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Novel solid-state fermentation extraction of 5-O-caffeoylquinic acid from heilong48 soybean using Lactobacillus helviticus: Parametric screening and optimization

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dc.contributor.author Akpabli-Tsigbe, N.D.K.
dc.contributor.author Ma, Y.
dc.contributor.author Ekumah, J.N.
dc.contributor.author Osabutey, J.
dc.contributor.author Hu, J.
dc.contributor.author Xu, M.
dc.contributor.author Johnson, N.A.N.
dc.date.accessioned 2021-07-16T13:38:13Z
dc.date.available 2021-07-16T13:38:13Z
dc.date.issued 2021
dc.identifier.uri http://ugspace.ug.edu.gh/handle/123456789/36458
dc.description Research Article en_US
dc.description.abstract This study investigated the extraction of 5-O-caffeoylquinic acid (5-CQA) with increased yield and enhanced antioxidant activity from heilong48 soybean (HS) under solid-state fermentation (SSF). Plackett–Burman design and Box-Behnken design were sequentially used for screening and optimization of significant SSF conditions respectively. Screening results showed that temperature, pH, incubation time and liquid-solid ratio were the significant SSF conditions that influenced 5-CQA yield, fermentation efficiency and antioxidant activity. The optimum SSF conditions obtained by Box-Behnken design were 49.90 ◦C (temperature), 7.00 (pH), 25.81 h (incubation time) and 0.67 (liquid-solid ratio). For these conditions, the experimental data obtained [5-CQA yield (11.41 ± 0.27 mg/g), fermentation efficiency (30.49 ± 1.14%), and antioxidant activity (46.13 ± 1.94 μmol AA eq/g dry sample)] were consistent with predicted values, higher than that of unfermented HS flour (RSHF), and supported by Atomic force microscopy (AFM), Fourier transform infrared (FTIR) and Scanning electron microscopy (SEM) microstructure. The results demonstrated that optimized SSF conditions significantly influenced 5-CQA yield, fermentation efficiency and antioxidant activity. This study showed that the use of optimized SSF conditions to extract 5-CQA with increased yield and enhanced antioxidant activity was efficient. Hence, this could be useful to the food and/or pharmaceutical industry in producing 5-CQA from HS. en_US
dc.language.iso en en_US
dc.publisher LWT - Food Science and Technology
dc.subject 5-O-caffeoylquinic acid (5-OCQA) en_US
dc.subject Solid-state fermentation en_US
dc.subject Soybean en_US
dc.subject Screening en_US
dc.subject Optimization en_US
dc.title Novel solid-state fermentation extraction of 5-O-caffeoylquinic acid from heilong48 soybean using Lactobacillus helviticus: Parametric screening and optimization en_US
dc.type Article en_US


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