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Antioxidant and chealting activities of fermentation broths containing fructooligossacharides

2016Conference object Open access
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dc.contributor.authorLama, Aelina
dc.contributor.authorDias, Teresa
dc.contributor.authorPeres, António M.
dc.date.accessioned2018-02-20T10:33:02Z
dc.date.available2018-02-20T10:33:02Z
dc.date.issued2016
dc.description.abstractFructooligossacharides are present in plants and fruits at low concentrations and with varying individual relative proportions. So, for industrial application, fructooligossacharides extraction from natural sources may not be economically viable. Recently, several works have been published within this field of research usually aiming to establish the best experimental conditions to maximizing fructooligossacharides yield/synthesis [1-3]. However, although it is known that these compounds may have a great health impact, it is also reported that beneficial health effects may depend on the relative fructooligossacharides composition, seeming that nystose-rich diet is preferable compared to a kestoserich preparation, exhibiting a higher anti-hydroxyl radical activity [4,5]. So, in this work it is reported the results regarding a screening study concerning the bioactivity activity of the fermentation broth extracts obtained using fungi with potential for producing fructooligossacharides. The potential use of five fungi (i.e., A. aculeatus, A. japonicus, A. opinicosulum, P. thoumii and P. cornyphipum) was evaluated. Batch fermentation were carried out during 96 hours, at constant temperature (27 ºC) and agitation (100 rpm), being the initial sucrose concentration fixed at 30 g/L. Samples were taken at 24-h intervals and the radical scavenging activity as well as the iron binding ability of chelators, of the different broth extracts, were determined using the DPPH and ferrozine. The overall results obtained showed that although the extracts possessed relatively low bioactive activity; it was possible to set some preliminary insights that allowed selecting the most promissory(s) mold(s), which could enable achieving, in a near future, a final fructooligossacharides formulation with the greatest antioxidant capacity.pt_PT
dc.description.sponsorshipThis work was financially supported by Project POCI-01-0145-FEDER-006984 – Associate Laboratory LSRE-LCM funded by FEDER through COMPETE2020 - Programa Operacional Competitividade e Internacionalização (POCI) – and by national funds through FCT - Fundação para a Ciência e a Tecnologia.pt_PT
dc.description.versioninfo:eu-repo/semantics/publishedVersionpt_PT
dc.identifier.citationLama, Aelina; Dias, Teresa; Peres, António M. (2016). Antioxidant and chealting activities of fermentation broths containing fructooligossacharides. In Helder T. Gomes, Maria Olga A. S. Ferreira, João Barreira, Joana Amaral (Eds.) XXII Encontro Luso-Galego Química. Bragança: Instituto Politécnico. ISBN 978-989-8124-17-3pt_PT
dc.identifier.isbn978-989-8124-17-3
dc.identifier.urihttp://hdl.handle.net/10198/15828
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.publisherInstituto Politécnico de Bragançapt_PT
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/pt_PT
dc.titleAntioxidant and chealting activities of fermentation broths containing fructooligossacharidespt_PT
dc.typeconference object
dspace.entity.typePublication
oaire.citation.conferencePlaceBragança, Portugalpt_PT
oaire.citation.endPage106pt_PT
oaire.citation.startPage106pt_PT
oaire.citation.titleXXII Encontro Luso-Galego Químicapt_PT
person.familyNameDias
person.familyNamePeres
person.givenNameTeresa
person.givenNameAntónio
person.identifier142703
person.identifier107333
person.identifier.ciencia-idCF16-5443-F420
person.identifier.orcid0000-0002-9419-9561
person.identifier.orcid0000-0001-6595-9165
person.identifier.ridI-8470-2012
person.identifier.scopus-author-id56830642600
person.identifier.scopus-author-id7102331969
rcaap.rightsopenAccesspt_PT
rcaap.typeconferenceObjectpt_PT
relation.isAuthorOfPublication87c9cae0-314d-4622-ba85-4d3ec5726606
relation.isAuthorOfPublication7d93be47-8dc4-4413-9304-5b978773d3bb
relation.isAuthorOfPublication.latestForDiscovery87c9cae0-314d-4622-ba85-4d3ec5726606

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