Total phenolics, flavonoids content and antioxidant capacities of grape pomace fermented by Aspergillusoryzae

Subject Areas : Food Science and Technology

رقیه Ashrafi Yorghanloo ¹ , محمد Alizadeh Khaledabad ² , محمود Rezazad Bari ³ , لطیفه Pour Akbar ⁴

1 - Department of Food Science, Technical and Vocational University of Iran, Urmia, Iran
2 - - Associate Professor, Department of Food Science, Urmia University, Urmia, Iran
3 - Associate Professor, Department of Food Science, Urmia University, Urmia, Iran
4 - Assistant Professor, Department of Biology, Urmia University, Urmia, Iran.

Received: 2014-03-13 Accepted : 2015-04-08 Published : 2015-02-20

Keywords: grape pomace, Aspergillusoryzae, Flavonoids, Phenolic compounds,

Abstract :

   Antioxidants due to the extensive biological properties and their role in preventing of various diseases, are considered as components of health. Grape pomacevitisviniferacv.rish baba contains high amounts of antioxidant compounds. Fermentation of grape pomace by Aspergillusoryzae increases the extraction of these compounds. Ultrasound – assisted extraction is the most important methods for the extraction of valuable compounds from plant sources and accelerates the rate of extraction. The aim of this study was to evaluate of various factors effect on the extraction of phenolic compounds, flavonoids and antioxidant properties of grape pomace fermented by Aspergillusoryzae and using response surface methodology. The variables were temperature (55-67°c), time (24-32 min), solvent concentration (37-49%) and whey powder content (10-50gr). The highest rate of phenolic compounds and flavonoids were obtained at 64°c for 30 min and the solvent concentration of 46%. The highest level of DPPH and FRAP were obtained at 58°c for 30 min and the solvent concentration of 46%. With increasing extraction time phenolic compounds, flavonoids, DPPH and FRAP were ascending. Obtained results proved that fermentation by Aspergillusoryzae and using ultrasound – assisted extraction was a suitable method for the extraction of biological material from grape pomace with benefites such as high extraction rate, reducing the amount of solvent, temperature and time required.

References:

 

• Bayram, T., Pekmez, M., Arda, N. and Yalcin, A.S. (2008). Antioxidant activity of whey protein fractions isolated by gel exclusion chromatography and protease treatment. Talanto, 75: 705-709.


• Benzie, F. and Strains, J.J. (1996). The ferric reducing ability of plasma (FRAP) as a measure of Antioxidant Power: the FRAP assay. Analytical Biochemistry, 239: 70-76.


• Cho, Y.J., Hong, J.Y., Chun, H.S., Lee, S.K. and Min, H.Y. (2006). Ultrasonication-assisted extraction of resveratrol from grapes. Journal of Food Engineering, 77: 725-30.


• Esaki, H., Onozaki, H., Kawakishi, S. and Osawa, T. (1997). Antioxidant activity and isolation from soybeans fermented with Aspergillus spp. Journal of Agricultural and Food Chemistry, 45: 2020-2024.


• Esterbauer, H., Wag, G. and Puhl, H. (1993). Lipid peroxidation and its role in atherosclerosis. British Medical Bulletin, 49: 566-567.


• FAOSTAT. (2005). FAO statistical database. <http://www.fao.org>.


• Gonzalez-Paramas, A.M., Esteban-Ruano, S., Santos-Buelga, C., Pascual-Teresa, S. and Rivas -Gonzalo, J. (2004). Flavanol content and antioxidant activity in winery byproducts. Journal of Agricultural and Food Chemistry, 52: 234-238.


• Hernandez-Ledesma, B., Recio, I. and Amigo, L. (2008). β-Lactoglobulin as source of bioactive peptides. Amino Acids, 35: 257-265.


• Herrera, M.C. and Luqued de Castro, M.D. (2007). Ultrasound-assisted extraction of phenolic compounds from strawberries prior to liquid chromatographic separation and photodiode array ultraviolet detection. Journal of chromatography A, 1100(1):1-7.


• Hossain, M.B., Barry-Ryan, C., Martin-Diana, A.B. and Brunton, N.P. (2011). Optimization of accelerated solvent extraction of antioxidant compounds from rosemary (RosmarinusofficinalisL.), marjoram (OriganummajoranaL.) and oregano (OriganumvulgareL.) using response surface methodology. Food Chemistry, 126: 339-346.


• Juntachote, T., Berghofer, E., Bauer, F. and Siebenhandl, S. (2006). The application of response surface methodology to the production of phenolic extracts of lemon grass, galangal, holy basil and rosemary. International journal of Food Science and Technology, 41: 121-133.


• Ghafoor, K. and Choi, Y.H. (2009). Optimization of ultrasound assisted extraction of phenolic compounds and antioxidants from grape peel through response surface methodology. Journal of koreansociety for Applied Biological Chemistry, 52: 295-300.


• Lee, J.C. and Lim, K.T. (2000). Effects of cactus and ginger extracts as dietary antioxidants on reactive oxidant and plasma lipid level. Food Science and Biotechnology, 9(2): 83–88.


• Morelli, L.L. and Prado, M.A. (2012). Extraction optimization for antioxidant phenolic compounds in red grape jam using ultrasound with a response surface methodology. Ultrasonics Sonochemistry, 19(6): 1144-1149.


• Madhavi, D.L., Deshpande, S.S. and Salunkhe, D.K. (1996). Food antioxidants, New York: Marcel Dekker, Inc, USA, pp. 738.


• Markesbery, W.R. and Lovell, M.A. (1998). Four-hydrononenal, a product of lipid peroxidation is increased in the brain in Alzheimer^,s disease. Neurobiology Aging of Disease, 19: 33-36.


• McDonald, S., Prenzler, P.D., Autolovich, M. and Robards, K. (2001). Phenolic content and antioxidant activity of olive extracts. Food Chemistry, 73: 73-84.


• Moktan, B., Saha, J. and Sarkar, P.K. (2008). Antioxidant activities of soybean as affected by Bacillus-fermentation to kinema. Food Research International, 41: 586–593.


• Mour, A., Sruz, G.M., Franco, D. and Dominguez, J. (2001). Natural antioxidant from residual sources. Food chemistry, 72: 145-171.


• Northup, R.R., Dahlgren, R.A. and McColl, J.G. (1998). Polyphenols as regulators of plant-litter-soil interactions in northern California’s pygmy forest: apositive feedback? Biogeochemistry, 42: 189–220.


• Rababah, T.M., Hettiarachchy, N.S. and Horax, R. (2004). Total phenolics and antioxidant activities of fenugreek, green tea,grape seed, ginger,rosmary, gotukola,and ginkgo extracts, vitamin E, and tert-butylhydroquinone. Journal of Agricultural and Food Chemistry, 52: 583-5186.


• Sanchez-Alonso, I., Jimenez-Escrig, A., Saura-Calixto, F. and Borderias, A.J. (2008). Antioxidant protection of white grape pomace on restructured fish products during frozen storage. LWT-Food Science and Technology, 41: 42-50.


• Spingo, G., Tramelli, L. and De-Faveri, DM. (2007). Effects of extraction time, temperature and solvent on concentration and antioxidant activity of grape marcephenolics. Journal of Food Engineering, 81: 200-208.


• Van Soest, P.J. (1994). Nutritional Ecology of the Ruminant (2^nd Edition). Cornell University Press, Ithaca, NY, USA.


• Wanasundara, PK. and Shahidi, F. (2005). Antioxidants: science, technology, and applications. In Bailey^,s industrial oil and fat products. Shahidi, F. (Eds). John Wiley and Sons, Inc. New Jersey.


• Wardhani, D.H., Vazquez, J.A. and Pandiella, S.S. (2009). Mathematical modeling of the development of antioxidant activity in soybeans fermented with Aspergillusoryzae and Aspergillusawamori in the solid state. Journal of Agricultural and Food Chemistry, 57: 540-544.


• X Hou, D. (2003). Potential mechanisms of cancer chemoprevention by anthocyanins. Current Molecular Medicine, 3: 149-159.