Effects of physicochemical parameters on the production of phenolic acids from palm oil mill effluent under liquid-state fermentation by aspergillus niger ibs-103za

6981 mots 28 pages
Food Chemistry 124 (2011) 1595–1602

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Effects of physicochemical parameters on the production of phenolic acids from palm oil mill effluent under liquid-state fermentation by Aspergillus niger IBS-103ZA
Parveen Jamal ⇑, Zulkarnain Mohamed Idris, Md Zahangir Alam
Bioenvironmental Engineering Research Unit (BERU), Department of Biotechnology Engineering, Faculty of Engineering, International Islamic University Malaysia, 50728 Gombak, Kuala Lumpur, Malaysia

a r t i c l e

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a b s t r a c t
The present investigation is an effort to develop an environmentally friendly and cost-effective liquidstate fermentation process by introducing a new locally isolated fungal strain of Aspergillus niger (IBS103ZA) for the production of phenolics from a new source, palm oil mill effluent (POME). Sucrose, manganese sulphate (MnSO4) and temperature were identified as the most significant variables in improving phenolics production. Optimisation increased the total phenolic content from 856 ± 2.22 to 941 ± 3.72 GAE mg/l at 35.0 °C, 6.0% (w/v) sucrose, 2.7% (w/v) MnSO4, and with other parameters fixed. The fermented extract (FE) with IC50 value of 0.45 mg/ml showed the strongest antioxidant potency, compared to unfermented extract (UFE), with IC50 of 1.13 mg/ml, and the synthetic antioxidant, BHT, with IC50 of 0.63 mg/ml. The phenolic compounds were identified and quantified by HPLC. Ó 2010 Elsevier Ltd. All rights reserved.

Article history: Received 9 March 2010 Received in revised form 27 July 2010 Accepted 10 August 2010

Keywords: Phenolics Liquid-state fermentation Aspergillus niger Palm oil mill effluent Plackett–Burman design High-performance liquid chromatography

1. Introduction In Malaysia, the by-products of the palm oil industry have attracted considerable interest as a source of phenolic compounds, with much attention focused on palm oil mill

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