Solid-state fermentation of apple pomace using Phanerocheate chrysosporium – Liberation and extraction of phenolic antioxidants

Ajila, C.M.; Brar, Satinder Kaur; Verma, Mausam P.; Tyagi, Rajeshwar Dayal; Valero, José R. Lerma

doi:10.1016/j.foodchem.2010.11.129

Cited by 140 publications

(73 citation statements)

References 29 publications

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“…Compared with the fresh and 30 th day of DPPH value, chili pepper was the vegetable that increased most obviously, and according to TEAC value the most increase seen at tomato. Studies carried out on pickled plant foods revealed that fermentation enhanced the availability of antioxidants, like blueberry (Su and Chen 2007), mulberry (Perez-Gregorio et al, 2011), apple pomace (Ajila et al, 2011). The effects of picking on AC could be explained by the release of simple phenolic compounds by acid and enzymatic hydrolysis of polymerised phenolic compounds.…”

Section: Antioxidant Capacitymentioning

confidence: 99%

The Effect of Pickling on Total Phenolic Contents and Antioxidant Activity of 10 Vegetables

Sayın¹

2015

J Food Health Sci

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Abstract:Epidemiological evidence suggests the critical role of vegetable consumption in preventing chronic degenerative diseases. Considering that pickle is a widely consumption type of vegetable in Turkish diet the objective of the present study was to assess the total phenol content and antioxidant capacity of pickled vegetables. For this purpose total antioxidant capacity of 10 fresh and pickled vegetables was analysed by DPPH (2,20-diphenyl-1-picryl hydrazyl) radical scavenging activity and Trolox equivalent antioxidant capacity (TEAC) methods and total phenolic content (TPC) using Folin-Ciocalteu reagent. Following the pickling in 15 th day there was a significant (P<0.05) decrease in TPC of all vegetables, in contrast this TPC increased significantly after 30 th day. Also at 60 th day of pickling the TEAC values of all vegetables are increased significantly (P<0.05), but DPPH values of green pepper, cauliflower, cucumber and sneak melon decreased compared with fresh state. Our findings suggest that, pickling process is relatively a good method for the preservation of phenolic acids in vegetables, and most of the antioxidant capacities remained after 30 th day of fermentation.

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Section: Antioxidant Capacitymentioning

confidence: 99%

The Effect of Pickling on Total Phenolic Contents and Antioxidant Activity of 10 Vegetables

Sayın¹

2015

J Food Health Sci

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“…The phenolic compounds present in the fermented material were extracted using the methodology by Ajila et al (2011) with some modifications. Fermented substrate was weighed to 1.0 g and 20 mL of 80% acetone was added.…”

Section: Phenolic Compounds Extractionmentioning

confidence: 99%

Enhanced extraction of phenolic compounds from coffee industry’s residues through solid state fermentation by Penicillium purpurogenum

et al. 2015

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The use of agroindustrial residues is an economical solution to industrial biotechnology. Coffee husk and pulp are abounding residues from coffee industry which can be used as substrates in solid state fermentation process, thus allowing a liberation and increase in the phenolic compound content with high added value. By employing statistical design, initial moisture content, pH value in the medium, and the incubation temperature were evaluated, in order to increase the polyphenol content in a process of solid state fermentation by Penicillium purpurogenum. The main phenolic compounds identified through HPLC in fermented coffee residue were chlorogenic acid, caffeic acid, and rutin. Data obtained through HPLC with the radical absorbance capacity assay suggest the fermented coffee husk and pulp extracts potential as a source of phenolic acids and flavonoids. Results showed good perspectives when using P. purpurogenum strain to enhance the liberation of phenolic compounds in coffee residues.Keywords: coffee husk; coffee pulp; filamentous fungi; bioprocess design; antioxidant activity; chlorogenic acid. Practical Application:This study evaluated the influence of solid state fungal fermentation in obtaining polyphenols. Thus, it determined the total phenols content, identifying and quantifying the main phenolic compounds, and it determined the antioxidant activity through the effective concentration (EC 50 ) of the extracts.

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“…Recentemente tem-se incrementado o interesse na utilização eficiente dos resíduos agroindustriais, assim como na agregação de valor a eles AJILA et al, 2011).…”

Section: Introductionunclassified

Capacidade antioxidante em resíduos da indústria cafeeira

García

Bianchi

2015

Braz. J. Food Technol.

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ResumoEste trabalho teve como objetivo a recuperação de compostos fenólicos a partir de resíduos da indústria cafeeira e a avaliação de sua capacidade antioxidante. Os resíduos (casca, polpa e borra de café) foram obtidos de diferentes etapas do processamento industrial do café. Os extratos fenólicos foram obtidos usando-se uma mistura de acetona e água. O teor de compostos fenólicos variou entre 72,88 e 159,50 mg AG g -1 resíduo. Mediante cromatografia líquida de alta eficiência foi detectado e quantificado o ácido clorogênico na casca e na polpa de café. Foi avaliada a capacidade antioxidante dos extratos fenólicos, verificando-se sua capacidade sequestrante de radicais DPPH e sua ação redutora sobre radicais peroxila. O resíduo com maior capacidade antioxidante foi a casca de café. Esses resultados sugerem a possibilidade de reutilização dos resíduos da indústria do café para a obtenção de compostos antioxidantes, pois tais compostos têm inúmeras aplicações nas áreas de alimentos, cosméticos e farmacêutica. Palavras-chave: Resíduos de café; Compostos fenólicos; Ácido clorogênico; Radical livre DPPH; Radical peroxila. SummaryThe aim of this study was to recover the phenolic compounds from coffee industry residues and evaluate their antioxidant capacity. The residues (husk, pulp and spent coffee) were obtained from different steps of the industrial processing of coffee. The phenolic extracts were obtained using a mixture of acetone and water and the phenolic compound contents ranged between 72.88 and 159.50 mg GA g -1 residue. Chlorogenic acid was detected and quantified in the coffee husk and pulp by high performance liquid chromatography (HPLC). The antioxidant capacity of the phenolic extracts was evaluated and they showed DPPH radical scavenging ability and reducing action against peroxyl radicals. The residue with the highest antioxidant capacity was the coffee husk. The results suggest the possibility of reusing the coffee industry residues to obtain antioxidant compounds, since these compounds have numerous applications in the food, cosmetic and pharmaceutical industries.

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Solid-state fermentation of apple pomace using Phanerocheate chrysosporium – Liberation and extraction of phenolic antioxidants

Cited by 140 publications

References 29 publications

The Effect of Pickling on Total Phenolic Contents and Antioxidant Activity of 10 Vegetables

The Effect of Pickling on Total Phenolic Contents and Antioxidant Activity of 10 Vegetables

Enhanced extraction of phenolic compounds from coffee industry’s residues through solid state fermentation by Penicillium purpurogenum

Capacidade antioxidante em resíduos da indústria cafeeira

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