Total phenolic contents, antioxidant activities, and lipid fractions from berry pomaces obtained by solid-state fermentation of two Sambucus species with Aspergillus niger

Journal of Agricultural and Food Chemistry
Francisc Vasile DulfMonica Ioana Toşa

Abstract

The aim of this study was to investigate the effect of solid-state fermentation (SSF) by Aspergillus niger on phenolic contents and antioxidant activity in Sambucus nigra L. and Sambucus ebulus L. berry pomaces. The effect of fermentation time on the total fats and major lipid classes (neutral and polar) was also investigated. During the SSF, the extractable phenolics increased with 18.82% for S. ebulus L. and 11.11% for S. nigra L. The levels of antioxidant activity of methanolic extracts were also significantly enhanced. The HPLC-MS analysis indicated that the cyanidin 3-sambubioside-5-glucoside is the major phenolic compound in both fermented Sambucus fruit residues. In the early stages of fungal growth, the extracted oils (with TAGs as major lipid fraction) increased with 12% for S. nigra L. and 10.50% for S. ebulus L. The GC-MS analysis showed that the SSF resulted in a slight increase of the linoleic and oleic acids level.

Citations

Mar 2, 2017·Journal of Animal Physiology and Animal Nutrition·I TaranuD E Marin
Aug 29, 2019·Molecules : a Journal of Synthetic Chemistry and Natural Product Chemistry·Mihaela NiculaeMarina Spinu
Jul 19, 2020·Molecules : a Journal of Synthetic Chemistry and Natural Product Chemistry·Jeysson Sánchez-SuárezLuis Díaz
Aug 11, 2020·Food Science and Technology International = Ciencia Y Tecnología De Los Alimentos Internacional·Tacila Rj SantosLuciana Cla Santana
Sep 18, 2018·3 Biotech·Basista Rabina SharmaDave Jaydeep Pinakin
Sep 7, 2019·Antioxidants·Lavinia Florina CălinoiuDan Cristian Vodnar
Dec 28, 2019·Biomolecules·Lavinia Florina Călinoiu, Dan Cristian Vodnar
Sep 17, 2020·Plants·Bianca-Eugenia ȘtefănescuGianina Crișan
May 12, 2018·Nutrients·Veronica Sanda ChedeaIonelia Taranu
Oct 16, 2021·Preparative Biochemistry & Biotechnology·Romina ConiglioPedro Zapata

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