Comparative extraction study of grape pomace bioactive compounds by submerged and solid‐state fermentation

2021 ◽  
Author(s):  
Daisy Amaya‐Chantaca ◽  
Adriana C. Flores‐Gallegos ◽  
Anna Iliná ◽  
Cristóbal N. Aguilar ◽  
Leonardo Sepúlveda‐Torre ◽  
...  
Keyword(s):  
Solid State ◽  
Bioactive Compounds ◽  
Solid State Fermentation ◽  
Grape Pomace ◽  
Extraction Study

Use of grape pomace for the production of hydrolytic enzymes by solid-state fermentation and recovery of its bioactive compounds

2019 ◽  
Vol 120 ◽  
pp. 441-448 ◽  
Author(s):  
Aline S.C. Teles ◽  
Davy W.H. Chávez ◽  
Raul A. Oliveira ◽  
Elba P.S. Bon ◽  
Selma C. Terzi ◽  
...  
Keyword(s):  
Solid State ◽  
Bioactive Compounds ◽  
Solid State Fermentation ◽  
Hydrolytic Enzymes ◽  
Grape Pomace

Solid-state fermentation – assisted extraction of bioactive compounds from Hass avocado seeds

2020 ◽  
Author(s):  
Diana Paola Yepes-Betancur ◽  
Carlos Julio Márquez-Cardozo ◽  
Edith Marleny Cadena-Chamorro ◽  
Jaison Martinez-Saldarriaga ◽  
Cristian Torres-León ◽  
...  
Keyword(s):  
Solid State ◽  
Bioactive Compounds ◽  
Solid State Fermentation ◽  
Assisted Extraction ◽  
Hass Avocado

Improvement of bioactive compounds content in granadilla (Passiflora ligularis) seeds after solid-state fermentation

2020 ◽  
pp. 108201322094400
Author(s):  
Tacila RJ Santos ◽  
Paula RB Feitosa ◽  
Nayjara C Gualberto ◽  
Narendra Narain ◽  
Luciana CLA Santana
Keyword(s):  
Solid State ◽  
Gallic Acid ◽  
Bioactive Compounds ◽  
Solid State Fermentation ◽  
Bioactive Compound ◽  
Total Phenolic ◽  
Seed Flour ◽  
Pharmaceutical Industries ◽  
Acetone Extracts ◽  
Gallic Acid Equivalent

Fermentation improves the bioactivity of fruit by-products; therefore, this study aimed to increase the bioactive compound content in granadilla ( Passiflora ligularis) seed flour (with 50% and 70% initial moisture) through solid-state fermentation using the fungus Aspergillus niger. 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.

Purification and characterization of seven bioactive compounds from the newly isolated Streptomyces cavourensis TN638 strain via solid-state fermentation

2020 ◽  
Vol 142 ◽  
pp. 104106 ◽  
Author(s):  
Fatma Kaaniche ◽  
Abdelaaty Hamed ◽  
Lobna Elleuch ◽  
Ahlem Chakchouk-Mtibaa ◽  
Slim Smaoui ◽  
...  
Keyword(s):  
Solid State ◽  
Bioactive Compounds ◽  
Solid State Fermentation ◽  
Purification And Characterization

Xylanase and pectinase production by Aspergillus awamori on grape pomace in solid state fermentation

2007 ◽  
Vol 42 (1) ◽  
pp. 98-101 ◽  
Author(s):  
Carolina Botella ◽  
Ana Diaz ◽  
Ignacio de Ory ◽  
Colin Webb ◽  
Ana Blandino
Keyword(s):  
Solid State ◽  
Solid State Fermentation ◽  
Grape Pomace ◽  
Aspergillus Awamori ◽  
Pectinase Production
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