Solid state fermentation of fig ( Ficus carica  L.) by-products using fungi to obtain phenolic compounds with antioxidant activity and qualitative evaluation of phenolics obtained

Buenrostro-Figueroa, José Juan; Velázquez, María G. Maldonado; Flores-Ortega, O.; Ascacio-Valdés, Juan A.; Huerta‐Ochoa, Sergio; Aguilar, Cristóbal N.; Prado-Barragán, Lilia Arely

doi:10.1016/j.procbio.2017.07.016

Cited by 64 publications

(37 citation statements)

References 41 publications

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“…and reported in other studies (Vattem, Lin, Labbe, & Shetty, 2004;Dulf, Vodnar, & Socaciu, 2016). However, the recovery of some small phenolics of DP sample was increased during the fermentation (Table 1), which may be explained by the hydrolysis of total phenolic compounds (Buenrostro-Figueroa et al, 2017).…”

Section: Accepted Manuscriptsupporting

confidence: 68%

Mobilization of phenolic antioxidants from grape, apple and pitahaya residues via solid state fungal fermentation and carbohydrase treatment

Zambrano

Kotogán

Bencsik

et al. 2018

LWT

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Section: Accepted Manuscriptsupporting

confidence: 68%

Mobilization of phenolic antioxidants from grape, apple and pitahaya residues via solid state fungal fermentation and carbohydrase treatment

Zambrano

Kotogán

Bencsik

et al. 2018

LWT

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“…Although the Portuguese fig production represents only a small part of the European contribution, yet it is an important crop for Portugal (FAO -Food and Agriculture Organization, 2017). Culturally valued by the Portuguese people, figs are consumed in natura or used as raw material by wine, liquor, jelly, and jam industries (Buenrostro-Figueroa et al, 2017). In the F. carica industrial processing, the pulp is used whereas the peel is discarded (Kamiloglu & Capanoglu, 2015); which generates a significant volume of by-products consisting of inadequate fruits (the overripe ones) and peels (Buenrostro-Figueroa et al, 2017;Viuda-Martos et al, 2015).…”

Section: Introductionmentioning

confidence: 99%

“…Culturally valued by the Portuguese people, figs are consumed in natura or used as raw material by wine, liquor, jelly, and jam industries (Buenrostro-Figueroa et al, 2017). In the F. carica industrial processing, the pulp is used whereas the peel is discarded (Kamiloglu & Capanoglu, 2015); which generates a significant volume of by-products consisting of inadequate fruits (the overripe ones) and peels (Buenrostro-Figueroa et al, 2017;Viuda-Martos et al, 2015). Since these materials are proven to be abundant in nutrients and bioactive phytochemicals, concentrating the majority of the fig's phenolic compounds, their valorization and exploitation have been recently proposed by some authors (Viuda-Martos et al, 2015;Buenrostro-Figueroa et al, 2017;Backes et al, 2018;Meziant, et al 2018).…”

Section: Introductionmentioning

confidence: 99%

Nutritional, chemical and bioactive profiles of different parts of a Portuguese common fig (Ficus carica L.) variety

Palmeira

Pereira

Días

et al. 2019

Food Research International

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This study aims to give an unprecedented contribution on the chemical composition and bioactivities of the most produced and appreciated Portuguese fig variety ("Pingo de Mel") with the view of expanding the knowledge on its potentialities. An advanced characterization of its peel and pulp parts was carried out. Four free sugars (glucose, fructose, trehalose and sucrose), 5 organic acids (oxalic, quinic, malic, citric, and succinic acids), tocopherols in all their 4 forms, besides 23 fatty acids were detected in the samples. Fifteen different phenolic components were found in the peel hydroethanolic extract; whereas 12 were detected in the pulp hydroethanolic extract. Quercetin-3-O-rutinoside (rutin) was the major constituent of the peel, accounting for 33.8% of its phenolic content, followed by 5-O-caffeoylquinic acid and vanillic acid malonyl di-deoxyhexoside. Caffeic acid derivatives, such as caffeic acid hexosides, were the major components of pulp, followed by vanillic acid derivatives and O-caffeoylquinic acid. Both extracts displayed promising antioxidant capacities in all methods used, namely the 2,2-diphenyl-1-picrylhydrazyl radical-scavenging, the reducing power, the inhibition of β-carotene bleaching assays, the thiobarbituric acid reactive substances assay and the oxidative haemolysis inhibition assay; however, the peel presented significantly lower IC 50 values than pulp. The extracts showed practically identical antibacterial capacities, being effective against methicillin-sensitive Staphylococcus aureus (MICs = 2.5 mg/mL), besides methicillin-resistant S. aureus, Escherichia coli and Morganella morganii (MICs = 5 mg/mL). The obtained results evidence that the fig peel is superior to the corresponding pulp as it relates to nutritional and phenolic profiles as well as bioactivities, endorsing the urgency in valorising and exploiting this usually discarded industrial by-product.

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“…1,2 Its fruit possesses several vitamins, minerals, carbohydrates, and phenolic compounds, for instance, phenolic acids, flavonols, and flavones, which play a significant role in its therapeutic efficiency. [3][4][5] Many reports also stated that the polyphenolic ingredient of the fruit has anti-inflammatory, antioxidant, antimicrobial, and anticancer effects. 6 In recent years, due to increasing cancer cases and similar health problems, the demand for products with antioxidant properties has been increasing day by day.…”

Section: Introductionmentioning

confidence: 99%

<i>In Vitro</i> Evaluation of the Chemical Composition and Various Biological Activities of Ficus carica Leaf Extracts

Ergül¹,

Eruygur²,

Ataş³

et al. 2019

tjps

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Bu çalışmada, Ficus carica yapraklarına ait su ve metanol ekstrelerinin diyabet ve Alzheimer hastalığı ile ilişkili enzimlerin inhibisyonu üzerine etkisinin araştırılması amaçlanmıştır. Ayrıca, ekstrelere ait biyoaktif bileşenler, antikanser, antioksidan ve antimikrobiyal etkiler de araştırılmıştır. Gereç ve Yöntemler: Ekstrelerdeki biyoaktif bileşikler gaz kromatografisi-kütle spektrometresi metodu ile belirlenmiştir. Antioksidan aktivite, 1,1-diphenyl-2-picrylhydrazyl (DPPH), 2,2'-azino-bis(3-ethylbenzothiazoline-6 sulphonic acid) (ABTS) radikal süpürücü, toplam fenol ve flavonoid içeriği, ferrik indirgeme gücü ve demir şelasyon yöntemleriyle değerlendirilmiştir. Antikanser, antikolinesteraz ve antimikrobiyal etkinlikler ise sırasıyla XTT yöntemi, Ellman yöntemi ve mikrodilüsyon tekniği yöntemi ile belirlenmiştir. Bulgular: Elde ettiğimiz sonuçlar su ve metanol ekstreleri arasında kimyasal bileşim açısından farklılık olduğunu ve her iki ekstrenin de güçlü antioksidan aktiviteye sahip olduğunu göstermiştir. Benzer şekilde, her iki ekstrede güçlü α-glikozidaz ve α-amilaz aktivite gösterirken, su ekstresi metanole göre daha güçlü asetilkolinesteraz ve butirilkolinesteraz inhibisyon etkiye sahiptir. F. carica metanol ekstresi MDA-MB-231 hücreleri üzerinde güçlü antikanser etki, Escherichia coli ve Staphylococcus aureus'e karşı ise orta düzeyde antimikrobiyal etki göstermiştir. Sonuç: Bulgularımız, F. carica yapraklarının kanser, diyabet ve Alzheimer hastalığında umut verici bir terapötik ajan geliştirmek için değerli bir kaynak olabileceğini düşündürmektedir.

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Solid state fermentation of fig ( Ficus carica L.) by-products using fungi to obtain phenolic compounds with antioxidant activity and qualitative evaluation of phenolics obtained

Cited by 64 publications

References 41 publications

Mobilization of phenolic antioxidants from grape, apple and pitahaya residues via solid state fungal fermentation and carbohydrase treatment

Mobilization of phenolic antioxidants from grape, apple and pitahaya residues via solid state fungal fermentation and carbohydrase treatment

Nutritional, chemical and bioactive profiles of different parts of a Portuguese common fig (Ficus carica L.) variety

<i>In Vitro</i> Evaluation of the Chemical Composition and Various Biological Activities of Ficus carica Leaf Extracts

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