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).
journal_name
Food Chemjournal_title
Food chemistryauthors
Dulf FV,Vodnar DC,Socaciu Cdoi
10.1016/j.foodchem.2016.04.016subject
Has Abstractpub_date
2016-10-15 00:00:00pages
27-36eissn
0308-8146issn
1873-7072pii
S0308-8146(16)30533-7journal_volume
209pub_type
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