Working Paper Article Version 2 This version is not peer-reviewed

Development, Optimization of MEA Microbial Compounds

Version 1 : Received: 24 September 2019 / Approved: 26 September 2019 / Online: 26 September 2019 (03:39:00 CEST)
Version 2 : Received: 21 April 2020 / Approved: 22 April 2020 / Online: 22 April 2020 (06:09:21 CEST)

How to cite: Rubaiy, H.H.M.A.; Altemimi, A.; Rikabi, A.K.J.A.; Anand, U.; Lakhssassi, N. Development, Optimization of MEA Microbial Compounds. Preprints 2019, 2019090290 Rubaiy, H.H.M.A.; Altemimi, A.; Rikabi, A.K.J.A.; Anand, U.; Lakhssassi, N. Development, Optimization of MEA Microbial Compounds. Preprints 2019, 2019090290

Abstract

The current study aims to fermentation parameter for producing microbial products. Microwave parameters consist on 245 MHz, and 600-watt for 60 seconds. 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

compounds; microbiology; extract

Comments (1)

Comment 1
Received: 22 April 2020
Commenter: Uttpal Anand
Commenter's Conflict of Interests: Author
Comment: Title and abstract are revised.
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