Impact of Solid-State Fermentation (Aspergillus oryzae) on Functional Properties and Mineral Bioavailability of Black-Eyed Pea (Vigna unguiculata) Seed Flour

2017 ◽  
Vol 94 (3) ◽  
pp. 437-442 ◽  
Author(s):  
Prince Chawla ◽  
Latika Bhandari ◽  
Pardeep Kumar Sadh ◽  
Ravinder Kaushik
Keyword(s):  
Solid State ◽  
Functional Properties ◽  
Aspergillus Oryzae ◽  
Vigna Unguiculata ◽  
Solid State Fermentation ◽  
Mineral Bioavailability ◽  
Seed Flour

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.

Aerial mycelia of Aspergillus oryzae accelerate α-amylase production in a model solid-state fermentation system

2005 ◽  
Vol 36 (7) ◽  
pp. 900-902 ◽  
Author(s):  
Yovita S.P. Rahardjo ◽  
Frans J. Weber ◽  
Sebastiaan Haemers ◽  
Johannes Tramper ◽  
Arjen Rinzema
Keyword(s):  
Solid State ◽  
Aspergillus Oryzae ◽  
Solid State Fermentation ◽  
Fermentation System ◽  
Amylase Production

scholarly journals Production of Polygalacturonase by Recombinant Aspergillus oryzae in Solid-State Fermentation Using Potato Pulp

2010 ◽  
Vol 16 (5) ◽  
pp. 517-521 ◽  
Author(s):  
Satoshi SUZUKI ◽  
Mari FUKUOKA ◽  
Sawaki TADA ◽  
Mayumi MATSUSHITA-MORITA ◽  
Ryota HATTORI ◽  
...  
Keyword(s):  
Solid State ◽  
Aspergillus Oryzae ◽  
Solid State Fermentation ◽  
Potato Pulp
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