Optimization of Saccharomyces cerevisiae-Mediated Biotransformation Using Box-Behnken Design for Enhanced Flavonoid Profile: Impact on Luteolin, Quercetin, Kaempferol, Isorhamnetin, and Apigenin Content.
Keywords:
Flavonoids, Saccharomyces cerevisiae, Box-Behnken design, Biochemical transformation, Fermentation kinetics, Herbal extract optimization.Abstract
Purpose: This study investigated the biochemical transformation and optimization of fermentation techniques to enhance flavonoid content in a composite extract derived from Syzygium cumini seed, Mangifera indica seed, Momordica charantia fruit, and Gymnema sylvestre leaf, along with an analysis of fermentation kinetics.
Methods: The herbal mixture was extracted in hot water and fermented using Saccharomyces cerevisiae. A Box-Behnken design was employed to optimize the variables for maximizing flavonoid content. The variables included substrate concentration (40%, 60%, and 80%), inoculum volume (2%, 5%, and 8%), and incubation time (40 h, 50 h, and 60 h). Additionally, the process kinetics were evaluated by measuring physical parameters during fermentation.
Results: Flavonoid levels, specifically Luteolin, Quercetin, Kaempferol, and Isorhamnetin, were positively influenced by all three variables. However, Apigenin content exhibited a negative correlation with incubation time, with higher durations resulting in reduced Apigenin levels.
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