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Paper Information

Journal:   JOURNAL OF FOOD RESEARCH (UNIVERSITY OF TABRIZ)   2015 , Volume 25 , Number 3; Page(s) 359 To 368.
 
Paper: 

IDENTIFICATION OF EFFECTIVE FACTORS ON ANTIOXIDANT PRODUCTION AND EXTRACTION FROM APPLE RESIDUE USING TWO SUBVARIETES OF RHIZOPUS OLIGOSPORUS

 
 
Author(s):  HAMDIPOUR S.*, REZAZAD M., ALIZADEH M.
 
* DEPARTMENT OF FOOD SCIENCE AND TECHNOLOGY, FACULTY OF AGRICULTURE, UNIVERSITY OF URMIA,URMIA, IRAN
 
Abstract: 

Apple pomace is a byproduct of apple processing plants which can be used as a good source for bioactive materials like phenolic compounds. In this research the 2 sub verities of Rhizopus oligosporus was used for production of Antioxidative bioactive compounds from Whey Proteine Concentrate (WPC) and apple pomace. Total Phenolic compounds, free radical scavenging ability by DPPH, Antioxidative Protection Factor (APF) and total count of molds were evaluated in 48 determined treatments. Effect of Incubation temperature in three levels 23,27,31oC , incubation time at 3,8,13 days, and Apple pomace/WPC ratio at three levels of 50:50, 70:30, 90:10 were studied . The polyphenol content, precent of DPPH inhibitation, APF and count of fungi of the extracts was found to be in the range of 6.01-11.12 mg GAE/g Dry Matter, 65.8%-95.2%, 1.18-1.55 and 2.2*10^8-3.13*10^10 of samples respectively, depending on the ratio of Apple/WPC , time of incubation, type of fungi and temperature. The highest efficiency obtained was related to Rhizopus oligosporus PTCC NO.5287 and the results showed that the time of incubation had the most effect on measured parameters.

 
Keyword(s): ANTIOXIDANT, WHEY POWDER, APPLE POMACE, RHIZOPUS OLIGOSPORUS
 
 
References: 
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+ Click to Cite.
APA: Copy

HAMDIPOUR, S., & REZAZAD, M., & ALIZADEH, M. (2015). IDENTIFICATION OF EFFECTIVE FACTORS ON ANTIOXIDANT PRODUCTION AND EXTRACTION FROM APPLE RESIDUE USING TWO SUBVARIETES OF RHIZOPUS OLIGOSPORUS. JOURNAL OF FOOD RESEARCH (UNIVERSITY OF TABRIZ), 25(3), 359-368. https://www.sid.ir/en/journal/ViewPaper.aspx?id=509043



Vancouver: Copy

HAMDIPOUR S., REZAZAD M., ALIZADEH M.. IDENTIFICATION OF EFFECTIVE FACTORS ON ANTIOXIDANT PRODUCTION AND EXTRACTION FROM APPLE RESIDUE USING TWO SUBVARIETES OF RHIZOPUS OLIGOSPORUS. JOURNAL OF FOOD RESEARCH (UNIVERSITY OF TABRIZ). 2015 [cited 2021May17];25(3):359-368. Available from: https://www.sid.ir/en/journal/ViewPaper.aspx?id=509043



IEEE: Copy

HAMDIPOUR, S., REZAZAD, M., ALIZADEH, M., 2015. IDENTIFICATION OF EFFECTIVE FACTORS ON ANTIOXIDANT PRODUCTION AND EXTRACTION FROM APPLE RESIDUE USING TWO SUBVARIETES OF RHIZOPUS OLIGOSPORUS. JOURNAL OF FOOD RESEARCH (UNIVERSITY OF TABRIZ), [online] 25(3), pp.359-368. Available: https://www.sid.ir/en/journal/ViewPaper.aspx?id=509043.



 
 
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