Optimization of Antioxidant Potential of Penicillium granulatum Bainier by Statistical Approaches

Table 2

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

Nitrogen sources	DPPH^a assay	Reducing power	Fe^2+ scavenging activity	FRAP^b assay	NO^c scavenging activity	TPC^d (mg/mL)	Biomass (g/L)
Nitrogen rich organic supplements
Yeast extract	72.0±0.12	0.9±0.8	63.2±0.02	60.2±0.1	65.8±0.21	7.3±0.33	4.2±0.08
Peptone	71.2±0.3	0.93±0.6	60.8±0.52	59.8±0.2	63.2±0.5	6.9±0.1	4.25±0.05
Malt extract	62.6±0.1	0.62±0.02	50.2±0.2	48.2±0.6	45.4±0.91	4.0±0.12	3.0±0.08
Casein	60.8±0.2	0.374±0.23	32.7±0.3	30.2±0.3	27.3±0.1	3.1±0.42	3.0±0.002
Soyabean meal	68.2±0.56	0.63±0.1	60.2±0.56	55.8±0.67	56.3±0.54	4.1±0.21	2.45±0.08
Urea	30.8±0.4	0.103±0.21	22.3±0.34	20.8±0.78	—	1.2±0.34	0.9±0.06
Inorganic nitrogen sources
KNO3	60.3±0.3	0.50±0.45	56.3±0.56	54.2±0.98	50.2±0.32	3.4±0.21	2.3±0.07
(NH4)2 SO4	53.8±0.56	0.29±0.6	50.6±0.78	49.7±0.21	48.8±0.5	2.8±0.03	2.25±0.07
(NH4)H2 SO4	50.6±0.2	0.22±0.8	42.8±0.89	40.6±0.3	36.7±0.8	2.1±0.04	2.3±0.03
NH4NO3	55.4±0.6	0.31±0.98	53.2±0.34	51.2±0.9	50.2±0.5	3.1±0.7	2.3±0.06
NaNO3	72.4±0.21	0.98±0.18	64.2±0.17	61.9±0.04	68.2±0.21	7.28±0.02	3.0±0.005
(NH4)2Cl	60.2±0.2	0.47±0.24	54.8±0.23	52.8±0.5	50.6±0.4	3.2±0.5	2.45±0.07

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