Improvement of bioactive compounds content in granadilla (Passiflora ligularis) seeds after solid-state fermentation
| Autor: | Luciana Alvarez Santana, Narendra Narain, Paula Ribeiro Buarque Feitosa, Tacila Rayane Jericó Santos, Nayjara Carvalho Gualberto |
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| Rok vydání: | 2020 |
| Předmět: |
chemistry.chemical_classification
food.ingredient Chemistry General Chemical Engineering fungi 010401 analytical chemistry Flavonoid food and beverages 04 agricultural and veterinary sciences 040401 food science 01 natural sciences Industrial and Manufacturing Engineering Bioactive compound 0104 chemical sciences chemistry.chemical_compound 0404 agricultural biotechnology food Solid-state fermentation Passiflora ligularis Fermentation Food science Food Science |
| Zdroj: | Food Science and Technology International. 27:234-241 |
| ISSN: | 1532-1738 1082-0132 |
| Popis: | Fermentation improves the bioactivity of fruit by-products; therefore, this study aimed to increase the bioactive compound content in granadilla ( Passiflora ligularis) seed flour (with 50% and 70% initial moisture) through solid-state fermentation using the fungus Aspergillus niger. The extracts were obtained with distilled water, 40% acetone, 80% acetone, 40% ethanol, or 80% ethanol. The highest total phenolic (4713.3 of gallic acid equivalent/100 g of granadilla seed flour in dry basis) and total flavonoid (1910.4 mg of quercetin/100 g of granadilla seed flour in dry basis) contents were obtained with granadilla flour at 50% initial moisture fermented for 48 h with 80% acetone extractor solvent. The highest antioxidant activity was obtained with 80% acetone from flour fermented for 168 h. The chromatographic analysis showed 10 compounds identified in the 80% acetone extracts of fermented flour; gallic acid and epigallocatechin were the major compounds. Gallic acid, catechin, 6,2′-di-hydroxyflavone, ethyl gallate and coumarin had higher concentrations in extracts of fermented flours when compared with unfermented ones. Only fermented flours showed the presence of protocatechuic acid compound. The solid-state fermentation was efficient to obtain extracts of granadilla seed flour enrichment of antioxidant bioactive compounds with potential of application in food, cosmetic and pharmaceutical industries. |
| Databáze: | OpenAIRE |
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