Solid-state fermentation with Aspergillus niger to enhance the phenolic contents and antioxidative activity of Mexican mango seed: A promising source of natural antioxidants

This study examines changes in phenolic compounds and the antioxidant activity of Mexican mango seed in the bioprocess of solid-state fermentation (SSF) with the fungus Aspergillus niger GH1. The chemical composition and evaluation of mango seed as solid fermentation substrate support was also evalu...

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Bibliographic Details
Published in:Food science & technology 2019-09, Vol.112, p.108236, Article 108236
Main Authors: Torres-León, Cristian, Ramírez-Guzmán, Nathiely, Ascacio-Valdés, Juan, Serna-Cock, Liliana, dos Santos Correia, Maria T., Contreras-Esquivel, Juan C., Aguilar, Cristóbal N.
Format: Article
Language:English
Subjects:
Agro-industrial byproducts
Antioxidants
Mango seed
Phenolic compounds
Solid-state fermentation
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Summary:This study examines changes in phenolic compounds and the antioxidant activity of Mexican mango seed in the bioprocess of solid-state fermentation (SSF) with the fungus Aspergillus niger GH1. The chemical composition and evaluation of mango seed as solid fermentation substrate support was also evaluated. Because of the chemical composition and the rapid growth of the fungus, mango seed is a suitable material to be used in SSF. The results showed that SSF of mango seed mobilized the polyphenolic compounds and improved the nutraceutical properties. The total phenol content in ethanol extract increased (p 
ISSN:0023-6438
1096-1127
DOI:10.1016/j.lwt.2019.06.003