Abstract
Antioxidant compounds were produced from submerged fermentation using Botryosphaeria dothidea. Sonication times (1–15 min) and agitations (0–150 rpm) applied to different fermentation phases (2–7 days) were evaluated for their effect on the broth antioxidant activity. In approximately 70% of assays performed with ultrasound, the antioxidant activity of the broth containing exocellular metabolites was higher than the control (without sonication), reaching a maximum value of 96%. The solid fraction (biomass after supernatant removal) corresponding to the best assay of antioxidant activity was submitted to extractions with water, ethanol or ethyl acetate to recover intracellular metabolites. The yields of extracts were 3.7 ± 2.6 wt %, 20.6 ± 3.9 wt % and 32.0 ± 4.2 wt % for ethyl acetate, ethanol and water, respectively. The use of ethanol could provide a larger number of compounds such as pentadecanoic acid, ergosta-5,8,22-trien-3-ol, and 1,4-diaza-2,5-dioxobicyclo [4.3.0] nonane. Both the supernatant and solid fractions revealed some bioactive compounds with promising antioxidant activity with the potential to replace some synthetic antioxidants.
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Acknowledgements
The authors thank the National Council of Technological and Scientific Development (CNPq) and Research Support Foundation of the State of Rio Grande do Sul (FAPERGS) for the financial support of this work, as well as the Coordination for the Improvement of Higher Education Personnel (CAPES, finance code 001) for scholarships. M.A. Mazutti and G.L. Zabot thank the CNPq (304882/2018-6) for the research productivity grants.
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Valente, I.d., Confortin, T.C., Luft, L. et al. Effects of ultrasound on submerged fermentation for producing antioxidant metabolites from Botryosphaeria dothidea. Braz. J. Chem. Eng. 37, 475–484 (2020). https://doi.org/10.1007/s43153-020-00044-8
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DOI: https://doi.org/10.1007/s43153-020-00044-8