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    题名: In vitro antioxidant activity of liquor and semi-purified fractions from fermented squid pen biowaste by Serratia ureilytica TKU013
    作者: Wang, San-lang;Liu, Kao-cheng;Liang, Tzu-wen;Kuo, Yao-haur;Wang, Chen-yu
    贡献者: 淡江大學生命科學研究所
    关键词: Serratia ureilytica;Antioxidant activity;Squid pen wastes;DPPH;Chelating ability;Reducing power;Phenolic content
    日期: 2010-04
    上传时间: 2009-09-22 15:29:50 (UTC+8)
    出版者: Amsterdam: Elsevier B.V.
    摘要: Antioxidative activities were found in the culture supernatant of Serratia ureilytica TKU013 with squid pen as the sole carbon/nitrogen source. The 4th day supernatant showed the strongest antioxidant activities and the highest total phenolic content. The supernatant was further purified by liquid–liquid partition, and it was found that the ethyl acetate-soluble (EA) extract exhibited the strongest antioxidant activity in a DPPH radical-scavenging assay and this was compared with the positive control, α-tocopherol. This extract was further divided into eight fractions, designated as F1–F8, by silica gel liquid chromatography. In most cases, F4 and F8 were found to possess the strongest antioxidative activities. Significant associations between the antioxidant potency and the total phenolic content, as well as between the antioxidant potency and free amino groups, were found for the supernatant, extract, and fractions. With this method, squid pen waste can be utilized and has potential in the production of functional foods.
    關聯: Food Chemistry 119(4), pp.1380-1385
    DOI: 10.1016/j.foodchem.2009.09.017
    显示于类别:[生命科學研究所] 期刊論文

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