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

[Display omitted] •Fig by-products as an important source of phenolic compounds.•Solid-state fermentation (SSF) of fig by-products by fungal strains.•Study of culture conditions for total phenolic compounds (TPC) release.•The TPC and antioxidant levels increased significantly under optimized SSF con...

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Bibliographic Details
Published in:Process biochemistry (1991) 2017-11, Vol.62, p.16-23
Main Authors: Buenrostro-Figueroa, J.J., Velázquez, M., Flores-Ortega, O., Ascacio-Valdés, J.A., Huerta-Ochoa, S., Aguilar, C.N., Prado-Barragán, L.A.
Format: Article
Language:English
Subjects:
Agroindustrial by-products
Antioxidants
Byproducts
Chlorides
Chromatography
Confidence intervals
Design optimization
DPPH
Feasibility studies
Fermentation
Ficus carica
Fungi
High performance liquid chromatography
Liquid chromatography
Mineral composition
Moisture
Optimization
pH effects
Phenolic compounds
Phenols
Polyphenols
Potassium chloride
Solid state
Solid state fermentation
Spectrophotometry
Valorization
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Summary:[Display omitted] •Fig by-products as an important source of phenolic compounds.•Solid-state fermentation (SSF) of fig by-products by fungal strains.•Study of culture conditions for total phenolic compounds (TPC) release.•The TPC and antioxidant levels increased significantly under optimized SSF conditions.•Food and agroindustrial by-products valorization though fungal processes. An optimized method of solid-state fermentation (SSF) is reported for the valorization of fig (Ficus carica L.) by-products. Four fungal strains were screened for their capacity to enhance the release of total phenolic compounds (TPCs). Temperature, pH, moisture, and mineral composition were evaluated and optimized using a Box–Hunter–Hunter design and then central composite design was performed. The optimized SSF conditions were as follows: A. niger HT4 for 36h at 40°C; moisture, 60%; pH: 5.0; mineral composition (g/L): NaNO3: 0.57; KH2PO4: 3.04; MgSO4·7H2O: 1.52; and KCl: 5.37. Under the optimal SSF conditions, the experimental values (10.19±0.04mg of GAE/g of dm) matched with those predicted (10.37mg of GAE/g of dm) within a 95% confidence level. A total of eight phenolic compounds were identified by High Performance Liquid Chromatography-Mass Spectrophotometry (HPCL-MS). The optimized SSF bioprocess increased the TPC release and antioxidant activity values up to 5.48 and 98.54 times, respectively, showing its feasibility as a reliable alternative for the use of fig by-products.
ISSN:1359-5113
1873-3298
DOI:10.1016/j.procbio.2017.07.016