published_or_final_version / Botany / Master / Master of Philosophy

published_or_final_version / Ecology and Biodiversity / Doctoral / Doctor of Philosophy

published_or_final_version / Ecology and Biodiversity / Doctoral / Doctor of Philosophy

published_or_final_version / Environmental Management / Master / Master of Science in Environmental Management

published_or_final_version / Ecology and Biodiversity / Master / Master of Philosophy

published_or_final_version / Ecology and Biodiversity / Master / Master of Philosophy

by Chan Ching Ching Jenny. / Thesis (M.Phil.)--Chinese University of Hong Kong, 1997. / Includes bibliographical references (leaves 118-127). / Acknowledgments --- p.i / Abstract --- p.ii / List of figures --- p.iv / List of tables --- p.vii / List of abbreviations --- p.viii / Chapter Chapter 1. --- Introduction / Chapter 1.1 --- Consumption and classification of seaweeds --- p.1 / Chapter 1.2 --- Present uses of seaweeds --- p.4 / Chapter 1.2.1 --- The chemical composition of seaweeds --- p.4 / Chapter 1.2.2 --- Industrial uses - phycocolloids / Chapter 1.2.2.1 --- Alginate --- p.7 / Chapter 1.2.2.2 --- Carrageenan --- p.9 / Chapter 1.2.2.3 --- Agar --- p.12 / Chapter 1.3 --- Seasonal variations studies --- p.14 / Chapter 1.4 --- Seaweeds in Hong Kong --- p.16 / Chapter 1.5 --- Seaweeds selected for study / Chapter 1.5.1 --- Sargassum species / Chapter 1.5.1.1 --- Uses of Sargassum --- p.16 / Chapter 1.5.1.2 --- Seasonal variations of Sargassum --- p.17 / Chapter 1.5.2 --- Hypnea species --- p.19 / Chapter 1.6 --- Drying methods used in seaweed studies and industrial processing --- p.20 / Chapter 1.7 --- Significance of the present study --- p.22 / Chapter Chapter 2. --- Materials and methods / Chapter 2.1 --- "Location, seaweed collection, and environmental parameters" --- p.24 / Chapter 2.2 --- Sample preparation --- p.24 / Chapter 2.3 --- Chemical composition analysis / Chapter 2.3.1 --- Protein --- p.26 / Chapter 2.3.2 --- Amino acids --- p.28 / Chapter 2.3.3 --- Dietary fiber --- p.29 / Chapter 2.3.4 --- Sugar --- p.30 / Chapter 2.3.5 --- Ash --- p.31 / Chapter 2.3.6 --- Mineral elements --- p.32 / Chapter 2.3.7 --- Vitamin C --- p.32 / Chapter 2.3.8 --- Moisture --- p.33 / Chapter 2.4 --- Characterization of alginate from brown seaweed Sargassum hemiphyllum / Chapter 2.4.1 --- Alginate extraction --- p.33 / Chapter 2.4.2 --- Uronic acid block composition determination --- p.34 / Chapter 2.4.2.1 --- M/G ratio determination --- p.35 / Chapter 2.4.2.2 --- Phenol-sulfuric acid method for determination of sugar --- p.35 / Chapter 2.5 --- Characterization of carrageenan from red seaweed Hypnea charoides / Chapter 2.5.1 --- Carrageenan extraction --- p.35 / Chapter 2.5.2 --- Chemical analysis of carrageenan - sulfate content --- p.36 / Chapter 2.5.3 --- Physical analysis of carrageenan / Chapter 2.5.3.1 --- Gelling temperature --- p.37 / Chapter 2.5.3.2 --- Gelling concentration --- p.37 / Chapter 2.6 --- Data Analysis --- p.38 / Chapter Chapter 3. --- "Comparative studies on the effect of sun-drying, oven-drying, and freeze- drying methods on the chemical composition of brown seaweed Sargassum hemiphyllum" / Chapter 3.1 --- Results and discussion / Chapter 3.1.1 --- Color and appearance --- p.39 / Chapter 3.1.2 --- Chemical composition / Chapter 3.1.2.1 --- "Protein, dietary fiber, ash, and moisture" --- p.39 / Chapter 3.1.2.2 --- Amino acids --- p.42 / Chapter 3.1.2.3 --- Mineral elements --- p.44 / Chapter 3.1.2.4 --- Vitamin C --- p.46 / Chapter 3.1.3 --- Characterization of alginate / Chapter 3.1.3.1 --- Extraction of alginate --- p.46 / Chapter 3.1.3.2 --- Uronic acid block composition and M/G ratio --- p.48 / Chapter 3.2 --- Summary --- p.50 / Chapter Chapter 4. --- Seasonal variations in the chemical composition of brown seaweed Sargassum hemiphyllum / Chapter 4.1 --- Results and discussion / Chapter 4.1.1 --- Environmental parameters --- p.53 / Chapter 4.1.2 --- Morphology --- p.58 / Chapter 4.1.3 --- Chemical composition / Chapter 4.1.3.1 --- Protein and amino acids --- p.60 / Chapter 4.1.3.2 --- Dietary fiber and polysaccharide sugars --- p.64 / Chapter 4.1.3.3 --- Ash and mineral elements --- p.69 / Chapter 4.1.3.4 --- Vitamin C --- p.76 / Chapter 4.1.3.5 --- Water and moisture --- p.78 / Chapter 4.1.4 --- Characterization of phycocolloid - alginate / Chapter 4.1.4.1 --- Alginate extraction --- p.78 / Chapter 4.1.4.2 --- Uronic acid block composition and M/G ratio --- p.79 / Chapter Chapter 5. --- Seasonal variations in the chemical composition of red seaweed Hypnea charoides / Chapter 5.1 --- Results and discussion / Chapter 5.1.1 --- Environmental parameters --- p.82 / Chapter 5.1.2 --- Color and appearance --- p.86 / Chapter 5.1.3 --- Chemical composition / Chapter 5.1.3.1 --- Protein and amino acids --- p.88 / Chapter 5.1.3.2 --- Dietary fiber and polysaccharide sugars --- p.93 / Chapter 5.1.3.3 --- Ash and mineral elements --- p.97 / Chapter 5.1.3.4 --- Vitamin C --- p.104 / Chapter 5.1.3.5 --- Water and moisture --- p.104 / Chapter 5.1.4 --- Characterization of phycocolloid - carrageenan / Chapter 5.1.4.1 --- Carrageenan extraction --- p.106 / Chapter 5.1.4.2 --- Chemical characteristic of carrageenan - sulfate content --- p.109 / Chapter 5.1.4.3 --- Physical characteristics of carrageenan / Chapter 5.1.4.3.1 --- Gelling temperature --- p.110 / Chapter 5.1.4.3.2 --- Gelling concentration --- p.110 / Chapter Chapter 6. --- Conclusion --- p.113 / Chapter 6.1 --- Development perspectives of seaweeds --- p.116 / Chapter Chapter 7. --- References --- p.118 / Chapter Chapter 8. --- Appendixes --- p.128

Wang Hui. / "December 2004." / Thesis (Ph.D.)--Chinese University of Hong Kong, 2004. / Includes bibliographical references (p. 256-280) / Electronic reproduction. Hong Kong : Chinese University of Hong Kong, [2012] System requirements: Adobe Acrobat Reader. Available via World Wide Web. / Mode of access: World Wide Web. / Abstracts in English and Chinese.

by Li Yung Yung. / Thesis (M.Phil.)--Chinese University of Hong Kong, 2000. / Includes bibliographical references (leaves 105-121). / Abstracts in English and Chinese. / ACKNOWLEDGEMENTS --- p.i / ABSTRACT (ENGLISH VERSION) --- p.ii / ABSTRACT (CHINESE VERSION) --- p.iv / TABLE OF CONTENTS --- p.v / LIST OF TABLES --- p.x / LIST OF FIGURES --- p.xi / LIST OF ABBREVIATIONS --- p.xiii / Chapter CHAPTER ONE --- INTRODUCTION / Chapter 1.1 --- Seaweed --- p.1 / Chapter 1.1.1 --- General Introduction --- p.1 / Chapter 1.1.2 --- Classification and Use of Seaweed --- p.1 / Chapter 1.1.3 --- Phycocolloids --- p.2 / Chapter 1.1.4 --- Hong Kong Seaweed --- p.3 / Chapter 1.1.4.1 --- Sargassum Species --- p.3 / Chapter 1.1.4.2 --- Padina Species --- p.5 / Chapter 1.2 --- Source and Production of Alginate --- p.8 / Chapter 1.2.1 --- Function of Alginate in Seaweed --- p.8 / Chapter 1.2.2 --- Chemical Structure of Alginate --- p.8 / Chapter 1.2.3 --- Alginate Production --- p.9 / Chapter 1.2.4 --- Isolation of Alginate --- p.13 / Chapter 1.2.5 --- Commercial Methods --- p.13 / Chapter 1.3 --- Application of Alginate --- p.14 / Chapter 1.3.1 --- Industrial Application --- p.14 / Chapter 1.3.2 --- Pharmaceutical Application --- p.16 / Chapter 1.3.3 --- Food Application --- p.17 / Chapter 1.3.3.1 --- Uses of Alginate in Food --- p.17 / Chapter 1.3.3.2 --- Safety --- p.19 / Chapter 1.4 --- Structure and Function Relationship of Alginate --- p.19 / Chapter 1.4.1 --- Physico-Chemical Properties --- p.21 / Chapter 1.4.1.1 --- M/G ratio --- p.21 / Chapter 1.4.1.2 --- Solution Properties --- p.21 / Chapter 1.4.1.3 --- Viscosity --- p.23 / Chapter 1.4.1.4 --- Molecular Weight --- p.27 / Chapter 1.4.2 --- Functional Properties --- p.27 / Chapter 1.4.2.1 --- Emulsion --- p.27 / Chapter 1.4.2.2 --- Gel Properties --- p.27 / Chapter 1.4.2.3 --- Mechanism of Gelation --- p.29 / Chapter 1.4.2.4 --- Gel Strength and Syneresis --- p.30 / Chapter 1.5 --- Physiological Effects --- p.32 / Chapter 1.5.1 --- Dietary Fibre --- p.32 / Chapter 1.5.2 --- Minerals --- p.32 / Chapter 1.6 --- Significance of the Present Study --- p.33 / Chapter CHAPTER TWO --- MATERIALS AND METHODS / Chapter 2.1 --- Seaweed Collection --- p.36 / Chapter 2.2 --- Sample Preparation --- p.36 / Chapter 2.3 --- Alginate Extraction --- p.38 / Chapter 2.3.1 --- Method A --- p.38 / Chapter 2.3.2 --- Method B --- p.38 / Chapter 2.3.3 --- Commercial Alginate --- p.39 / Chapter 2.4 --- Chemical Composition of Alginate --- p.41 / Chapter 2.4.1 --- Alginate Content --- p.41 / Chapter 2.4.2 --- Moisture Content --- p.41 / Chapter 2.4.3 --- Crude Protein Content --- p.41 / Chapter 2.4.4 --- Ash Content --- p.42 / Chapter 2.4.5 --- Monosaccharide Composition --- p.42 / Chapter 2.4.5.1 --- Acid Deploymerisation --- p.42 / Chapter 2.4.5.2 --- Neutral and Amino Sugar Derivatization --- p.42 / Chapter 2.4.5.3 --- Determination of Neutral Sugars by Gas Chromatography --- p.43 / Chapter 2.4.5.4 --- Uronic Acid Content --- p.44 / Chapter 2.4.6 --- Uronic Acid Block Composition --- p.44 / Chapter 2.4.6.1 --- "MG, MM and GG Block Determination" --- p.44 / Chapter 2.4.6.2 --- M/G Ratio Determination --- p.45 / Chapter 2.4.6.3 --- Phenol-Sulfuric Acid Method --- p.45 / Chapter 2.5 --- Physico-Chemical Properties of Alginate --- p.46 / Chapter 2.5.1 --- Viscosity --- p.46 / Chapter 2.5.1.1 --- Ostwald Viscometer --- p.46 / Chapter 2.5.1.2 --- Brookfield Viscometer --- p.47 / Chapter 2.5.2 --- Molecular Weight --- p.47 / Chapter 2.5.2.1 --- From Intrinsic Viscosity --- p.47 / Chapter 2.5.2.2 --- Gel Permeation Chromatography-Laser Light Scattering (GPC-LLS) --- p.48 / Chapter 2.6 --- Functional Properties of Alginate --- p.49 / Chapter 2.6.1 --- Emulsifying Activity (EA) and Emulsion Stability (ES) --- p.49 / Chapter 2.6.2 --- Gel Formation --- p.49 / Chapter 2.6.3 --- Gel Strength and Syneresis --- p.50 / Chapter 2.6.4 --- Application in Food ´ؤ Fruit Jelly --- p.52 / Chapter 2.7 --- Data Analysis --- p.53 / Chapter CHAPTER THREE --- RESULTS AND DISCUSSION / Chapter 3.1 --- Proximate Composition of Selected Seaweed --- p.54 / Chapter 3.1.1 --- Moisture Content --- p.54 / Chapter 3.1.2 --- Ash Content --- p.56 / Chapter 3.1.3 --- Crude Protein Content --- p.57 / Chapter 3.1.4 --- Carbohydrate Content --- p.58 / Chapter 3.2 --- Chemical Composition of Alginate Extracted from Two Different Methods --- p.58 / Chapter 3.2.1 --- Percentage Yield --- p.59 / Chapter 3.2.2 --- Alginate Content --- p.61 / Chapter 3.2.3 --- Moisture Content --- p.62 / Chapter 3.2.4 --- Ash Content --- p.62 / Chapter 3.2.5 --- Residual Protein Content --- p.63 / Chapter 3.2.6 --- Monosaccharide Composition of Alginate --- p.63 / Chapter 3.2.7 --- M/G Ratio --- p.66 / Chapter 3.2.8 --- Summary --- p.69 / Chapter 3.3 --- Comparative Studies of Physico-Chemical Composition of Alginate from Sargassum and Padina Species --- p.71 / Chapter 3.3.1 --- Block Composition and M/G Ratio --- p.71 / Chapter 3.3.2 --- Viscosity --- p.75 / Chapter 3.3.2.1 --- Intrinsic Viscosity ´ؤ Capillary Viscometer --- p.75 / Chapter 3.3.2.2 --- Solution Viscosity - Brookfield Viscometer --- p.79 / Chapter 3.3.2.2.1 --- Effect of Temperature --- p.79 / Chapter 3.3.2.2.2 --- Effect of Concentration --- p.81 / Chapter 3.3.2.2.3 --- Shear Thinning and Time Independent Effect --- p.82 / Chapter 3.3.3 --- Molecular Weight --- p.88 / Chapter 3.3.3.1 --- From Intrinsic Viscosity --- p.88 / Chapter 3.3.3.2 --- Gel Permeation Chromatograph-Laser Light Scattering (GPC-LLS) --- p.90 / Chapter 3.4 --- Comparative Studies of the Functional Properties of Extracted Alginate with Commercial Alginate --- p.93 / Chapter 3.4.1 --- Emulsifying Activity (EA) and Emulsifying Stability (ES) --- p.93 / Chapter 3.4.2 --- Gelling Properties --- p.95 / Chapter 3.4.2.1 --- Effect of Calcium Concentrations --- p.95 / Chapter 3.4.2.2 --- Gel Strength and Syneresis --- p.97 / Chapter 3.4.3 --- Application in Food --- p.99 / Chapter CHAPTER FOUR --- CONCLUSIONS --- p.103 / REFERENCES --- p.105 / RELATED PUBLICATION --- p.120

Lim Sze Nee. / Thesis (M.Phil.)--Chinese University of Hong Kong, 2001. / Includes bibliographical references (leaves 165-176). / Abstracts in English and Chinese. / Abstract --- p.i / Abstract (Chinese Version) --- p.iii / Acknowledgements --- p.v / Table of Contents --- p.vi / List of Tables --- p.xi / List of Figures --- p.xiii / List of Abbreviation --- p.xvii / Chapter Chapter 1 --- Introduction --- p.1 / Chapter 1. --- General Introduction --- p.1 / Chapter 1.1 --- Classification of algae --- p.2 / Chapter 1.2 --- Chemical and mineral composition of marine macroalgae --- p.4 / Chapter 1.3 --- Uses of marine macroalgae --- p.7 / Chapter 1.3.1 --- Food --- p.7 / Chapter 1.3.2 --- Industrial uses --- p.8 / Chapter 1.3.3 --- Agricultural uses --- p.9 / Chapter 1.3.3.1 --- Fertilizer --- p.9 / Chapter 1.3.3.2 --- Fodder --- p.9 / Chapter 1.3.4 --- Medicinal properties --- p.10 / Chapter 1.4 --- Pharmacological effects of marine macroalgae --- p.11 / Chapter 1.4.1 --- Antioxidant activity --- p.11 / Chapter 1.4.2 --- Hypotensive activity --- p.11 / Chapter 1.4.3 --- Antiviral activity --- p.12 / Chapter 1.4.4 --- Antimicrobial activity --- p.12 / Chapter 1.4.5 --- Antitumor activity --- p.13 / Chapter 1.4.6 --- Hypocholesterolemic activity --- p.14 / Chapter 1.5 --- Objectives --- p.14 / Chapter CHAPTER 2 --- Free Radical Scavenging and Antioxidative Activities of Marine Macroalgae --- p.16 / Chapter 2.1 --- Introduction --- p.16 / Chapter 2.1.1 --- Free radicals: definition and sources --- p.16 / Chapter 2.1.2 --- Free radical-induced damage --- p.16 / Chapter 2.1.2.1 --- Biological lipid peroxidation --- p.16 / Chapter 2.1.2.2 --- Lipid oxidation of foods --- p.18 / Chapter 2.1.3 --- Antioxidants --- p.19 / Chapter 2.1.3.1 --- Antioxidants --- p.19 / Chapter 2.1.3.2 --- Antioxidant mechanisms --- p.20 / Chapter 2.1.4 --- Synthetic antioxidants --- p.21 / Chapter 2.1.5 --- Natural antioxidants --- p.24 / Chapter 2.1.6 --- Objectives --- p.27 / Chapter 2.2 --- Methods and Materials --- p.28 / Chapter 2.2.1 --- Preparation of algae extracts --- p.28 / Chapter 2.2.2 --- Determination of free radical scavenging activities --- p.32 / Chapter 2.2.2.1 --- Superoxide anions scavenging activity --- p.32 / Chapter 2.2.3 --- Antioxidative activity using hemolysis assay --- p.33 / Chapter 2.2.3.1 --- Preparation of red blood cell (RBC) --- p.33 / Chapter 2.2.3.2 --- Hemolysis assay --- p.33 / Chapter 2.2.4 --- Lipid peroxidation assay --- p.34 / Chapter 2.2.4.1 --- Preparation of rat brain homogenates --- p.34 / Chapter 2.2.4.2 --- Measurement of lipid peroxidation --- p.34 / Chapter 2.2.5 --- Statistics --- p.35 / Chapter 2.3 --- Results --- p.36 / Chapter 2.3.1 --- Superoxide radical scavenging activity of algal extracts --- p.36 / Chapter 2.3.2 --- Effects of algae extracts on hemolysis assay --- p.41 / Chapter 2.3.3 --- Effects of algae extracts on lipid peroxidation --- p.44 / Chapter 2.4 --- Discussion --- p.50 / Chapter CHAPTER 3 --- Isolation of Antioxidative Phenolic Compounds from Sargassum siliquastrum --- p.60 / Chapter 3.1 --- Introduction --- p.60 / Chapter 3.1.1 --- Phenolic compounds --- p.60 / Chapter 3.1.2 --- Major classes of phenolic compounds --- p.60 / Chapter 3.1.3 --- Functional aspects of phenolic compounds --- p.61 / Chapter 3.1.3.1 --- Functions of phenolic compounds in plants --- p.61 / Chapter 3.1.3.2 --- Biological and pharmacological activities --- p.64 / Chapter 3.1.3.3 --- Food industry --- p.65 / Chapter 3.1.4 --- Polyphenolic compounds in brown algae --- p.66 / Chapter 3.1.5 --- Objectives --- p.68 / Chapter 3.2 --- Methods and Materials --- p.69 / Chapter 3.2.1 --- Extraction and isolation of antioxidant components from S siliquastrum --- p.69 / Chapter 3.2.2 --- Thin-Layer chromatography --- p.70 / Chapter 3.2.3 --- Antioxidant activity --- p.71 / Chapter 3.2.4 --- Determination of total phenolics --- p.71 / Chapter 3.2.5 --- Infrared spectra --- p.72 / Chapter 3.2.6 --- Ultra-violet and visible (UV-vis) spectrophotometry --- p.72 / Chapter 3.2.7 --- Statistics --- p.73 / Chapter 3.3 --- Results --- p.73 / Chapter 3.3.1 --- Identification of phenolic compounds from various solvent extracts of S. siliquastrum --- p.73 / Chapter 3.3.2 --- Isolation of dichloromethane fraction by liquid chromatography --- p.81 / Chapter 3.3.3 --- Phenolic content of isolated compounds --- p.86 / Chapter 3.3.4 --- IR and UV-vis spectra --- p.86 / Chapter 3.4 --- Discussion --- p.92 / Chapter 3.4.1 --- Antioxidative activities --- p.92 / Chapter 3.4.2 --- Relationship between phenolic contents and antioxidant activity --- p.95 / Chapter 3.4.3 --- Identification of antioxidant compounds --- p.97 / Chapter CHAPTER 4 --- Hypotensive Activities of Marine Algae in the Rat --- p.102 / Chapter 4.1 --- Introduction --- p.102 / Chapter 4.1.1 --- Basic principles of cardiovascular system --- p.102 / Chapter 4.1.2 --- Regulation of arterial pressure --- p.105 / Chapter 4.1.2.1 --- Short-term regulation of arterial pressure --- p.105 / Chapter 4.1.2.2 --- Long-term regulation of arterial pressure --- p.107 / Chapter 4.1.3 --- Hypertension --- p.108 / Chapter 4.1.3.1 --- Causes of hypertension --- p.109 / Chapter 4.1.3.2 --- Where do antihypertensive or hypotensive agents act? --- p.114 / Chapter 4.1.3.2.1 --- Sympathetic nervous system inhibitors --- p.115 / Chapter 4.1.3.2.2 --- Diuretics --- p.120 / Chapter 4.1.3.2.3 --- Vasodilators --- p.121 / Chapter 4.1.3.2.4 --- Calcium antagonist (Calcium channel blockers) --- p.121 / Chapter 4.1.3.2.5 --- Angiotensin-converting enzyme (ACE) inhibitors --- p.122 / Chapter 4.1.3.2.6 --- Antihypertensive drug combination --- p.122 / Chapter 4.1.4 --- The relationship between hypertension and free radicals --- p.123 / Chapter 4.1.5 --- Development of new antihypertensive agenrs --- p.124 / Chapter 4.2 --- Materials and methods --- p.125 / Chapter 4.2.1 --- Animal care --- p.125 / Chapter 4.2.2 --- Preparation of the blood pressure measurement in rats --- p.125 / Chapter 4.2.2.1 --- Effects of seaweed extracts on arterial blood pressure of rat --- p.126 / Chapter 4.2.2.1.1 --- Single-dose response curve --- p.126 / Chapter 4.2.2.1.2 --- Cumulative-dose response curve --- p.126 / Chapter 4.2.2.2 --- Pharmacological blocker studies --- p.128 / Chapter 4.2.3 --- Statistics --- p.131 / Chapter 4.3 --- Results --- p.131 / Chapter 4.3.1 --- Hypotensive effects of marine algal extracts --- p.131 / Chapter 4.3.2 --- Effects of pharmacological blockers on MAP --- p.135 / Chapter 4.4 --- Discussion --- p.150 / Chapter 4.4.1 --- Hypotensive effects of the marine algal extracts --- p.150 / Chapter 4.4.2 --- Pharmacological action of marine algal extracts --- p.152 / Chapter CHAPTER 5 --- Conclusion --- p.160 / REFERENCES --- p.165 / RELATED PUBLICATIONS --- p.177