Protein Content, Bioactive Compounds and Antioxidant Activity of Sericin Extracted by Various Methods
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Abstract
This research aimed to determine protein content and content of bioactive compounds and to study antioxidant activity of sericin extracted from hybrid mulberry silkBombyx mori) by various extraction methods. In this study, 3 extraction methods were used which were extraction with distilled water, extraction with sodium carbonate solution and extraction with ash solution preparing from waste materials left from Khao-Larm processing. The results showed that the extraction with sodium carbonate solution for 30 min had the highest percentage of sericin recovery (%Degumming) which was 25.483±4.039%. From protein content analysis by Bradford assay, it was found that sericin extracted with ash solution for 30 min contained the highest amount of protein (164.073 ± 0.059 mg/g dry weight). The analysis of total phenolic and flavonoid contents showed that sericin extracted with sodium carbonate solution for 30 min contained the highest amount of total phenolic content (428.254 ± 0.099 mg gallic acid equivalent/g dry weight) and flavonoid content (7.435 ± 0.029 mg quercetin equivalent/g dry weight). From antioxidant activity analysis, when ABTS decolorization scavenging effect method and Potassium ferricyanide reducing power assay method were used, sericin extracted with sodium carbonate solution for 90 min was found to exhibit the highest antioxidant activity. However, when DPPH radical scavenging assay was used, sericin extracted with distilled water for 90 min was found to exhibit the highest antioxidant activity. The data obtained from this study might be useful for the extraction and application of sericin in the food industry, cosmetic, tissue engineering and biomedicine.
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บทความที่ได้รับการตีพิมพ์เป็นลิขสิทธิ์ของ วารสารวิทยาศาสตร์และเทคโนโลยี มหาวิทยาลัยอุบลราชธานี
ข้อความที่ปรากฏในบทความแต่ละเรื่องในวารสารวิชาการเล่มนี้เป็นความคิดเห็นส่วนตัวของผู้เขียนแต่ละท่านไม่เกี่ยวข้องกับมหาวิทยาลัยอุบลราชธานี และคณาจารย์ท่านอื่นๆในมหาวิทยาลัยฯ แต่อย่างใด ความรับผิดชอบองค์ประกอบทั้งหมดของบทความแต่ละเรื่องเป็นของผู้เขียนแต่ละท่าน หากมีความผิดพลาดใดๆ ผู้เขียนแต่ละท่านจะรับผิดชอบบทความของตนเองแต่ผู้เดียว
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