Proceedings of the 2nd International Conference on Education and Technology (ICETECH 2021)

<Previous Article In Volume
Next Article In Volume>

Production, Phytochemical Characterization and Acceptability of Wines from Green Seaweeds (Halimeda macroloba, Caulerpa sertularioides and Caulerpa racemosa)

Authors
Hilario S. Taberna1, Aaron Paul P. Puljanan2, *, Ruperta D. Cezar2, Noel S. Quidato2
1Iloilo Science and Technology University, Iloilo City Campus, LaPaz, Iloilo City, Philippines
2Iloilo Science and Technology University, Dumangas Campus, Dumangas, Iloilo, Philippines
*Corresponding author. Email: Puljananaaronpaul@yahoo.com
Corresponding Author
Aaron Paul P. Puljanan
Available Online 6 January 2022.
DOI
10.2991/assehr.k.220103.030How to use a DOI?
Keywords
Green seaweed wine; phytochemical profile; total antioxidant activity
Abstract

Seaweeds are tagged as the medical food of the 21st century due to its being rich in bioactive substances, minerals and vitamins. Seaweeds could be processed as wine and could be used as a medicine or a delicacy. The bioactive substances inherent to the seaweed and responsible for its various medicinal properties could be made available during the fermentation process. In this study, wines were produced from three (3) green seaweed species, namely: Halimeda macroloba, Caulerpa sertularioides and Caulerpa racemosa using three (3) kinds of sugar, characterized by its phytochemical profile, total phenolic content (TPC), total flavonoid content (TFC) and total antioxidant activity (TAA), and subjected to sensory evaluation for acceptability. Results show that wines produced from green seaweeds are rich in flavonoids, terpenoids, coumarin and betacyanin. TPC of wines ranged from 54 - 467 mg Gallic Acid Equivalent (GAE)/L. TFC ranged from 7 - 356 mg Cathechin Equivalent (CE)/L. TAA ranged from 97 - 558 mg Ascorbic Acid Equivalent (AAE)/L. In general, wines fermented using muscovado sugar have the highest TPC, TFC and TAA values. The general acceptability of seaweeds wines using a 5-point rating scale ranged from “liked moderately” to “liked very much”.

Copyright
© 2022 The Authors. Published by Atlantis Press SARL.
Open Access
This is an open access article under the CC BY-NC license.

Download article (PDF)

<Previous Article In Volume
Next Article In Volume>
Volume Title
Proceedings of the 2nd International Conference on Education and Technology (ICETECH 2021)
Series
Advances in Social Science, Education and Humanities Research
Publication Date
6 January 2022
ISBN
978-94-6239-508-4
ISSN
2352-5398
DOI
10.2991/assehr.k.220103.030How to use a DOI?
Copyright
© 2022 The Authors. Published by Atlantis Press SARL.
Open Access
This is an open access article under the CC BY-NC license.

Cite this article

risenwbib
TY  - CONF
AU  - Hilario S. Taberna
AU  - Aaron Paul P. Puljanan
AU  - Ruperta D. Cezar
AU  - Noel S. Quidato
PY  - 2022
DA  - 2022/01/06
TI  - Production, Phytochemical Characterization and Acceptability of Wines from Green Seaweeds (Halimeda macroloba, Caulerpa sertularioides and Caulerpa racemosa)
BT  - Proceedings of the 2nd International Conference on Education and Technology (ICETECH 2021)
PB  - Atlantis Press
SP  - 206
EP  - 214
SN  - 2352-5398
UR  - https://doi.org/10.2991/assehr.k.220103.030
DO  - 10.2991/assehr.k.220103.030
ID  - Taberna2022
ER  -