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Influence of roasting on chemical profile, antioxidant and antibacterial activities of dried chili
Sunida Muangkote,Taweerat Vichitsoonthonkul,Varit Srilaong,Chalermchai Wongs-Aree,Songsin Photchanachai 한국식품과학회 2019 Food Science and Biotechnology Vol.28 No.2
Roasted dried chili, used to improve texture andtaste, is important for various cuisines. The effect ofroasting at 90 C for 25 min on the chemical profile andbioactivities of dried chili extracted by petroleum ether wasinvestigated. Based on GC–MS analysis, the crude extractsof roasted dried chili exhibited different chemical profilecompared to the control. Roasting of dried chili significantlyincreased total phenolic compounds. Consequently,the antioxidant activity indicated by 1,1-diphenyl-2-picrylhydrazyl (DPPH) scavenging activity and ferricreducing antioxidant power (FRAP) significantlyimproved. Conversely, a reduction in the antibacterialagents, capsaicin (32.36%) and dihydrocapsaicin (9.11%),in the roasted sample resulted to a decline in antibacterialactivity. The extracts showed a strong activity againstBacillus cereus followed by B. subtilis, and Staphylococcusaureus compared to Escherichia coli based on the results ofagar disk diffusion, minimal inhibitory concentration(MIC), minimal bactericidal concentration (MBC),and electron scanning microscopy observation.
( Jirasatid Sani ),( Montira Nopharatana ),( Panit Kitsubun ),( Taweerat Vichitsoonthonkul ),( Anan Tongta ) 한국미생물 · 생명공학회 2013 Journal of microbiology and biotechnology Vol.23 No.3
Monacolin K and yellow pigment, produced by Monascus sp., have each been proven to be beneficial compounds as antihypercholesterolemic and anti-inflammation agents, respectively. However, citrinin, a human toxic substance, was also synthesized in this fungus. In this research, solidstate fermentation of M. purpureus TISTR 3541 was optimized by statistical methodology to obtain a high production of monacolin K and yellow pigment along with a low level of citrinin. Fractional factorial design was applied in this study to identify the significant factors. Among the 13 variables, five parameters (i.e., glycerol, methionine, sodium nitrate, cultivation time, and temperature) influencing monacolin K, yellow pigment, and citrinin production were identified. A central composite design was further employed to investigate the optimum level of these five factors. The maximum production of monacolin K and yellow pigment of 5,900 mg/kg and 1,700 units/g, respectively, and the minimum citrinin concentration of 0.26 mg/kg were achieved in the medium containing 2% glycerol, 0.14% methionine, and 0.01% sodium nitrate at 25oC for 16 days of cultivation. The yields of monacolin K and yellow pigment were about 3 and 1.5 times higher than the basal medium, respectively, whereas citrinin was dramatically reduced by 36 times.