Cited by 218Phytochemicals and Antioxidant ActivitiesFermentation and Sensory AnalysisEdible Oils Quality and Analysis

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Effects of solid-state fermentation with two filamentous fungi on the total phenolic contents, flavonoids, antioxidant activities and lipid fractions of plum fruit (Prunus domestica L.) by-products

Dulf, Francisc Vasile, Vodnar, Dan Cristian, Socaciu, Carmen·2016·Food Chemistry

DOI 10.1016/j.foodchem.2016.04.016

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Abstract

Evolutions of phenolic contents and antioxidant activities during solid-state fermentation (SSF) of plum pomaces (from the juice industry) and brandy distillery wastes with Aspergillus niger and Rhizopus oligosporus were investigated. The effect of fermentation time on the oil content and major lipid classes in the plum kernels was also studied. Results showed that total phenolic (TP) amounts increased by over 30% for SSF with Rhizopus oligosporus and by >21% for SSF with A. niger. The total flavonoid contents presented similar tendencies to those of the TPs. The free radical scavenging activities of methanolic extracts were also significantly enhanced. The HPLC-MS analysis showed that quercetin-3-glucoside was the major phenolic compound in both fermented plum by-products. The results also demonstrated that SSF not only helped to achieve higher lipid recovery from plum kernels, but also resulted in oils with better quality attributes (high sterol ester and n-3 PUFA-rich polar lipid contents).

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Authors: Dulf, F. V., Vodnar, D. C., & Socaciu, C.
Affiliations: University of Agricultural Sciences and Veterinary Medicine of Cluj-Napoca (RO)
Corresponding author: Dulf, Francisc Vasile
ORCID: Dulf, Francisc Vasile
Vodnar, Dan Cristian
Socaciu, Carmen
Venue: Food Chemistry
Publisher: Elsevier BV
Published: 2016-10
Volume: 209
Pages: 27-36
ISSN: 0308-8146 (ISSN-L)
DOI: 10.1016/j.foodchem.2016.04.016
OpenAlex: W2322459855
Cited by: 218
References: 41
Citations by year: 2026: 20 · 2025: 21 · 2024: 20 · 2023: 24 · 2022: 24 · 2021: 30 · 2020: 20 · 2019: 23 · 2018: 17 · 2017: 18 · 2016: 1
FWCI: 15.41
Type: journal article
Language: en
Open access: closed
Licence: www.elsevier.com/tdm/userlicense/1.0/ (tdm)
Locations: Food Chemistry (publishedVersion)
PubMed (publishedVersion)
Funders: National Authority for Scientific Research and Innovation
Topics: Health Sciences › Medicine › Biochemistry (medical) › Phytochemicals and Antioxidant Activities
Life Sciences › Agricultural and Biological Sciences › Food Science › Fermentation and Sensory Analysis
Physical Sciences › Chemistry › Organic Chemistry › Edible Oils Quality and Analysis
Keywords: solid-state fermentation, plum, Aspergillus niger, Rhizopus oligosporus, total phenolic content, flavonoids, antioxidant activity, isoquercitrin, lipid recovery, sterol esters, omega-3 fatty acids, polar lipids, distillery waste, fermentation time
MeSH terms: Prunus domestica, Antioxidants, Aspergillus niger, Fermentation, Flavonoids, Fruit, Lipids, Oxidation-Reduction, Phenols, Plant Extracts, Plant Oils, Rhizopus, Fatty Acids, Omega-3

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Effects of solid-state fermentation with two filamentous fungi on the total phenolic contents, flavonoids, antioxidant activities and lipid fractions of plum fruit (Prunus domestica L.) by-products

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