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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
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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“Plum pomace and seeds Aspergillus niger and Rhizopus oligosporus Anti-oxidant, moisturizing [158]”
From Use of Waste from the Food Industry and Applications of the Fermentation Process to Create Sustainable Cosmetic Products: A Review (2024) · cites this paper as [158]
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Metadata
- 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
- Venue
- Food Chemistry
- Publisher
- Elsevier BV
- Published
- 2016-10
- Volume
- 209
- Pages
- 27-36
- ISSN
- 0308-8146 (ISSN-L)
- 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
- 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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