes were made.

Cite this article

risenwbib
TY  - CONF
AU  - Helda Wika Amini
AU  - Puput Suryaningrum
AU  - Indira Puspitasari
AU  - Zuhriah Mumtazah
AU  - Boy Arief Fachri
AU  - Meta Fitri Rizkiana
AU  - Bekti Palupi
AU  - Istiqomah Rahmawati
PY  - 2024
DA  - 2024/07/14
TI  - Optimization of Phenolic Compound Extraction Ulva lactuca Using the Ultrasound Assisted Hot Water Method (UAHW)
BT  - Proceedings of the 8th International Conference of Food, Agriculture and Natural Resource & the Second International Conference of Sustainable Industrial Agriculture (IC-FANRES-IC-SIA 2023)
PB  - Atlantis Press
SP  - 181
EP  - 196
SN  - 2468-5747
UR  - https://doi.org/10.2991/978-94-6463-451-8_17
DO  - 10.2991/978-94-6463-451-8_17
ID  - Amini2024
ER  -