Optimization Antioxidant Ability of Rhodotorula rubra MJU18
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Published:
Mar 29, 2019
Keywords:
DPPH Rhodotorula rubra MJU18 Antioxidant Mathematical soft ware packages DPPH Rhodotorula rubra MJU18
Main Article Content
Abstract
Optimization of the antioxidant of Rhodotorula rubra MJU18 was determined by using DPPH
assay and optimization of media for R. rubra MJU18 using statistical experimental was designed to assess
the influence of important nutrients. The experimental design Central Composite Design (CCD) was used
to study various factors (carbon, nitrogen, growth factor, pH and temperature) in different quantities.
The study found that the optimized medium of 15 g/l glucose as carbon source, 2 g/l ammonium sulfate
as nitrogen source, 2 g/l yeast extract as growth factor, pH 5.5 and incubation at 37๐C for 72 hours
provided the best antioxidant activity of 99.22 %.
Article Details
How to Cite
จันทร์ฉาย ณ., & บุญเกิด ศ. (2019). Optimization Antioxidant Ability of Rhodotorula rubra MJU18. King Mongkut’s Agricultural Journal, 37(1), 69–77. retrieved from https://li01.tci-thaijo.org/index.php/agritechjournal/article/view/179921
Section
Research Articles
King Mongkut's Agricultural Journal
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Nigerian Fermented Foods. Food technol Biotechnal. 48(4), 505-511.
Anna, G.M. and S. Barbara. 2010.The Antioxidant Potential of Carotenoid Extract from Phaffia rhodozyma. Acta Scien Pol.,
Technol. Aliment. 9(2), 171-188.
Chanchay, N. and S. Suwanpong. 2008. Optimization of production carotenoids pigment and the ability of antioxidants of
yeast (Rhodotorula rubra) by using waste as a tomato broth. Biotechnology Department, Maejo University Phrae
Campus. 437-444.
Daljit, S.A. and C. Priyanka. 2011. Antioxidant Activity of Aspergillus fumigatus. International Scholarly Research Network.
Volume 2011 (2011), Article ID 619395, 11 pages.
Foti, M.C., C.Daquino, and C. Geraci. 2004. Electron-transfer reaction of cinnamic acid and their methyl esters with the DPPH
radicl in alcoholic solutions. J.Org.Chem., 69, 2309-2314
Kapila, S.V. and P.R. Sinha. 2006. Antioxidative and hypocholestero lemic effect of Lactobacillus casei. Indian J Med Sci.
60(9), 361-370.
Punchard, N.A. and F.J. Kelly. 1996. Free radicals. A Practical Approach. Oxford Univ Press.
Songchitsomboon, S., P. Ubdoonlakasim, and S. Komin. 2005. How is the antioxidants are essential to the body. Moo Chao
Baan Magazine. 27(316).
Wang, S.L., K.C. Liu, T.W. Liang, Y.H Kuo and C.Y. Wang. 2010. In vitro antioxidant activity of liquor and semi-purified
fractions from fermented squid pen biowaste by Serratia ureilytica TKU013. Food Chemistry. 119(4), 1380-1385.
