Optimization of Antioxidant Potential of Penicillium granulatum Bainier by Statistical Approaches

Table 1

Effect of various carbon sources on antioxidant potential of Penicillium granulatum.

% activity	Dextrose	Maltose	Lactose	Starch	Glycerol	Sucrose
DPPH^a assay	72±0.2	62.8±0.11	64.3±0.1	60.2±0.1	50.2±0.9	72.4±0.21
Reducing power	0.90±0.8	0.53±0.8	0.686±0.2	0.52±0.02	0.32±0.08	0.980±0.18
Fe^2+ scavenging activity	64.8±0.3	54.3±0.2	45.2±0.32	40.3±0.2	42.4±0.5	64.2±0.17
FRAP^b assay	60.2±0.21	50.8±0.3	40.3±0.35	38.2±0.5	40.2±0.2	61.9±0.04
NO^c scavenging activity
30 min	46.2±0.03	20.8±0.01	20.1±0.2	22.1±0.02	22.7±0.2	35.01±0.01
60 min	48.0±0.1	37.3±0.1	24.2±0.1	24.2±0.31	25.1±0.05	42.8±0.01
90 min	51.4±0.9	41.2±0.5	36.7±0.011	29.3±0.011	28.9±0.1	53.16±0.16
120 min	60.3±0.1	48.2±0.06	38.4±0.01	37.4±0.71	30.5±0.2	62.98±0.04
180 min	65.2±0.1	52.3±0.5	42.3±0.9	40.7±0.8	38.5±0.05	68.2±0.21
TPC^d (mg/mL)	7.1±0.03	4.0±0.1	4.3±0.02	3.4±0.02	2.2±0.06	7.28±0.02
Biomass (g/L)	4.5±0.005	2.3±0.045	2.01±0.076	4.08±0.09	1.50±0.02	3.05±0.005

^aDPPH-1.1-diphenyl-2-picryl hydrazyl; ^bFRAP- ferric reducing antioxidant power; ^cNO-nitric oxide; ^dTPC-total phenolic content.