Comparison Of Antioxidant Potential Of Some Fermented ‎Oilseed Meals Using Bacillus subtilis PTCC ۱۷۲۰‎

Recently, oilseed meal, a by-product of oil manufacturing, has become the most common animal feed. Regarding the critical role of antioxidants, this study evaluated the effects of fermentation on some press cake antioxidant activities. Sesame, soybean, cotton, corn, and tomato seed meals were used under Bacillus subtilis PTCC ۱۷۲۰ submerged fermentation. Antioxidant activity was evaluated using the DPPH inhibition and iron chelation methods. Also, the o-Phthalaldehyde test, thin layer chromatography with two reagents (DPPH and ninhydrin), and SDS-PAGE of proteins were conducted to assess the releasing peptides and anti-oxidant activity relationship. Results showed antioxidant activity in most meals increased significantly after ۴۸ hs of fermentation (P<۰.۰۵) due to the increase of amino compounds. This activity reached its maximum at ۹۶ hs after fermentation. After ۹۶ h of fermentation, the highest DPPH radical inhibitory activity among the meal samples was observed in black sesame meal (۶۱.۲±۵.۹) and cotton meal (۵۸.۵±۳.۵). Moreover, the soybean sample had a maximum increase in iron ions chelating activity (۵۰.۹۳±۴.۷) after ۹۶ hs incubation compared to the control. Therefore, the B.subtilis submerged fermentation process can raise antioxidant activity in samples, and antioxidant activity can improve meal nutritional value for livestock and poultry feeding.

کلیدواژه ها:

Antioxidant activity ، Bioactive peptides ، Fermentation ، Press cake