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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.

Resumo-Os resíduos de tamarindo (Tamarindus indica L.) geralmente não são aproveitados comercialmente, ocorrendo seu descarte. Dessa maneira, este estudo teve como objetivo avaliar o efeito de diferentes solventes na extração de compostos fenólicos e flavonoides totais dos resíduos de tamarindo. Os maiores teores de compostos fenólicos totais foram obtidos em extratos da casca de tamarindo em etanol a 50% e 60% e acetona a 50% e 80% (valores entres 380,65 e 389,22 mg GAE /100g de resíduo), extratos das sementes em acetona a 80%, etanol a 80% e metanol a 40% e 60% (393,51 e 403,19 mg GAE / 100g de resíduo) extratos da junção cascas e sementes em metanol a 70% e 80% (434,46 e 434,54 mg GAE/100g de resíduo). Já os maiores teores de flavonoides totais foram obtidos com extratos das cascas em acetona a 70% (392,87 mg quercetina / 100g de resíduo), extratos das sementes em metanol a 80% (668,95 mg quercetina/100g de resíduo) e extratos da junção cascas e sementes em acetona a 80% (666,26 mg quercetina/100g de resíduo). Os extratos de resíduos de tamarindo demonstraram ser uma fonte promissora natural de compostos bioativos e oferecem oportunidades para a valorização econômica destes subprodutos.Palavras-chavefruta exótica, compostos fenólicos, flavonoides totais, resíduo de fruta.