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Author: search.filters.author.Pinsirodom, PraphanSubject: search.filters.subject.Antioxidant activity

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    Effect of solid-state fermentation using Aspergillus oryzae and Aspergillus niger on bitter and bioactive compounds of Moringa oleifera seed flour
    (2024-09-01)
    Puspitasari, Candytias
    ;
    Pinsirodom, Praphan
    ;
    Wattanachaisaereekul, Songsak
    Moringa seeds are a valuable source of phenolics and antioxidants when incorporated into food formulations. However, they also have a characteristic bitter taste attributed to the presence of glucosinolate compounds. This study aimed to assess the impact of solid-state fermentation (SSF) with monocultures and co-cultures of Aspergillus oryzae (AO) and Aspergillus niger (AN) on the levels of glucosinolate and phenolic compounds in moringa seed flour. After autoclave sterilization, the most significant reduction of glucosinolates was observed in samples fermented via AO:AN (1:1) co-culture, accompanied by a notable increase in myrosinase activity. Meanwhile, total phenolic and tannin content were most markedly increased with AO:AN (1:2) co-culture following autoclave sterilization. Assays measuring antioxidant activity (DPPH, ABTS, and FRAP) also showed substantial enhancement after fermentation. Pearson Correlation analysis indicated tannins to feature prominently in the antioxidant activity of moringa seed flour. All told, the results demonstrate SSF with AO:AN co-culture to be effective in reducing glucosinolates, elevating phenolic compounds, and enhancing antioxidants, the fermented flour also exhibited a noteworthy increase in protein content. These findings highlight the promising potential of fermented moringa seed flour in developing food products.
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    Characterization, functionality and antioxidant activity of water-soluble proteins extracted from bombyx mori linn.
    (2018-05-01)
    Chatsuwan, Niphattha
    ;
    Puechkamut, Yuporn
    ;
    Pinsirodom, Praphan
    The yield of water-soluble protein extracted from silkworm pupae, Bombyx mori Linn. (WSPB) was 3.96% by wet weight basis. The major amino acids found in WSPB were glutamic acid, which was the most abundant, followed by histidine, phenylalanine and glycine in that order. The electrophoretic study revealed that proteins with MW of 37, 64 and 75 kDa were the major protein components in WSPB. Based on FTIR analysis, WSPB remained its structural integrity. The surface hydrophobicity, free and total sulfhydryl group contents were 3.52, 22.17 µmol/g and 23.08 µmol/g, respectively. WSPB was highly solubilized in the pH range of 5-11. WSPB exhibited poor emulsifying properties and foaming capacity but the foam stability was comparable to bovine serum albumin (BSA). WSPB had high antioxidant potential, based on DPPH <sup>•</sup> , ABTS <sup>•+</sup> and FRAP assay. Therefore, protein from silkworm pupae is a potential source of antioxidant and can be served as an ingredient in processed foods to enhance its desired functionality and nutritional value.