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- Title
Phenolic compounds and antioxidant activity of Lippia graveolens Kunth residualleaves fermented by two filamentous fungal strains in solid-state process.
- Authors
Bautista-Hernández, Israel; Aguilar, Cristóbal N.; Martínez-Ávila, Guillermo C. G.; Ilina, Anna; Torres-León, Cristian; Verma, Deepak Kumar; Chovez-González, Mónica L.
- Abstract
The residual leaves from essential oil extraction from Mexican oregano (Lippia graveolens) have a potential as a source of bioactive molecules (e.x. flavonoids) that could be extracted by solid state fermentation (SSF) process, In this study, the residual leaves were subjected to a SSF (120 h) by two microorganism Trichoderma harzianum and Rhizopus oryzae evaluating the phenolic compounds (Total polyphenols and flavonoids), the antioxidant activity (DPPH' / FRAP), the bioactivities (α-amylase inhibition and antimicrobial against Escherichia coli), the cytotoxic effect (erythrocytes) and a characterization (HPLC-MS). The results showed that the total polyphenols for T.harzarium did not show statistical differences (first 48 h), and R. oryzae fermentation obtained a higher context (48 h). Also, the higher flavonoid release was present at 48 and 96 h (T. harzianum and R. oryzae). The antioxidant activity decreased in the last fermentation hours, the a-amylase reported a higher inhibition value (29.97 ± 1.97 56) and antimicrobial capacities; R. oryzae (96 h) did not register a cytotoxic effect. The characterization determined the presence of valuable molecules as ferulic acid 4-0-glucoside, phloridzin and luteolin. The fermentation allowed the recovery of bioactive phenolic compounds that could be an alternative for the revalorization of oregano waste.
- Subjects
PHENOLS; AMYLASES; LIPPIA (Genus); PLANT polyphenols; RHIZOPUS oryzae; FERULIC acid; BIOACTIVE compounds; POLYPHENOLS
- Publication
Food & Bioproducts Processing: Transactions of the Institution of Chemical Engineers Part C, 2022, Vol 136, p24
- ISSN
0960-3085
- Publication type
Article
- DOI
10.1016/j.fbp.2022.09.001