Optimisation of Astaxanthin production by Phaffiarhodozymausing sesame meal.
Publication Type
Conference abstract/paper published in a peer review journal

There is growing trend to employ different by-products from food industries as sustainable source of feed in production of biomass of probiotics and other beneficial microorganisms. Accordingly, this trend contributes effectively in reduction the cost of production and alleviates from environmental burden. Sesame (Sesamum indicum L.) is a tropical and subtropical plant cultivated for its seeds, which yield about 50% of a high quality edible oil. Sesame cake is one of by-product of local sesame oil extraction industries. It is derived from sesame seed pressing for oil. About 10,000 tons of the material are produced each year in Palestine. The main objective of this study is to evaluate the possibility to use sesame cake as feed sources for production of phaffia rhodozyma in different production manners to produce astaxanthin (natural coloring agent). Several sesame cake samples have been collected from local industries. Sesame cake samples have been dried at 104 ͦ C for 16 hrs then transformed into very fine powder by grinding. Proximate analysis (moisture, protein, lipid, fiber, total carbohydrates and ash contents) has been determined according to the Association of Official Analytical Chemists procedure. In addition, The color indexes (CIE L* = lightness, a* = redness, and b* = yellowness) were measured before and after drying  based on CIE system (Commission Internationale de l'Eclairage) using a Chroma Meter CR-400. The results showed the average moisture content for sesame cake (71.44%). Protein, fibre, fat and ash were 50.36%, 33.2%, 8.89%, and 6.45% respectively based on dry basis. In addition, there were significant differences in color measurement before and after drying L* (62.82 versus 60.52, p<0.05) and a* (5.89 versus 6.83) while there was no significant differences among b*-values (26.14 versus 26.55). In conclusion, Our finding showed that chemical composition of sesame cake is promising to create optimal condition to obtain significant growth and biomass yield of phaffia rhodozyma to increase the quantity of astaxanthin (as natural substitute of artificial coloring agents which have great health concerns) in effective, low cost, and from plenty of byproducts of sesame industries in Palestine.

Second Palestinian International Graduate Conference on Natural, Medical and Health Sciences and Humanities (SPIGCNMHSH 2017)
An-Najah National University
Publisher Country
Publication Type
Both (Printed and Online)