EFFECTIVE METHOD OF POLYPHENOL EXTRACTION FROM SESAME CAKE USING MICROBIAL FERMENTATION BY LACTOBACILLUS BREVIS NCTH24

Authors

  • Le Huy Son Food Industries Research Institute
  • Nguyen La Anh Food Industries Research Institute
  • Dang Thu Huong Food Industries Research Institute
  • Ly Ngoc Tram Food Industries Research Institute

DOI:

https://doi.org/10.15625/2525-2518/56/4A/12902

Keywords:

Polyphenol, sesame cake, fermentation

Abstract

Sesame seed is not only nutrient rich food but also of high polyphenol content. The total polyphenol content of Sesamum indicum’s bran can reach up to 150 mg/g. Among phenolic compounds, sesame lignans and anthocyanin were reported to have bioactive activities against diseases. The research focused on the development of method for sesame cake fermentation by Lactobacillus brevis NCTH24 to get high polyphenol content. It was found that fermentation medium of the following contents: 1/10 (w/v) ratio of sesame cake to distilled water, supplemented with 15g/l yeast extract and 1g/l glucose, adjusted to pH 6.0 then inoculated with 8% (v/v) inoculum of Lactobacillus brevis NCTH24 equivalent to 8.4*10^7 CFU/ml, to ferment at 30oC for 12h. As a result, the total polyphenol, flavonoid contents (calculated per gram dry sesame cake) and antioxidant activity through scavenged DPPH amount obtained from sesame cake fermented supernatant were 21.96 mg, 0.135 mg and 0.38 mg DPPH/30 min, respectively. They were significantly higher than those from sesame cake by extraction using methanol solvent (polyphenol 2.29 mg, flavonoid 0.05 mg and scavenged DPPH amount 0.19 mg/30 min).

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References

Nguyen La Anh

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Published

2018-10-19

Issue

Section

The 6th National Workshop on Research and Development of Natural Products