Liberation and recovery of phenolic antioxidants and lipids in chokeberry (Aronia melanocarpa) pomace by solid-state bioprocessing using Aspergillus niger and Rhizopus oligosporus strains. (January 2018)

• Record Type: Journal Article
• Authors: Dulf, Francisc Vasile; Vodnar, Dan Cristian; Dulf, Eva-Henrietta; Diaconeasa, Zoriţa; Socaciu, Carmen
• Is Part Of: Lebensmittel-Wissenschaft + Technologie =. Volume 87(2018)
• Page Start: 241
• Page End: 249
• Publication Date: 2018-01
• Subjects: Filamentous fungi -- Solid-state fermentation -- Aronia melanocarpa pomace -- Polyphenols -- Antioxidant activity -- Fatty acids; Food industry and trade -- Periodicals; Food -- Composition -- Periodicals; Microbiology -- Periodicals; Nutrition -- Periodicals; 664.005
• DOI: 10.1016/j.lwt.2017.08.084
• Languages: English
• ISSNs: 0023-6438

Abstract

Abstract: The present study focused on the changes in polyphenols, antioxidant activities and lipid compositions from chokeberry pomace during solid-state fermentation (SSF) with Aspergillus niger and Rhizopus oligosporus . The extractable phenolics increased more than 1.7- fold during both fermentation processes. A similar trend was observed for total flavonoids. The obtained results also indicated that a longer fermentation period resulted in a greater loss of anthocyanins. The free radical scavenging ability of phenolic extracts, evaluated by DPPH and TEAC assays, were significantly enhanced during the SSFs. HPLC-MS analysis of phenolic compounds showed that the amounts of flavonols and cinnamic acids increased while the concentrations of glycosylated anthocyanins decreased substantially. The SSF of chokeberry pomace also resulted in a significant increase in lipids with high linoleic acid content (57–61% of the total fatty acids). The present investigation demonstrated that SSF enriched the chokeberry pomace with phenolic antioxidants and lipids with better nutritional-quality characteristics. Highlights: Solid-state fermentation (SSF) of chokeberry pomace with A. niger and R. oligosporus. Polyphenolic amounts and antioxidant potentials increased significantly by SSF. A longer fermentation time resulted in greater loss of total anthocyanins. SSF resulted in lipids with better nutritional-quality characteristics.