International journal of Advanced Biological and Biomedical Research، جلد ۲، شماره ۶، صفحات ۱۹۳۷-۱۹۴۲
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عنوان انگلیسی Production of Phenolic Antioxidants from Apple Residue Using Rhizopus Oligosporus
چکیده انگلیسی مقاله In this research the 2 sub verities of Rhizopus oligosporus was used for production of antioxidative bioactive compounds from whey protein concentrate (WPC) and apple pomace. Total phenolic compounds, free radical scavenging ability by DPPH and antioxidant protection factort were evaluated in 48 determined treatments. Effect of Incubation temperature in three levels 23, 27, 31°C, incubation time at 3,8,13 days, and Apple pomace/WPC ratio at three levels of 50:50, 70:30, and 90:10 were studied. The polyphenol content, percent of DPPH inhabitation and APF of the extracts was found to be in the range of 6.01-11.12 mg GAE/g DW, 65.8%-95.2% and 1-1.55 of samples respectively, depending on the ratio of Apple/WPC, time of incubation, type of fungi and temperature. The highest obtained efficiency was related to Rhizopus oligosporus PTCC NO.5287 and the results showed that the time of incubation had the most effect on measured parameters.
کلیدواژه‌های انگلیسی مقاله Antioxidant,Apple pomace,Rhizopus oligosporus,Whey powder
نویسندگان مقاله s حمدی پور |
msc student, department of food science and technology, faculty of agriculture, university of urmia, urmia, iran
سازمان اصلی تایید شده: دانشگاه ارومیه (Urmia university)

m رضازاد |
associate professor, department of food science and technology, faculty of agriculture, university of urmia, urmia, iran
سازمان اصلی تایید شده: دانشگاه ارومیه (Urmia university)

m علیزاده |
assistant professor, department of food science and technology, faculty of agriculture, university of urmia, urmia, iran
سازمان اصلی تایید شده: دانشگاه ارومیه (Urmia university)

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