Journal
PROCESS BIOCHEMISTRY
Volume 62, Issue -, Pages 16-23Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.procbio.2017.07.016
Keywords
Polyphenols; Agroindustrial by-products; Valorization; DPPH; Solid-state fermentation; Optimization
Categories
Funding
- National Council of Science and Technology (CONACyT, Mexico) [269054]
- European Commission [FP7-KBBE-2011-5-289603 TRANSBIO]
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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 36 hat 40 degrees C; moisture, 60%; pH: 5.0; mineral composition (g/L): NaNO3: 0.57; KH2PO4: 3.04; MgSO4 center dot 7H(2)O: 1.52; and KCl: 5.37. Under the optimal SSF conditions, the experimental values (10.19 +/- 0.04 mg of GAE/g of dm) matched with those predicted (10.37 mg 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.
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