Enhancement of polyphenolics and antioxidant activities of jambolan (Syzygium cumini) fruit pulp using solid state fermentation by Aspergillus niger and A. flavus

Rajan, Murugan; Andrade, Julianna Ksarla Santana; Barros, Romy Gleyse Chagas; Guedes, Tamna Joanan Farias Lima; Narain, Narendra

doi:10.1016/j.bcab.2022.102589

Cited by 9 publications

(5 citation statements)

References 36 publications

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“…As previously discussed, during fermentation, reducing sugars are consumed by fungus to obtain energy. Rajan et al [45] suggest that the fungus can convert sugars into antioxidant compounds, such as organic acids and phenolics. This study also showed a statistically signi cant increase in antioxidant activity after fermentation, indicating that this conversion may have occurred.…”

Section: Resultsmentioning

confidence: 99%

RETRACTED: Jackfruit Waste Beyond Disposal: Alternatives for Use as a Source of Biomolecules and Bioactive Compounds

Gomes,

Pereira,

Fleuri

2024

Preprint

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Use wastes as a source of biomolecules and bioactive compounds is an alternative for managing organic agro-industrial waste. Jackfruit is a fruit that generates significant waste during the industrial process. However, these can be utilized as direct sources of value-added substances and as substrates for solid-state fermentation (SSF) aiming to increase the production of target molecules. Concentrations of some biomolecules and bioactivities were determined in jackfruit isolated and fermented wastes. In the isolated wastes were found different compounds. The SSF was conducted using different masses of waste as substrate and inoculated with Aspergillus niger and showed significant increases in protein, phenolic, antioxidant and enzymatic concentrations/activities in comparison with the isolated waste, also demonstrating that the reducing sugars were available for use by the fungus. Notably, using 10 g of waste in fermentation yielded the most significant results. This study reports lipase activities of jackfruit peel, seed, and core for the first time.

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Section: Resultsmentioning

confidence: 99%

RETRACTED: Jackfruit Waste Beyond Disposal: Alternatives for Use as a Source of Biomolecules and Bioactive Compounds

Gomes,

Pereira,

Fleuri

2024

Preprint

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“…Tese fndings demonstrate that jamun fruits are a good source of bioactive substances. In accordance with the fndings similar to Suradkar et al [19], Gomez et al [3], and Rajan et al [43] who found that ascorbic acid, anthocyanins, TPC, TFC, and antioxidant activity of jamun fruits were 21.48-27.9 mg/100 g, 147.88-349 mg/100 g, 182.42-2133.5 mg GAE/100 g, 78.06-3110 mg QE/100 g, and 95.81%, respectively. A number of antioxidant substances, including ascorbic acid, phenols, and anthocyanins, which are all found in high concentrations in the jamun fruit, may have contributed to the rise in DPPH %.…”

Section: Physiochemical Propertiessupporting

confidence: 91%

Utilization of Jamun Fruit (Syzygium cumini L.) for Value Added Food Products

El-Safy,

Khalifa,

Almashad

et al. 2023

Journal of Food Quality

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The goal of this study is to draw attention to the vital nutrients, health advantages, and potential for encouraging the consumption of jamun fruits (Syzygium cumini L.) and making the most of their useful features to create valuable goods. In the current study, efforts have been made to evaluate the jamun fruit’s physicochemical characteristics and bioactive components. Moreover, ready-to-serve beverages, squash, syrup, and jam, have been prepared, and their quality has been monitored throughout the storage. Jamun fruit had an ovoid or spherical form and was a dark purple tint. The initial analysis of fruits showed 83.59% moisture, 17.56 °Brix, 3.63 pH, 328.50 mg cyd-3-Glu/100 g anthocyanin, 219.21 mg GAE/100 g total phenolics, 91.33 mg QE/100 g total flavonoids, and 91.33% antioxidant activity. High-performance liquid chromatography examination, revealed the existence of three main anthocyanin pigments, delphinidin 3, 5-diglucoside, petunidin 3, 5-diglucoside, and malvidin 3, 5-diglucoside, which were measured at 175.80, 156.50, and 83.12 mg/100 g, respectively. While the main phenolic compounds present were chlorogenic, gallic, caffeic, vanillic, and catechin, with respective concentrations of 14.22, 12.18, 10.33, 6.44, and 4.13 mg/100 g. Total soluble solids, pH, and total sugars increased with the storage of jamun products, but acidity, total phenolic, and anthocyanin contents declined. In conclusion, jamun is a fruit that has promise for the future of producing useful goods. The various jamun fruit-based products met good standards and were sensory-acceptable.

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“…In another research work, total phenolics, and flavonoids of jambolan fruit pulp after SSF treatment at different times using Aspergillus niger and Aspergillus flavus were studied. The results reveal that A. flavus fermented fruit pulp showed increased total phenolics (685.88 mg GAE/100 g) and flavonoids (388 mg QE/100 g) [42]. The results in this study indicate that SSF is a promising biotechnological process for obtaining bioactive compounds.…”

Section: Release Of Tannins By Solid-state Fermentationmentioning

confidence: 53%

Evaluation of Solid-State Fermentation Conditions from Pineapple Peel Waste for Release of Bioactive Compounds by Aspergillus niger spp.

Casas-Rodríguez,

Ascacio-Valdés,

Dávila-Medina

et al. 2024

Applied Microbiology

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Currently, agroindustrial waste can be used to obtain bioactive compounds. The solid-state fermentation is an alternative for the valorization of these waste and to be able to release bioactive compounds that may be of interest to different industrial sectors. The aim of this study was to evaluate solid-state fermentation conditions using pineapple peel waste as the substrate with Aspergillus niger spp., to release bioactive compounds using a Plackett–Burman exploratory design. Temperature, humidity, inoculum, NaNO3, MgSO4, KCl, and KH2PO4 conditions in the fermentation process were evaluated. The antioxidant capacity was determined, and the main compounds of the fermentation extracts were identified. The results revealed that the Aspergillus niger HT3 strain reached a hydrolyzable tannin release of 10.00 mg/g, While Aspergillus niger Aa20 reached a condensed tannin release of 82.59 mg/g. The KH2PO4 affects the release of condensed tannins with A. niger Aa20, and MgSO4 affects the release of hydrolyzable tannins with A. niger HT3. In addition, a positive antioxidant activity was demonstrated for the DPPH, ABTS, and FRAP technique. The main compounds in the fermented pineapple peel were 3-feruloylquinic acid, caffeic acid, lariciresinol, and 3-hydroxyphloretin 2′-O-xylosyl-glucoside, among others. The solid-state fermentation process is a biotechnological alternative for the release of bioactive compounds.

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Enhancement of polyphenolics and antioxidant activities of jambolan (Syzygium cumini) fruit pulp using solid state fermentation by Aspergillus niger and A. flavus

Cited by 9 publications

References 36 publications

RETRACTED: Jackfruit Waste Beyond Disposal: Alternatives for Use as a Source of Biomolecules and Bioactive Compounds

RETRACTED: Jackfruit Waste Beyond Disposal: Alternatives for Use as a Source of Biomolecules and Bioactive Compounds

Utilization of Jamun Fruit (Syzygium cumini L.) for Value Added Food Products

Evaluation of Solid-State Fermentation Conditions from Pineapple Peel Waste for Release of Bioactive Compounds by Aspergillus niger spp.

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