Optimization of Solid State Fermentation Condition to Increase Total Phenolic Content and Antioxidant Activity in Seaweed (Kappaphycus Alvarezii) Extract

  • Authors

    • Norakma M.N
    • Zaibunnisa A.H
    • Lai L.W
    • Givitha R
    • Wan Razarinah W. A. R
    2019-12-24
    https://doi.org/10.14419/ijet.v7i4.14.27577
  • Aspergillus oryzae, DPPH radical scavenging activity, Kappaphycus alvarezii, response surface methodology, total phenolic content
  • Conventional techniques such as solvent extraction can be effectively used to extract free phenolic compounds in plants. However, this method is inefficient to extract bound phenolics. Solid state fermentation (SSF) approach with Aspergillus oryzae was used to enhance bioavailability of polyphenols in Kappaphycus alvarezii. A set of experiment was computed by face centered central composite design (FCCCD) to optimize the fermentation parameters based on maximum phenolic content and antioxidant activity. Four independent variables namely: time (0, 4 and 8 days), temperature (28, 30 and 32 °C), initial moisture content (60, 70 and 80 %) and inoculum level (10, 20 and 30 % (v/v)) were investigated. The experimental results for both TPC and DPPH were 9.449 ± 0.198 mg GAE/g and 87.135 ± 0.857 % of scavenging activity, respectively; where both responses were in good agreement with RSM model prediction. The RSM design used has been proven to successfully predict the total phenolic content and antioxidant activity. Fermentation condition with 70% initial moisture content, 10% (v/v) inoculum level, performed at 30oC for 4 days was found to produce maximum TPC and DPPH radical scavenging activity of Kappaphycus alvarezii.

     

     


  • References

    1. [1] Chang VS, Okechukwu PN & Teo S Sen (2017), The properties of red seaweed (Kappaphycus alvarezii) and its effect on mammary carcinogenesis. Biomedicine and Pharmacotherapy,87,296–301. https://doi.org/10.1016/j.biopha.2016.12.092

      [2] Sadh PK, Saharan P, Duhan S & Duhan JS (2017), Bio-enrichment of phenolics and antioxidant activity of combination of Oryza sativa and Lablab purpureus fermented with GRAS filamentous fungi. Resource-Efficient Technologies, 3, 347–352. https://doi.org/10.1016/j.reffit.2017.02.008

      [3] Bae HN & Kim YM (2010), Improvement of the functional qualities of sea tangle extract through fermentation by Aspergillus oryzae. Fish Aquat Sci,13, 12-17.

      [4] Majeed M, Hussain AI, Chatha SAS, Khosa MKK, Kamal G M, Kamal MA & Liu M (2016), Optimization protocol for the extraction of antioxidant components from Origanum vulgare leaves using response surface methodology. Saudi Journal of Biological Sciences, 23(3), 389–396. https://doi.org/10.1016/j.sjbs.2015.04.010

      [5] Silva EM, Rogez H & Larondelle Y (2007), Optimization of extraction of phenolics from Inga edulis leaves using response surface methodology. Sep. Purif. Technol. 55(3), 381-387.

      [6] Siah WM, Aminah A & Ishak A (2014), Optimization of soaking conditions for the production of seaweed (Kappaphycus alvarezii) paste using response surface methodology. International Food Research Journal, 21(1): 471- 477.

      [7] Shegaw AM, Rames CP, Belaraman M & Berhanu AD (2017), Extraction of bio-active compounds from Ethiopian plant material Rumex abyssinicus (mekmelo) root – A study on kinetics, optimization, antioxidant and antibacterial activity. Journal of the Taiwan Institute of Chemical Engineers, 75, 228-239. http://dx.doi.org/10.1016/j.jtice.2017.03.004

      [8] Salar RK, Purewal SS & Bhatti MS (2016), Optimization of extraction conditions and enhancement of phenolic content and antioxidant activity of pearl millet fermented with Aspergillus awamori MTCC-548. Resource-Efficient Technologies, 2(3), 148–157. https://doi.org/10.1016/j.reffit.2016.08.002

      [9] Tan IS & Lee KT (2014), Enzymatic hydrolysis and fermentation of seaweed solid wastes for bioethanol production: An optimization study. Energy, 78, 53-62.

      [10] Lai LW, Siti Sarenah MY, Norakma MN & Moohamad Ropaning S (2016), Enzymatic saccharification on ammonia pre-treated oil palm trunk biomass for glucose production: An optimization using response surface methodology. Malaysian Journal of Analytical Sciences, 20(1), 21-30.

      [11] Amouzgar P, Khalil HPSA, Salamatinia B, Abdullah AZ & Issam AM (2010), Optimization of bioresource materials from oil palm trunk core drying using microwave radiation: A response surface methodology Application. Bioresource Technology, 101, 8396 – 8401.

      [12] Ganesan P, Chandini SK & Bhaskar N (2008), Antioxidant properties of methanol extract and its solvent fractions obtained from selected Indian red seaweeds. Bioresourse Technology, 99, 2717–2723.

      [13] Bhuiyan MaR, Hoque, MZ & Hossain SJ (2009), Free radical scavenging activities of Zizyphus mauritiana. Evaluation. 5(3): 318–322.

      [14] Palomino García LR, Biasetto CR, Araujo AR & Bianchi VL Del. (2015), Enhanced extraction of phenolic compounds from coffee industry’s residues through solid state fermentation by Penicillium purpurogenum. Food Science and Technology (Campinas), 35(4), 704–711. https://doi.org/10.1590/1678-457X.6834

      [15] Sultana B, Anwar F, Przybylski R (2007), Antioxidant activity of phenolic components present in barks of Azadirachta indica, Terminalia arjuna, Acacia nilotica, and Eugenia jambolana Lam. Trees. Food Chemistry, 104, 1106 – 1114.

      [16] Pompeu DR, Silva EM & Rogez H (2009), Optimisation of the solvent extraction of phenolic antioxidants from fruits of Euterpe oleracea using response surface methodology. Bioresource Technology, 100, 6076-6082.

      [17] Anwar F, Ali M, Hussain AI & Shahid M (2009), Antioxidant and antimicrobial activities of essential oil and extracts of fennel (Foeniculum vulgare Mill.) seeds from Pakistan. Flavour Frag. J. 24, 170–176.

      [18] Hussain AI, Chatha SAS, Noor S, Khan, ZA, Arshad MU, Rathore HA & Sattar MZ (2012), Effect of extraction techniques and solvent systems on the extraction of antioxidant components from peanut (Arachis hypogaea L.) hulls. Food Anal. Methods, 5, 890–896.

      [19] Kim MJ, Maria John KM, Choi JN, Lee S, Kim AJ, Kim YM (2013), Changes in secondary metabolites of green tea during fermentation by Aspergillus oryzae and its effect on antioxidant potential. Food Research International, 53, 670-677.

      [20] Jimenez-Escrig A, Jimenez R, Pulido R & Calixto FS (2001), Antioxidant activity of fresh and processed edible seaweeds. Journal of Science and Food Agriculture, 81, 530-543.

      [21] Sumczynski D, Kotaskova E, Druzbikova H & Cek J (2016), Determination of contents and antioxidant activity of free and bound phenolics compounds and in vitro digestibility of commercial black and red rice (Oryza sativa L.) varieties. Food Chemistry, 211, 339–346.

      [22] Bhanja T, Kumari A & Banerjee R (2009), Enrichment of phenolics and free radical scavenging property of wheat koji prepared with two filamentous fungi. Bioresource Technology, 100(11),2861-2866. https://doi.org/10.1016/j.biortech.2008.12.055

      [23] Eom S, Kang Y, Park J, Yu D, Jeong E, Lee M & Kim Y (2011), Enhancement of polyphenol content and antioxidant activity of brown alga Eisenia bicyclis extract by microbial fermentation. Fisheries and Aquatic, 192–197. https://doi.org/10.5657/FAS.2011.0192.

      [24] Adom KK, Sorrells ME & Lin RH (2003), Phytochemical profiles and antioxidant activity of wheat varieties. Journal of Agricultural and Food Chemistry, 17;51(26), 7825-7834.

      [25] Dulf FV, Vodnar DC & Socaciu C (2016), Effects of solid-state fermentation with two filamentous fungi on the total phenolic contents, flavonoids, antioxidant activities and lipid fractions of plum fruit (Prunus domestica L.) by-products. Food Chemistry, 209,27–36. https://doi.org/10.1016/j.foodchem.2016.04.016

      [26] Goyal N, Gupta JK & Soni SK (2005), A novel raw starch digesting thermostable α-amylase from Bacillus sp. 1-3 and its use in the direct hydrolysis of raw potato starch. Enzyme and Microbial technology, 37, 723-734.

      [27] Gangadharan D, Sivaramakrishnan S, Nampoothiri KM, Soccol CR & Pandey A (2006), Solid culturing of Bacillus amyloliquefaciens for alpha amylase production. Food Technology and biotechnology, 44, 269-274.

  • Downloads

  • How to Cite

    M.N, N., A.H, Z., L.W, L., R, G., & Razarinah W. A. R, W. (2019). Optimization of Solid State Fermentation Condition to Increase Total Phenolic Content and Antioxidant Activity in Seaweed (Kappaphycus Alvarezii) Extract. International Journal of Engineering & Technology, 7(4.14), 257-262. https://doi.org/10.14419/ijet.v7i4.14.27577