Department of Food Technology, Laboratory of Food Microbiology and Bioengineering, 74391Federal University of Sergipe, São Cristóvão, Brazil.
Laboratory of Flavor and Chromatographic Analysis, 74391Federal University of Sergipe, São Cristóvão, Brazil.
Food Sci Technol Int. 2021 Apr;27(3):234-241. doi: 10.1177/1082013220944009. Epub 2020 Aug 9.
Fermentation improves the bioactivity of fruit by-products; therefore, this study aimed to increase the bioactive compound content in granadilla () seed flour (with 50% and 70% initial moisture) through solid-state fermentation using the fungus . 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.
发酵可以提高水果副产物的生物活性；因此，本研究旨在通过利用真菌 对百香果籽粉（初始水分含量为 50%和 70%）进行固态发酵，提高百香果籽粉中生物活性化合物的含量。使用蒸馏水、40%丙酮、80%丙酮、40%乙醇或 80%乙醇提取提取物。在初始水分含量为 50%、发酵 48 小时、用 80%丙酮提取溶剂发酵的百香果籽粉中，总酚（以没食子酸当量计，100 克百香果籽粉中 4713.3 克）和总黄酮（100 克百香果籽粉中 1910.4 毫克槲皮素）含量最高。发酵 168 小时后，用 80%丙酮从发酵面粉中获得的抗氧化活性最高。色谱分析显示，在发酵面粉的 80%丙酮提取物中鉴定出 10 种化合物；没食子酸和表儿茶素是主要化合物。与未发酵的面粉相比，发酵面粉的提取物中，没食子酸、儿茶素、6,2'-二羟基黄酮、没食子酸乙酯和香豆素的浓度更高。只有发酵的面粉显示出原儿茶酸化合物的存在。固态发酵是一种有效的方法，可以获得富含抗氧化生物活性化合物的百香果籽粉提取物，具有在食品、化妆品和制药行业应用的潜力。
