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Fig. 6 | Bioresources and Bioprocessing

Fig. 6

From: Reduction of phenolics in faba bean meal using recombinantly produced and purified Bacillus ligniniphilus catechol 2,3-dioxygenase

Fig. 6

Biocatalytic reduction of phenols in pure phenolic compounds using BLC23O. Phenolic content in samples was evaluated in the presence (black) and absence (blue) of BLC23O over time. An enzyme-only control sample was also assessed (grey). Reactions were initiated with the addition enzyme at 32.5 °C. Samples were taken in 30 min intervals and reacted with the Folin–Ciocalteu reagent. Time zero was set to 100% phenol and changes in absorbance at 725 nm plotted on a percentage change basis for A gallic acid, C chlorogenic acid and E procyanidin C1. The observed changes in phenol content of BLC23O-treated B gallic acid, D chlorogenic acid and F procyanidin C1 were quantified relative to untreated fractions. The data represent the mean and standard deviation (n = 3). Linear fits of the data and the corresponding equations and coefficients of determination are shown. See also Additional file 1: Figure S4 for addition examples

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