An undergraduate Thesis work accomplished in the dept. of Food Engineering and Tea Technology. This is the Defense power-point slide of the main Paper.

1. Welcome to my presentation
Presented by
Name: Saad Al-din Sifat
Reg. No: 2014337048
Dept. of Food Engineering & Tea Technology
Shahjalal University of Science &
Technology, Sylhet - 3114

2. Seaweed (Hypnea musciformis) Versus Freshwater Weed
(Ipomoea aquatica): A Comparative Analysis on the
Basis of Proximate Composition and Antioxidant
Properties
By
Saad Al-din Sifat
 Supervisor: Mohammad Afzal Hossaina
 Co-supervisor: Md. Solaiman Hossainb
a) Assistant Professor, Dept. of Food Engineering & Tea Technology, Shahjalal
University of Science & Technology, Sylhet-3114, Bangladesh
b) Assistant Professor, Dept. of Oceanography, Shahjalal University of Science &
Technology, Sylhet-3114, Bangladesh

3. Presentation Outline
Introduction
Research Objectives
Materials and Methods
Results and Discussion
Conclusion

4. Introduction
Macro-algae or “seaweeds” are multicellular plants that
are found in the coastal sea areas.
Belongs to the lower plants,
meaning that they do not
have roots, stems and leaves
composed of a leaf-like
thallus and sometimes a
stem and a foot called
holdfast
(Ahmad,
Sulaiman,
Saimon, Yee,
& Matanjun,
2016)
Red Seaweed - Hypnea musciformis

5. Introduction(Contd.)
Chlorophyta (Green Algae), Rhodophyta (Red Algae) and Phaeophyta (Brown
Algae)
Seaweed Classification

6. Introduction(Contd.)
Red Ogo Seaweed Salad
Seaweed Uses
Seaweed as Foods
Green Seaweed Salad
Poke red seaweed salad with sesame

7. Introduction(Contd.)
Seaweed Uses

8. Introduction(Contd.)
 Water spinach is one of the very familiar green leafy vegetables
used in the South and South-East Asian cuisine.
 Its gently sweet, mucilaginous, succulent leaves and stems are very
much sought-after in the salads, braised and stir-fries.
Water Spinach (Ipomoea aquatica)
Fresh water spinach Sun dried water spinach

9. Introduction(Contd.)
 All parts of the young plants are eaten since older stems become
fibrous
 These are eaten fresh or cooked like spinach. Cooking in oil is
common.
 The canned product is often seen on store shelves
(Stephens, 1994)

10. Presentation Outline
Introduction
Research Objectives
Materials and Methods
Results and Discussion
Conclusion

11. Research Objectives
To compare and find the better one in
perspective of nutritional value
To find out the compositions of seaweed
(Hypnea musciformis) and freshwater
weed (Ipomoea aquatica)

12. Presentation Outline
Introduction
Research Objectives
Materials and Methods
Results and Discussion
Conclusion

13. The seaweed and water spinach used were both collected from Kolatoli
beach area, Cox’s Bazar in 2019.
Materials and methods

14. Materials and methods
Seaweeds Dried seaweed
Methanol/Acetone
Dry powder
Extract Centrifuge

15. Analytical Methods
Proximate Composition Analysis
Kjeldahl method - conversation factor
of 6.25 (AOAC)
Phenol-sulphuric acid method
(Zvyagintseva et al., 1999)
Muffle furnace at 600° C (AOAC)
Oven dryer (AOAC)
Separating Funnel method (AOAC)
Protein
Carbohydrate
Ash
Moisture
Lipid

16. Analytical Methods
• Spectrophotometrically at 695nm
(Prieto, Pineda, & Aguilar, 1999)
Total Antioxidant
Capacity
• At 517nm spectrophotometrically
(Yen & Chen, 1995)
DPPH radical
scavenging capacity
• Spectrophotometrically at 765 nm
Folin-Ciocalteu method (Kähkönen
et al., 1999)
Total Phenolics
Content
• Spectrophotometrically at 480nm
according to (Kirk & Allen, 1965)
Total Carotenoids
Content

17. Presentation Outline
Introduction
Research Objectives
Materials and Methods
Results and Discussion
Conclusion

18. Results and Discussion
Proximate Compositions
• Protein Content
Fig. 1. Protein percentage of seaweed and freshwater weed
15.953
6.01
0
2
4
6
8
10
12
14
16
18
Hypnea musiformis Ipomoea aquatica
Percentage(%)
Protein(%)

19. Results and Discussion(Contd.)
Proximate Compositions
• Carbohydrate Content
Fig. 2. Carbohydrate percentage of seaweed and freshwater weed
37.464
16.63
0
5
10
15
20
25
30
35
40
Hypnea musiformis Ipomoea aquatica
Percentage(%)
Carbohydrate(%)

20. Results and Discussion(Contd.)
Proximate Compositions
• Ash Content
Fig. 3. Ash content of seaweed and freshwater weed
22.56
12.65
0
5
10
15
20
25
Hypnea musiformis Ipomoea aquatica
Percentage(%)
Ash(%)

21. Results and Discussion(Contd.)
Proximate Compositions
• Fat Content
Fig. 4. Fat content of seaweed and freshwater weed
0.282
0.24
0.21
0.22
0.23
0.24
0.25
0.26
0.27
0.28
0.29
Hypnea musiformis Ipomoea aquatica
Percentage(%) Fat(%)

22. Results and Discussion(Contd.)
Proximate Compositions
• Moisture Content
Fig. 5. Moisture content of seaweed and freshwater weed
25.154
28.35
23
24
25
26
27
28
29
Hypnea musiformis Ipomoea aquatica
Percentage(%)
Moisture(%)

23. Results and Discussion(Contd.)
Total Phenolic Content
Fig. 6. Total phenolic content of seaweed and freshwater weed

24. Results and Discussion(Contd.)
Total Antioxidant Capacity (TAC)
Fig. 7. Total Antioxidant Capacity (TAC) of seaweed and freshwater weed

25. Results and Discussion(Contd.)
DPPH radical scavenging activity
Fig. 7. DPPH radical scavenging activity of seaweed and freshwater weed

26. Results and Discussion(Contd.)
Total Carotenoid Content
Fig. 8. Carotenoids content of seaweed and freshwater weed

27. Proximate
compositions
Hypnea
musciformi
s
Ipomoea
aquatica
Brassica
oleracea
Nymphaea
nouchali
Amaranthus
gangeticus
Spinacia
oleracea
Cucurbita
maxima
Protein (%) 15.953 6.01 3.5 14.8 2.39 2.26 0.59
Carbohydrate
(%)
37.464 16.63 6.4 8.79 4.35 4.75 5.1
Fat (%) 0.282 0.24 0.4 2.8 0.19 0.21 0.08
Moisture (%) 25.154 28.35 85 6.4 90.75 89.93 93.33
Ash (%) 22.56 12.65 8.97 18.7 1.42 2.12 0.67
References This study This study (Sheela,
Nath,
Vijayalaksh
mi,
Yankanchi,
& Patil,
2004)
(Banerjee
& Matai,
1990),
(Islam,
Khan, &
Akhtaruzza
man, 2010)
(Islam et
al., 2010)
(Islam et
al., 2010)
Table: Proximate composition of some vegetables in contrast to study samples

28. Presentation Outline
Introduction
Research Objectives
Materials and Methods
Results and Discussion
Conclusion

29. Conclusions
• High protein
• High Carbohydrate
• Greater Ash content
• Higher Antioxidants
• Lower Carotenoids
Hypnea
musciformis
• Lower protein
• Low Carbohydrate
• Low Ash content
• Lower level Antioxidants
• Higher Carotenoids
Ipomoea
aquatica
Seaweed offers new potential source for protein, carbohydrate,
nutrients and also, high level of bioactive compounds. Seaweed is
verily more compatible than freshwater weed in perspective of
numbers of parameters.

30. Bibliography
 A.O.A.C., (1990). (Association of Official Analytical Chemists). Official Methods of Analysis
Association of Official Analytical Chemists. 15th edition. Ed. Herich, k. Published by the
Inc. Suite.400; Arlington, Virginia, 2: 685-1298.
 Ahmad, F., Sulaiman, M. R., Saimon, W., Yee, C. F., & Matanjun, P. (2016). Proximate
compositions and total phenolic contents of selected edible seaweed from Semporna,
Sabah, Malaysia. Borneo science, 31.
 Kähkönen, M. P., Hopia, A. I., Vuorela, H. J., Rauha, J.-P., Pihlaja, K., Kujala, T. S., & Heinonen, M.
(1999). Antioxidant activity of plant extracts containing phenolic compounds. Journal of agricultural
and food chemistry, 47(10), 3954-3962.
 Kirk, J., & Allen, R. (1965). Dependence of chloroplast pigment synthesis on protein synthesis: effect
of actidione. Biochemical and Biophysical Research Communications, 21(6), 523-530
 Prieto, P., Pineda, M., & Aguilar, M. (1999). Spectrophotometric quantitation of antioxidant
capacity through the formation of a phosphomolybdenum complex: specific application
to the determination of vitamin E. Analytical biochemistry, 269(2), 337-341.
 Stephens, J. M. (1994). Kangkong--Ipomoea Aquatica Forsk., Also Ipomoea Reptans Poir: University
of Florida Cooperative Extension Service.
 Yen, G.-C., & Chen, H.-Y. (1995). Antioxidant activity of various tea extracts in relation to their
antimutagenicity. Journal of agricultural and food chemistry, 43(1), 27-32.
 Zvyagintseva, T. N., Shevchenko, N. M., Popivnich, I. B., Isakov, V. V., Scobun, A. S.,
Sundukova, E. V., & Elyakova, L. A. (1999). A new procedure for the separation of water-soluble
polysaccharides from brown seaweeds. Carbohydrate Research, 322(1-2), 32-39

31. THANK
YOU