Study the efficiencyof Antioxidants produced from fermented koji by Aspergillus niger on some oils

Authors

  • Ali Khudhair Jabir Al-Rikabi agriculture of college / University of Basrah
  • Abdol-Hafiz Al-Dubon Marine Scince Center –University of Basrah
  • Hadeel Wadi Mohammed agriculture of college / University of Basrah

DOI:

https://doi.org/10.59658/jkas.v1i2.345

Keywords:

antioxidants , fungi , oils

Abstract

The antioxidative properties of EAERK were studied and were found as follows:

the antioxidant activity of EAERK were varied to retard the peroxidation of linoleic acid.The scavenging effect for free radicals of EAERK was increased with concentrations increasing and the scavenging effects of BHT was higher than EAERK.The reducing power of EAERK was increased with the concentrations increasing being lower than both BHT and α-tocopherol , and the chelating ability to ferrous ion of EAERK was lower than EDTA-2Na .The total phenolic compounds of ethyl acetate extracted from rice koji fermented by A. niger S1 were 223.8 µg gallic acid / mg extract. The antioxidant stability of EAERK were studied toward many factors  and were recorded as follows: EAERK was stable at neutral conditions and was unstable under both acidic and alkaline conditions.EAERK have good thermal stability characteristics and tolerated heating at 185ْ C for 2 h.

EAERK showed synergistic effects with α-tocopherol and citric acid , it has been found that the synergistic effects of EAERK with α-tocopherol were higher in the inhibition of linoleic acid peroxidation system than that of citric acid.The inhibitory effect of EAERK to retard olive oil and fish oil oxidation was increased by increasing their concentrations

Author Biographies

Ali Khudhair Jabir Al-Rikabi, agriculture of college / University of Basrah

Department of Food Science

Abdol-Hafiz Al-Dubon, Marine Scince Center –University of Basrah

Marine Scince Center

Hadeel Wadi Mohammed, agriculture of college / University of Basrah

Department of Food Science

Downloads

Published

09/01/2014

How to Cite

Jabir Al-Rikabi, A. K., Al-Dubon, A.-H., & Mohammed, H. W. (2014). Study the efficiencyof Antioxidants produced from fermented koji by Aspergillus niger on some oils. Journal of Kerbala for Agricultural Sciences, 1(2), 1–20. https://doi.org/10.59658/jkas.v1i2.345

Issue

Vol. 1 No. 2 (2014): المجلد الاول العدد الثاني 2014

Section

Previous publications

License

Copyright (c) 2014 Copyright (c) 2024 is the Author's article. Published by the Journal of Kerbala for Agricultural Sciences under a CC BY 4.0 license

Creative Commons License

This work is licensed under a Creative Commons Attribution 4.0 International License.

Licensing Terms

All articles are published under a Creative Commons License and will be directed to the  Creative Commons Attribution 4.0 International License (CC BY 4.0) That permits use, distribution, and reproduction in any medium, provided the original work is properly cited. This license also allows the work to be used for commercial purposes.

Use by both non-commercial and commercial  users

This content is licensed under a Creative Commons Attribution 4.0 International (CC BY 4.0) license, permitting use by both non-commercial and commercial users. Individual users may access, download, copy, display, and redistribute the articles to colleagues, as well as adapt, translate, and text- and data-mine the content, subject to the following conditions:

  • The author's moral rights, including the right of attribution and the right to protect their work from derogatory treatment, are respected.
  • Where content in the article is identified as belonging to a third party, users must ensure that any reuse complies with the copyright policies of the owner of that content.
  • If the article content is reused for research or educational purposes, users should maintain a link to the appropriate bibliographic citation, including the DOI and a link to the published version on the journal's website.