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.authorAkpabli-Tsigbe, N.D.K.
dc.contributor.authorMa, Y.
dc.contributor.authorEkumah, J.N.
dc.contributor.authorOsabutey, J.
dc.contributor.authorHu, J.
dc.contributor.authorXu, M.
dc.contributor.authorJohnson, N.A.N.
dc.date.accessioned2021-07-16T13:38:13Z
dc.date.available2021-07-16T13:38:13Z
dc.date.issued2021
dc.descriptionResearch Articleen_US
dc.description.abstractThis 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.identifier.urihttp://ugspace.ug.edu.gh/handle/123456789/36458
dc.language.isoenen_US
dc.publisherLWT - Food Science and Technology
dc.subject5-O-caffeoylquinic acid (5-OCQA)en_US
dc.subjectSolid-state fermentationen_US
dc.subjectSoybeanen_US
dc.subjectScreeningen_US
dc.subjectOptimizationen_US
dc.titleNovel solid-state fermentation extraction of 5-O-caffeoylquinic acid from heilong48 soybean using Lactobacillus helviticus: Parametric screening and optimizationen_US
dc.typeArticleen_US

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