Solid-state fermentation as a tool to enhance the polyphenolic compound contents of acidic Tamarindus indica by-products
| Autor: | Luciana Cristina Lins de Aquino Santana, Tacila Rayane Jericó Santos, Paula Ribeiro Buarque Feitosa, Alessandra Gabrielly Santos Vasconcelos, Nayjara Carvalho Gualberto, Airla Carla Pires de Siqueira |
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| Rok vydání: | 2020 |
| Předmět: |
0106 biological sciences
chemistry.chemical_classification Flavonoid Bioengineering Ethyl gallate 01 natural sciences Applied Microbiology and Biotechnology Residue (chemistry) chemistry.chemical_compound chemistry Solid-state fermentation Polyphenol 010608 biotechnology Fermentation Food science Gallic acid Agronomy and Crop Science Propyl gallate 010606 plant biology & botany Food Science Biotechnology |
| Zdroj: | Biocatalysis and Agricultural Biotechnology. 30:101851 |
| ISSN: | 1878-8181 |
| Popis: | We investigated the solid-state fermentation process as a tool to increase the levels of polyphenolic compounds of tamarind seed flour (SF) and mixed peel and seed flour (PSF). The 80% ethanol extracts from SF showed higher total phenolic (TPC) (5467.2 mg GAE/100 g of residue d.b.) and total flavonoid contents (TFC) (122.7 mg QCE/100 g of residue d.b.) than fermented PSF. After fermentation, PSF and SF showed TPC levels increased by 67 and 524%, respectively, and TFC levels increased by 650 and 1521%, respectively, when compared with unfermented flours. Gallic acid was the dominant compound in all extracts; the extracts of fermented PSF had the highest levels of gallic acid, ethyl gallate and propyl gallate when compared with extracts of unfermented flour. Extracts from fermented and unfermented tamarind by-products showed potential as natural additives or sources of bioactive compounds. |
| Databáze: | OpenAIRE |
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