Marine Algae Extracts: Processes, Products, and Applications, 2 Volume Set

766 Pages·2015·6.8 MB·English

by  Se-Kwon Kim

Editedby
Se-KwonKimandKatarzynaChojnacka
MarineAlgaeExtracts
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EditedbySe-KwonKimandKatarzynaChojnacka
Marine Algae Extracts
Processes,Products,andApplications
Volume1
EditedbySe-KwonKimandKatarzynaChojnacka
Marine Algae Extracts
Processes,Products,andApplications
Volume2
TheEditors AllbookspublishedbyWiley-VCHare
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Prof.Se-KwonKim editors,andpublisherdonotwarrantthe
PukyongNationalUniversity informationcontainedinthesebooks,
MarineBioprocessResearch includingthisbook,tobefreeoferrors.
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KatarzynaChojnacka
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V
ContentstoVolume1
ListofContributors XVII
Preface XXVII
Acknowledgments XXIX
1 IntroductionofMarineAlgaeExtracts 1
KatarzynaChojnackaandSe-KwonKim
1.1 Introduction 1
1.2 AlgalBiomassasaUsefulResource 2
1.3 BiologicallyActiveCompoundsExtractedfromAlgae 4
1.4 TheApplicationofProductsDerivedfromAlgalBiomass 5
1.4.1 Agriculture–forPlants 6
1.4.2 FunctionalFood 7
1.4.3 Cosmetics 7
1.4.4 Pharmaceuticals 8
1.4.5 Fuels 8
1.4.6 AntifoulingCompounds 8
1.5 ExtractionTechnology 9
1.6 Conclusions 10
References 11
PartI:CultivationandIdentificationofMarineAlgae 15
2 IdentificationandEcologyofMacroalgaeSpeciesExisting
inPoland 17
BeataMessyasz,MartaPikosz,GrzegorzSchroeder,BogusławaŁe˛ska,and
JoannaFabrowska
2.1 Introduction 17
2.2 CollectionofMacroalgalThalliandCultureConditions 20
2.3 MacroalgaeFormingaLargeBiomassinInlandWatersof
Poland 21
2.4 EcologyAspectsofFreshwaterMacroscopicAlgae 31
2.5 Summary 33
VI Contents
Acknowledgments 34
References 34
3 IdentificationofMicroalgaeProducersofCommerciallyImportant
Compounds 41
RosaliaContreras,J.Paniagua-Michel,andJorgeOlmos
3.1 Introduction 41
3.2 MicroalgaeforHumanConsumption 41
3.2.1 Chlorella 43
3.2.2 Dunaliella 43
3.2.3 HaematococcusPluvialis 44
3.3 MicroalgaeforAquacultureandAnimalFarms 45
3.4 MicroalgaeforBiofuels 46
3.5 MolecularIdentificationofMicroalgae 47
3.5.1 MA1-MA2UniversalOligonucleotides 47
3.5.2 Amplificationofthe18SrDNAGene 48
3.5.2.1 Dunaliella 48
3.5.2.2 Botryococcus 50
3.5.2.3 Chlamydomonas 50
3.5.2.4 Scenedesmus 52
3.5.2.5 Chlorella 53
3.5.2.6 OtherMicroalgaeGenera 53
3.5.3 18SrDNAIntronsCharacterization 53
3.6 Conclusion 54
References 55
4 CultivationandIdentificationofMicroalgae(Diatom) 59
SekarAshokkumar,KuppusamyManimaran,andKeunKim
4.1 Introduction 59
4.2 MaterialsandMethods 61
4.2.1 PlanktonNet 61
4.2.2 PreparationforLightMicroscopy 62
4.2.3 IdentificationofSpecies 62
4.2.3.1 OdontellaMobiliensis(Bailey)Grunow1884 62
4.2.3.2 PleurosigmaNormanii 63
4.2.3.3 ChaetocerosCurvisetus 64
4.2.3.4 SkeletonemaCostatum 64
4.2.3.5 CoscinodiscusCentralis 65
4.3 AlgalCultureConditions 66
4.3.1 PhysicalandChemicalConditions 66
4.3.1.1 Light 67
4.3.1.2 Temperature 67
4.3.1.3 Salinity 68
4.3.1.4 pH 68
4.3.1.5 Aeration/Mixing 68
Contents VII
4.3.1.6 CultureMedium/Nutrients 68
4.3.2 Isolating/ObtainingandMaintainingofCultures 69
4.3.3 SourcesofContaminationandTreatment 70
4.3.4 AlgalCultureTechniques 71
4.3.5 GrowthDynamics 71
4.3.5.1 LagorInductionPhase 71
4.3.5.2 ExponentialPhase 72
4.3.5.3 PhaseofDecliningGrowthRate 72
4.3.5.4 StationaryPhase 72
4.3.5.5 DeathorCrashPhase 72
4.3.6 HarvestingandPreservingMicroalgae 72
4.3.7 AlgalProductionCost 72
4.3.7.1 UsesofAlgae 73
4.4 Conclusion 73
References 73
PartII:ProductionandProcessingofMarineAlgae 79
5 AnalysisofGreenAlgaeExtracts 81
GrzegorzSchroeder,BogusławaŁe˛ska,JoannaFabrowska,BeataMessyasz,
andMartaPikosz
5.1 Introduction 81
5.2 TheAlgaeBiomassasaRawMaterialofNaturalChemical
Compounds 82
5.3 MethodsofExtractionofBiochemicalfromAlgaeBiomass 85
5.4 AnalyticalProcedures 87
5.5 Conclusion 92
Acknowledgments 93
References 93
6 AlgaeExtractProductionMethodsandProcessOptimization 101
EdwardRój,AgnieszkaDobrzyn´ska-Inger,AgnieszkaDe˛bczak,
DorotaKostrzewa,andKatarzynaSte˛pnik
6.1 Introduction 101
6.2 ProductionMethods 102
6.3 AnalyticalMethodsUsedforExtractProductionProcess
Control 108
6.4 ProcessOptimization 111
6.4.1 ExampleofProcessOptimization 113
6.4.1.1 MaterialsandMethods 113
6.4.1.2 ExperimentsandResults 114
6.5 Summary 117
Acknowledgments 118
References 118