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

Abstract

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.

Bioprocessing of pineapple waste biomass for sustainable production of bioactive compounds with high antioxidant activity

“…6a, there was a significant difference between the control sample and treatments 7 and 8 (p < 0.05), observing that the solid-state fermentation process enhanced the total phenolic content in 106.7 and 176, 2% respectively. This comportment was comparable to that observed by Santos et al [88] who used SSF in dehydrated granadilla seeds using Aspergillus niger, finding that the total phenolic content increased 236.5% compared to the unfermented samples and using 80% acetone as extraction solvent. In addition, Feitosa et al [89] performed SSF on moringa leaves using A. niger.…”

Biochemical Assessment of Solid-State Fermented Elephant Grass and its Potential Incorporation in Broiler's Diets

“…The findings of the study are in agreement with earlier research on fermented seeds, which showed that fermentation increased the phenolic content of the seeds (Osete-Alcaraz et al, 2019;Inada et al, 2020Santos et al, 2021. Phenolic compounds are typically bound to sugar, reducing their bioavailability to the body.…”

New anti-α-Glucosidase and Antioxidant Ingredients from Winery Byproducts: Contribution of Alkyl Gallates

“…Concerning the occurrence of galloyl lipophenols in plant-based foods and coproducts, and more specifically, ethyl gallate, and propyl gallate, higher concentrations have been reported in granadilla (Passiflora ligularis) and tamarind (Tamarindus indica) seeds of fermented flour using Aspergillus niger. , More closely related to the matrices studied in the present work, other authors have observed valuable contents of ethyl gallate in grape seed, skin, stem, and whole pomace extracts (345.30, 86.30, 130.30, and 259.20 μg/g dw, respectively), because of the alcoholic fermentation, to which the grape pomace was subjected before analysis . These concentrations were above those recorded in the present study, possibly due to ethyl gallate being expressed as p -hydroxybenzoic acid equivalents and not being quantified with the appropriate standard.…”