Preprint Article Version 1 This version is not peer-reviewed

A Recent Optimization and Advancement in the Development of Microwave-Assisted Extraction of Microbial Bioactive Compounds

Version 1 : Received: 24 September 2019 / Approved: 26 September 2019 / Online: 26 September 2019 (03:39:00 CEST)

How to cite: Rubaiy, H.H.M.A.; Altemimi, A.; Rikabi, A.K.J.A.; Anand, U.; Lakhssassi, N. A Recent Optimization and Advancement in the Development of Microwave-Assisted Extraction of Microbial Bioactive Compounds. Preprints 2019, 2019090290 (doi: 10.20944/preprints201909.0290.v1). Rubaiy, H.H.M.A.; Altemimi, A.; Rikabi, A.K.J.A.; Anand, U.; Lakhssassi, N. A Recent Optimization and Advancement in the Development of Microwave-Assisted Extraction of Microbial Bioactive Compounds. Preprints 2019, 2019090290 (doi: 10.20944/preprints201909.0290.v1).

Abstract

The current study aims to study the optimal fermentation conditions for producing microbial bioactive compounds. The microwave parameters consist on 2450 MHz, and 500-watt for 20, 30, and 40 seconds. The solubility of solvents was tested for the extraction of antioxidant compounds from fermented rice (Koji) by A. flavus, Ethyl acetate was the best solvent used for extraction purposes. Antioxidant properties were differentiated by blocking the oxidation of the linoleic acid with an inhibition rate of 73.13% at a concentration of 200 mg/mL, in addition to increasing its effectiveness for free radical extraction and reduction strength by increasing concentrations gradually. The bond ability to irons was lower compared to the EDTA-2Na, in addition to the obtained total content corresponding to phenolic compounds in the ethyl acetate extract of fermented rice (Koji) by A. flavus was 232.11 mg, on the basis of galic acid/mg. The stability of the antioxidant compounds of the ethyl acetate extract of fermented rice (Koji) by A. flavus was also studied; showing stability under neutral conditions, as well as at high temperatures (185 °C during two hours). However, no stability was obtained under acidic and alkaline conditions.

Subject Areas

microbial antioxidants; bioactive compounds; microwave extract; aspergillus flavus; rice, antioxidant compounds; free radical; phenolic compounds; temperatures

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