This study was conducted to determine the total phenol content (TPC) and free radicals scavenging activity of methanolic and ethanolic extracts of wheat (WH-711) fractions (grain, bran and flour) fermented with Aspergillus oryzae (MTCC 3107). Maximum TPC (1469.35 ± 4.5, 1426.44 ± 5.5 and 1268.91 ± 5.3) was obtained in methanolic extracts as compared to ethanolic extracts (1368.65 ± 3.5, 1155.46 ± 4.7 and 1314.17 ± 5.6 respectively) of wheat bran, grain and flour on the 5 th day of fermentation. The free radical-scavenging activity of ethanolic extracts of fermented wheat grain, flour and bran was found to be maximum (62.68 ± 0.49, 32.87 ± 0.71 and 43.89 ± 0.88 %, respectively) whereas methanolic extracts of wheat grain and flour was 59.67 ± 0.78 and 28.52 ± 0.56 %, respectively on 5 th day of incubation using DPPH assay. Free radical-scavenging activity (71.30 ± 0.36%) of wheat bran was significantly higher than that of fermented grain and flour on the 2 nd day of incubation. Likewise in ABTS assay, wheat bran extracted with ethanol and methanol showed higher inhibition (28.48 ± 0.62 and 43.55 ± 0.72%) on 5 th day of incubation than to the fermented grain and flour. Among all the three fractions, methanolic extract of fermented wheat bran has the highest TPC and hence has highest free radical scavenging activity. Total phenolic contents, DPPH and ABTS + radicals scavenging activity of wheat fractions were significantly correlated (P<0.01) which provide the strong evidence that the antioxidant activity in wheat fractions was derived from phenolic compounds.
The aim of this work was to research a bioprocess for bioethanol production at laboratory scale from raw sweet potato using Saccharomyces cerevisiae MTCC-170. In order to obtain maximum conversion of starch into fermentable sugar, optimum parameters for the liquefaction were determined as 104 to 105°C, 0.15% v/w of α-amylase enzyme solution (300 U/ml) and 30 g dry-weight sweet potato mash/100 ml distilled water, respectively with a 74.38% loss in dry weight during the process. For saccharification process, the optimum dose of amyloglucosidase was 0.25% v/w (300 U/ml) with 16.82% glucose production at pH 5.0 and temperature 60°C after 1 h. The fermentation parameters like inoculum size, temperature, pH and different concentrations of nutrients were also determined. The maximum ethanol concentration, that is, 7.95% (v/v) was obtained with 10% inoculum size at pH 6.0 after 48 h. Furthermore, out of the three nitrogen sources (yeast extract, peptone and ammonium sulphate) tested for ethanol production, peptone at a concentration of 1.5 g/L was found to be best (7.93%). From the present study, it may be concluded that sweet potato can be an attractive feedstock for bioethanol production from both the economic stand points and environment friendly.
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