The evaluation of the antioxidant potential during the oxidative polymerization of polyphenol compounds induced by laccase enzyme
Autori
Ilić, Nevena
Milić, Marija

Davidović, Slađana

Mihajlovski, Katarina

Dimitrijević-Branković, Suzana

Konferencijski prilog (Objavljena verzija)
Metapodaci
Prikaz svih podataka o dokumentuApstrakt
The polymerization and crosslinking of various phenolic compounds induced by the laccase enzyme have been in recent years increasingly used in food industry, due to the emergence of products with improved properties, especially with increased antioxidant activity. In this regard, this study has explored the laccase-induced structural changes of two types of naturally occurring polyphenols, named gallic acid and epigallocatechin gallate, and their antioxidant activity. In the first part, the effect of the laccase of different origin - laccase of white rot fungi (Ganoderma spp.), previously grown on waste cereals and commercial laccase from Novozym® 51003, were investigated. Based on the results obtained after incubation (24 h, 50ºC), the sample containing a mixture of polyphenols, rather than individually, gave visible changes in the reading of the UV-Vis spectrum and increased antioxidant activity with small differences between commercial laccase and laccase of white rot fungi, which i...ndicates that laccase obtained by growing fungi on waste cereals may be competitive for such a purpose. Moreover, the use of such an obtained laccase is more environmentally friendly and economically viable than use of commercial one. Further process optimization of polyphenols polymerization was performed within the method of multifactor statistical analysis (Design Expert), by using of commercial laccase, where by the effect of enzyme concentrations (0.1, 0.3 and 0.5 U/ml) and incubation time (4, 14 and 24 h) were monitored. The maximal antioxidant activity, measured by both DPPH (inhibition of 58.58% of radicals) and FRAP (176.57 mmol Fe2+/ml) was achieved by a sample containing a mixture of polyphenols and 0.3 U/ml laccase enzymes, after 14 h, at 50˚C. The results of this study revealed that careful optimization of process variables during polyphenols polymerization is extremely important for obtaining the product with desirable value added properties, which may be implemented in food and pharmaceutical industry.
Ključne reči:
laccase, oxidative polymerization, polyphenols, white rot fungi, agroindustrial wasteIzvor:
Book of Abstracts, The 2nd Unifood International Conference-UNIFood Conference 2021, 2021, 158-Finansiranje / projekti:
- Ministarstvo prosvete, nauke i tehnološkog razvoja Republike Srbije, Ugovor br. 200287 (Inovacioni centar Tehnološko-metalurškog fakulteta u Beogradu doo) (RS-200287)
- Ministarstvo prosvete, nauke i tehnološkog razvoja Republike Srbije, Ugovor br. 200135 (Univerzitet u Beogradu, Tehnološko-metalurški fakultet) (RS-200135)
Kolekcije
Institucija/grupa
Inovacioni centarTY - CONF AU - Ilić, Nevena AU - Milić, Marija AU - Davidović, Slađana AU - Mihajlovski, Katarina AU - Dimitrijević-Branković, Suzana PY - 2021 UR - http://TechnoRep.tmf.bg.ac.rs/handle/123456789/5939 AB - The polymerization and crosslinking of various phenolic compounds induced by the laccase enzyme have been in recent years increasingly used in food industry, due to the emergence of products with improved properties, especially with increased antioxidant activity. In this regard, this study has explored the laccase-induced structural changes of two types of naturally occurring polyphenols, named gallic acid and epigallocatechin gallate, and their antioxidant activity. In the first part, the effect of the laccase of different origin - laccase of white rot fungi (Ganoderma spp.), previously grown on waste cereals and commercial laccase from Novozym® 51003, were investigated. Based on the results obtained after incubation (24 h, 50ºC), the sample containing a mixture of polyphenols, rather than individually, gave visible changes in the reading of the UV-Vis spectrum and increased antioxidant activity with small differences between commercial laccase and laccase of white rot fungi, which indicates that laccase obtained by growing fungi on waste cereals may be competitive for such a purpose. Moreover, the use of such an obtained laccase is more environmentally friendly and economically viable than use of commercial one. Further process optimization of polyphenols polymerization was performed within the method of multifactor statistical analysis (Design Expert), by using of commercial laccase, where by the effect of enzyme concentrations (0.1, 0.3 and 0.5 U/ml) and incubation time (4, 14 and 24 h) were monitored. The maximal antioxidant activity, measured by both DPPH (inhibition of 58.58% of radicals) and FRAP (176.57 mmol Fe2+/ml) was achieved by a sample containing a mixture of polyphenols and 0.3 U/ml laccase enzymes, after 14 h, at 50˚C. The results of this study revealed that careful optimization of process variables during polyphenols polymerization is extremely important for obtaining the product with desirable value added properties, which may be implemented in food and pharmaceutical industry. C3 - Book of Abstracts, The 2nd Unifood International Conference-UNIFood Conference 2021 T1 - The evaluation of the antioxidant potential during the oxidative polymerization of polyphenol compounds induced by laccase enzyme SP - 158 UR - https://hdl.handle.net/21.15107/rcub_technorep_5939 ER -
@conference{ author = "Ilić, Nevena and Milić, Marija and Davidović, Slađana and Mihajlovski, Katarina and Dimitrijević-Branković, Suzana", year = "2021", abstract = "The polymerization and crosslinking of various phenolic compounds induced by the laccase enzyme have been in recent years increasingly used in food industry, due to the emergence of products with improved properties, especially with increased antioxidant activity. In this regard, this study has explored the laccase-induced structural changes of two types of naturally occurring polyphenols, named gallic acid and epigallocatechin gallate, and their antioxidant activity. In the first part, the effect of the laccase of different origin - laccase of white rot fungi (Ganoderma spp.), previously grown on waste cereals and commercial laccase from Novozym® 51003, were investigated. Based on the results obtained after incubation (24 h, 50ºC), the sample containing a mixture of polyphenols, rather than individually, gave visible changes in the reading of the UV-Vis spectrum and increased antioxidant activity with small differences between commercial laccase and laccase of white rot fungi, which indicates that laccase obtained by growing fungi on waste cereals may be competitive for such a purpose. Moreover, the use of such an obtained laccase is more environmentally friendly and economically viable than use of commercial one. Further process optimization of polyphenols polymerization was performed within the method of multifactor statistical analysis (Design Expert), by using of commercial laccase, where by the effect of enzyme concentrations (0.1, 0.3 and 0.5 U/ml) and incubation time (4, 14 and 24 h) were monitored. The maximal antioxidant activity, measured by both DPPH (inhibition of 58.58% of radicals) and FRAP (176.57 mmol Fe2+/ml) was achieved by a sample containing a mixture of polyphenols and 0.3 U/ml laccase enzymes, after 14 h, at 50˚C. The results of this study revealed that careful optimization of process variables during polyphenols polymerization is extremely important for obtaining the product with desirable value added properties, which may be implemented in food and pharmaceutical industry.", journal = "Book of Abstracts, The 2nd Unifood International Conference-UNIFood Conference 2021", title = "The evaluation of the antioxidant potential during the oxidative polymerization of polyphenol compounds induced by laccase enzyme", pages = "158", url = "https://hdl.handle.net/21.15107/rcub_technorep_5939" }
Ilić, N., Milić, M., Davidović, S., Mihajlovski, K.,& Dimitrijević-Branković, S.. (2021). The evaluation of the antioxidant potential during the oxidative polymerization of polyphenol compounds induced by laccase enzyme. in Book of Abstracts, The 2nd Unifood International Conference-UNIFood Conference 2021, 158. https://hdl.handle.net/21.15107/rcub_technorep_5939
Ilić N, Milić M, Davidović S, Mihajlovski K, Dimitrijević-Branković S. The evaluation of the antioxidant potential during the oxidative polymerization of polyphenol compounds induced by laccase enzyme. in Book of Abstracts, The 2nd Unifood International Conference-UNIFood Conference 2021. 2021;:158. https://hdl.handle.net/21.15107/rcub_technorep_5939 .
Ilić, Nevena, Milić, Marija, Davidović, Slađana, Mihajlovski, Katarina, Dimitrijević-Branković, Suzana, "The evaluation of the antioxidant potential during the oxidative polymerization of polyphenol compounds induced by laccase enzyme" in Book of Abstracts, The 2nd Unifood International Conference-UNIFood Conference 2021 (2021):158, https://hdl.handle.net/21.15107/rcub_technorep_5939 .