Effect of solid state fermentation with Trichoderma spp. on phenolic content and antioxidant capacities of mature Assam tea leaves

Name: Usa Kritsadaruangchai

Address: 333 Moo1, Thasud, Muang, Chiang Rai 57100

Organization : School of Agro-Industry, Mae Fah Luang University

Email : ask.library@mfu.ac.th

Name: Phanuphong Chaiwut

Name: Putarak Chomnunti

Name: Narit Thaochan

Name: Angkana Saikeur

Name: Punyawatt Pintathong

keyword: Antioxidant - Assam tea - Phenolic - Solid state fermentation - Trichoderma

ThaSH: Food sciences

ThaSH: Agricultural industries

ThaSH: Antioxidants

ThaSH: Trichoderma

ThaSH: Tea

Abstract: In this study, the mature leaves of Assam tea which were considered as waste were used as substrate for solid state fermentation. The effects of solid state fermentation on phenolic content and antioxidant capacities of Assam tea leaves using 4 different Trichoderma spp. including Trichoderma harzianum CB-Pin-01, Trichoderma sp. NTY 211, Trichoderma sp. PSUT 001 and Trichoderma sp. PSUT 002 were explored. The Assam tea leaves were fermented in erlenmeyer flask by inoculum with the spore suspension and incubated at 30°C for 7 days, while a non-inoculum condition was served as unfermented sample. The unfermented and fermented tea leaves were further extracted with different solvents including water, 95% ethanol, 50% ethanol, 95% acetone and 50% acetone. The result revealed that the color shade and intensity of fermented tea leaves extracts were changed by types of fungi and solvents used. Evaluation of phenolic content, flavonoid content and antioxidant capacities demonstrated that the highest phenolic (221.95±39.79 mg GAE/g extract) and flavonoid (206.17±3.33 mg QE/g extract) contents were significantly represented in unfermented tea extract prepared by 95% acetone. In addition, It also gave the highest IC50 of 13.74 ± 0.22 and 5.76 ± 0.10 µg/ml which were assayed by DPPH and ABTS radical scavenging activity, respectively, while the highest ferric reducing antioxidant power (FRAP) value was represented in 50% acetone extract. On the other hand, fermentation of Assam tea leaves dramatically decreased phenolic and flavonoid content as well as antioxidant capacities. In all Trichoderma spp. tested, the isolate NTY 211 seemed to mostly retain phenolic and flavonoid contents of 125.71 ± 3.61 mg GAE/g extract and 126.64 ± 3.14 mg QE/g extract, whereas IC50 values assayed by DPPH and ABTS radical scavenging activity were equal to 27.98 ± 0.17 and 11.05 ± 0.11 µg/ml, respectively. This indicates that solid state fermentation by Trichoderma spp. had an effect on reduction of phenolic antioxidants that could be not proper for bioactivity improvement of Assam tea leaves.

Mae Fah Luang University. Learning Resources and Educational Media Center

Address: CHIANG RAI

Email: library@mfu.ac.th

Modified: 2021-10-12

Issued: 2021-10-12

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Journal of Food Science and Agricultural Technology (2019) 5 (Spcl. Iss.): 106-113

eng

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