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Comparative study of polyphenol extraction from grapefruit (Citrus paradisi) peel using solid fermentation - RIIIT
Comparative study of polyphenol extraction from grapefruit (Citrus paradisi) peel using solid fermentation
Three fungal strains were used to release polyphenols from grapefruit peel using Solid-State Fermentation (SSF). The bioprocess was carried out in bioreactors in triplicate at 30 ± 2 °C for 5 days under static conditions. Quantification of total polyphenols was done with the Folin-Ciocalteu and n-Butanol/HCl/Fe3+ assays. The characterization of fermented extracts was by HPLC-MS. In the results, better yields of polyphenols released at 96 h were obtained using the fermentation with A. niger, around 518 ± 22 mg/g of sample. A lower yield was obtained with A. oryzae, 196 ± 22 mg/g, while Penicillium digitatum did not show adaptation to the substrate at the time of evaluation. In addition, eight flavonoids compounds were identified, being naringin and hesperidin the major molecules in fermented extracts. Our comparative study, evidenced that Solid-State Fermentation using A. niger allows higher phenolic content to be obtained than the unfermented control, in contrast, fermentation with A. oryzae allowed less release during the whole extraction process. The results show that A. niger is a better fermentative strain for the recovery of important metabolites applicable in pharmaceutical and food industry using grapefruit residues. The use of A. Oryzae in solid fermentations is not discarded, but it is recommended to study its growth and adaptation using other agro-industrial substrates.
Keywords: A. niger, fungi-filamentous, HPLC-MS, polyphenols, residues-grapefruit.
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