Process Biochemistry
Process Biochemistry
5 years ago

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

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
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.

Publisher URL: www.sciencedirect.com/science

DOI: S1359511317304919

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