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Optimization of antioxidant potential of Aspergillus terreus through different statistical approaches
Author(s) -
Arora Daljit Singh,
Chandra Priyanka
Publication year - 2010
Publication title -
biotechnology and applied biochemistry
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.468
H-Index - 70
eISSN - 1470-8744
pISSN - 0885-4513
DOI - 10.1042/ba20100202
Subject(s) - response surface methodology , plackett–burman design , antioxidant , dpph , chemistry , sucrose , ferrous , food science , aspergillus terreus , ferric , chromatography , biochemistry , organic chemistry
A three‐step optimization strategy, which includes a one‐factor‐at‐a‐time classical method and different statistical approaches [Plackett–Burman design and RSM (response surface methodology)], were applied to optimize the antioxidant potential of Aspergillus terreus . Antioxidant activity was assayed by different procedures and compared with TPC (total phenolic content). Primarily, different carbon and nitrogen sources were screened by classical methods, which revealed sucrose and NaNO 3 to be the most suitable. The significance of the components of Czapek Dox's medium with respect to antioxidant activity was evaluated with the Plackett–Burman design, which supported sucrose and NaNO 3 to be the most significant. In a second step, sucrose and NaNO 3 along with temperature were further taken as three variables for RSM to study their interaction. Response surface analysis showed 4% sucrose, 0.1% NaNO 3 and an incubation temperature of 30 °C to be the optimal conditions. Under these conditions, the antioxidant potential assayed through the different procedures was 88.1, 74.9 and 70.2% scavenging effect for DPPH (1,1‐diphenyl‐2‐picryl hydrazyl) radical, ferrous ion and nitric oxide ion respectively. The reducing power showed an absorbance of 2.0 with 71.5% activity for the FRAP (ferric reducing antioxidant power) assay. TPC under different physio‐chemical conditions and antioxidant potential under various assay procedures correlated positively.