Recovery of Phenolic Compounds with Antioxidant Capacity Through Solid-State Fermentation of Pistachio Green Hull
Pistachio green hull (PGH) represents the non-edible fraction obtained after the seed is harvested and is an important source of phenolic compounds. Solid-state fermentation (SSF) is a viable biotechnological and economical technique for extracting phenolic compounds. This study aimed to evaluate th...
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MDPI AG
2024-12-01
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| author | Andrés Javier Ordoñez-Cano Ulises Ramírez-Esparza Fernando Méndez-González Mónica Alvarado-González Ramiro Baeza-Jiménez Leonardo Sepúlveda-Torre Lilia Arely Prado-Barragán José Juan Buenrostro-Figueroa |
| author_facet | Andrés Javier Ordoñez-Cano Ulises Ramírez-Esparza Fernando Méndez-González Mónica Alvarado-González Ramiro Baeza-Jiménez Leonardo Sepúlveda-Torre Lilia Arely Prado-Barragán José Juan Buenrostro-Figueroa |
| author_sort | Andrés Javier Ordoñez-Cano |
| collection | DOAJ |
| description | Pistachio green hull (PGH) represents the non-edible fraction obtained after the seed is harvested and is an important source of phenolic compounds. Solid-state fermentation (SSF) is a viable biotechnological and economical technique for extracting phenolic compounds. This study aimed to evaluate the SSF with <i>Aspergillus niger</i> GH1 to recover total phenolic compounds (TPC) with antioxidant capacity (AC) from PGH. For this, the time of higher TPC and AC (DPPH [2,2-diphenyl-1-picrylhydrazyl], ABTS [2,2-azinobis-(3-ethylbenzothiazoline-6-sulfonate)], FRAP [ferric reducing antioxidant power]) was selected. Then, moisture, inoculum concentration, and aeration rate were evaluated. <i>A. niger</i> GH1 was able to grow and colonize the PGH, with the higher value of TPC (23.83 mg/g of dry mass (gdm)) obtained after 24 h of culture, which significantly correlated with AC (Pearson’s R = 0.69). Moisture and aeration rate were the main factors influencing TPC. The highest values for both TPC and AC were achieved in treatment 8 (60% moisture, 5 × 10<sup>6</sup> spores/mL, and 1 L/Kgwm min), resulting in a 129% and 1039% increase, respectively. Gallic acid 4-<i>O</i>-glucoside and geranine were identified in the PGH extracts using high-performance liquid chromatography coupled with mass spectrometry. The SSF provides eco-friendly alternatives for releasing bioactive compounds from PGH, adding value to this waste. |
| format | Article |
| id | doaj-art-2088aead5f08490c87812732ed9e9394 |
| institution | Kabale University |
| issn | 2076-2607 |
| language | English |
| publishDate | 2024-12-01 |
| publisher | MDPI AG |
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| series | Microorganisms |
| spelling | doaj-art-2088aead5f08490c87812732ed9e93942025-01-24T13:42:23ZengMDPI AGMicroorganisms2076-26072024-12-011313510.3390/microorganisms13010035Recovery of Phenolic Compounds with Antioxidant Capacity Through Solid-State Fermentation of Pistachio Green HullAndrés Javier Ordoñez-Cano0Ulises Ramírez-Esparza1Fernando Méndez-González2Mónica Alvarado-González3Ramiro Baeza-Jiménez4Leonardo Sepúlveda-Torre5Lilia Arely Prado-Barragán6José Juan Buenrostro-Figueroa7Biotechnology and Bioengineering Laboratory, Centro de Investigación en Alimentación y Desarrollo, Delicias 33089, Chihuahua, MexicoBiotechnology and Bioengineering Laboratory, Centro de Investigación en Alimentación y Desarrollo, Delicias 33089, Chihuahua, MexicoBiotechnology and Bioengineering Laboratory, Centro de Investigación en Alimentación y Desarrollo, Delicias 33089, Chihuahua, MexicoMicrobiology and Molecular Biology Laboratory, Centro de Investigación en Alimentación y Desarrollo, Delicias 33089, Chihuahua, MexicoBiotechnology and Bioengineering Laboratory, Centro de Investigación en Alimentación y Desarrollo, Delicias 33089, Chihuahua, MexicoFood Research Department, School of Chemistry, Universidad Autónoma de Coahuila, Saltillo 25280, Coahuila, MexicoSolid Fermentations Pilot Plant, Biotechnology Department, Universidad Autónoma Metropolitana–Iztapalapa, Av. San Rafael Atlixco 186, Col. Vicentina, Ciudad de México 09340, MexicoBiotechnology and Bioengineering Laboratory, Centro de Investigación en Alimentación y Desarrollo, Delicias 33089, Chihuahua, MexicoPistachio green hull (PGH) represents the non-edible fraction obtained after the seed is harvested and is an important source of phenolic compounds. Solid-state fermentation (SSF) is a viable biotechnological and economical technique for extracting phenolic compounds. This study aimed to evaluate the SSF with <i>Aspergillus niger</i> GH1 to recover total phenolic compounds (TPC) with antioxidant capacity (AC) from PGH. For this, the time of higher TPC and AC (DPPH [2,2-diphenyl-1-picrylhydrazyl], ABTS [2,2-azinobis-(3-ethylbenzothiazoline-6-sulfonate)], FRAP [ferric reducing antioxidant power]) was selected. Then, moisture, inoculum concentration, and aeration rate were evaluated. <i>A. niger</i> GH1 was able to grow and colonize the PGH, with the higher value of TPC (23.83 mg/g of dry mass (gdm)) obtained after 24 h of culture, which significantly correlated with AC (Pearson’s R = 0.69). Moisture and aeration rate were the main factors influencing TPC. The highest values for both TPC and AC were achieved in treatment 8 (60% moisture, 5 × 10<sup>6</sup> spores/mL, and 1 L/Kgwm min), resulting in a 129% and 1039% increase, respectively. Gallic acid 4-<i>O</i>-glucoside and geranine were identified in the PGH extracts using high-performance liquid chromatography coupled with mass spectrometry. The SSF provides eco-friendly alternatives for releasing bioactive compounds from PGH, adding value to this waste.https://www.mdpi.com/2076-2607/13/1/35bioprocessesgallic acidgeranine<i>Aspergillus niger</i> GH1pistachio waste |
| spellingShingle | Andrés Javier Ordoñez-Cano Ulises Ramírez-Esparza Fernando Méndez-González Mónica Alvarado-González Ramiro Baeza-Jiménez Leonardo Sepúlveda-Torre Lilia Arely Prado-Barragán José Juan Buenrostro-Figueroa Recovery of Phenolic Compounds with Antioxidant Capacity Through Solid-State Fermentation of Pistachio Green Hull Microorganisms bioprocesses gallic acid geranine <i>Aspergillus niger</i> GH1 pistachio waste |
| title | Recovery of Phenolic Compounds with Antioxidant Capacity Through Solid-State Fermentation of Pistachio Green Hull |
| title_full | Recovery of Phenolic Compounds with Antioxidant Capacity Through Solid-State Fermentation of Pistachio Green Hull |
| title_fullStr | Recovery of Phenolic Compounds with Antioxidant Capacity Through Solid-State Fermentation of Pistachio Green Hull |
| title_full_unstemmed | Recovery of Phenolic Compounds with Antioxidant Capacity Through Solid-State Fermentation of Pistachio Green Hull |
| title_short | Recovery of Phenolic Compounds with Antioxidant Capacity Through Solid-State Fermentation of Pistachio Green Hull |
| title_sort | recovery of phenolic compounds with antioxidant capacity through solid state fermentation of pistachio green hull |
| topic | bioprocesses gallic acid geranine <i>Aspergillus niger</i> GH1 pistachio waste |
| url | https://www.mdpi.com/2076-2607/13/1/35 |
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