Biotransformation of hesperidin from lime peel (Citrus limetta Risso) in solid fermentation by Aspergillus saitoi
The aim of this study was to assess the ability of the biotransformation of hesperidin from lime peel by Aspergillus saitoi in solid fermentation. The decrease of hesperidin by High-Performance Liquid Chromatography (HPLC) was monitored during 8 days of fermentation. The radical scavenging activity...
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| Format: | Article |
| Language: | English |
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Taylor & Francis Group
2018-01-01
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| Series: | CyTA - Journal of Food |
| Subjects: | |
| Online Access: | http://dx.doi.org/10.1080/19476337.2018.1430707 |
| _version_ | 1818899202772566016 |
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| author | Viridiana Candelaria Pérez-Nájera Eugenia Lugo-Cervantes Lorena Amaya-Delgado Jaime Alberto Madrigal-Pulido Edgar O. Rueda-Puente Jesús Borboa-Flores Carmen Lizette Del-Toro-Sánchez |
| author_facet | Viridiana Candelaria Pérez-Nájera Eugenia Lugo-Cervantes Lorena Amaya-Delgado Jaime Alberto Madrigal-Pulido Edgar O. Rueda-Puente Jesús Borboa-Flores Carmen Lizette Del-Toro-Sánchez |
| author_sort | Viridiana Candelaria Pérez-Nájera |
| collection | DOAJ |
| description | The aim of this study was to assess the ability of the biotransformation of hesperidin from lime peel by Aspergillus saitoi in solid fermentation. The decrease of hesperidin by High-Performance Liquid Chromatography (HPLC) was monitored during 8 days of fermentation. The radical scavenging activity of DPPH· and ABTS·+ increased to 5.8 and 11 times, respectively, after 6 days of fermentation compared with unfermented lime peel. Similarly, the phenolic content of the extract of fermented lime peel was 8.66 times higher than unfermented lime peel, while flavonoids increased 5.14 times. After 6 days of fermentation, A. saitoi biotransformed hesperidin from lime peels and increased its antioxidant activity. These results provide important information concerning the potential of the solid fermentation in the citrus industry waste through the biotransformation of flavonoids, which provides an effective solution for modifying the flavonoid structure and improving their initial bioactivity. |
| first_indexed | 2024-12-19T19:44:13Z |
| format | Article |
| id | doaj.art-115c8ec82b554ae3906bdb43db918603 |
| institution | Directory Open Access Journal |
| issn | 1947-6337 1947-6345 |
| language | English |
| last_indexed | 2024-12-19T19:44:13Z |
| publishDate | 2018-01-01 |
| publisher | Taylor & Francis Group |
| record_format | Article |
| series | CyTA - Journal of Food |
| spelling | doaj.art-115c8ec82b554ae3906bdb43db9186032022-12-21T20:08:10ZengTaylor & Francis GroupCyTA - Journal of Food1947-63371947-63452018-01-0116153754310.1080/19476337.2018.14307071430707Biotransformation of hesperidin from lime peel (Citrus limetta Risso) in solid fermentation by Aspergillus saitoiViridiana Candelaria Pérez-Nájera0Eugenia Lugo-Cervantes1Lorena Amaya-Delgado2Jaime Alberto Madrigal-Pulido3Edgar O. Rueda-Puente4Jesús Borboa-Flores5Carmen Lizette Del-Toro-Sánchez6Centro Universitario de la Ciénega, Universidad de GuadalajaraCentro de Investigación y Asistencia en Tecnología y Diseño del Estado de JaliscoCentro de Investigación y Asistencia en Tecnología y Diseño del Estado de JaliscoCentro Universitario de la Ciénega, Universidad de GuadalajaraUniversidad de SonoraUniversidad de SonoraCentro Universitario de la Ciénega, Universidad de GuadalajaraThe aim of this study was to assess the ability of the biotransformation of hesperidin from lime peel by Aspergillus saitoi in solid fermentation. The decrease of hesperidin by High-Performance Liquid Chromatography (HPLC) was monitored during 8 days of fermentation. The radical scavenging activity of DPPH· and ABTS·+ increased to 5.8 and 11 times, respectively, after 6 days of fermentation compared with unfermented lime peel. Similarly, the phenolic content of the extract of fermented lime peel was 8.66 times higher than unfermented lime peel, while flavonoids increased 5.14 times. After 6 days of fermentation, A. saitoi biotransformed hesperidin from lime peels and increased its antioxidant activity. These results provide important information concerning the potential of the solid fermentation in the citrus industry waste through the biotransformation of flavonoids, which provides an effective solution for modifying the flavonoid structure and improving their initial bioactivity.http://dx.doi.org/10.1080/19476337.2018.1430707BiotransformationhesperidinCitrus limetta RissoAspergillus saitoi |
| spellingShingle | Viridiana Candelaria Pérez-Nájera Eugenia Lugo-Cervantes Lorena Amaya-Delgado Jaime Alberto Madrigal-Pulido Edgar O. Rueda-Puente Jesús Borboa-Flores Carmen Lizette Del-Toro-Sánchez Biotransformation of hesperidin from lime peel (Citrus limetta Risso) in solid fermentation by Aspergillus saitoi CyTA - Journal of Food Biotransformation hesperidin Citrus limetta Risso Aspergillus saitoi |
| title | Biotransformation of hesperidin from lime peel (Citrus limetta Risso) in solid fermentation by Aspergillus saitoi |
| title_full | Biotransformation of hesperidin from lime peel (Citrus limetta Risso) in solid fermentation by Aspergillus saitoi |
| title_fullStr | Biotransformation of hesperidin from lime peel (Citrus limetta Risso) in solid fermentation by Aspergillus saitoi |
| title_full_unstemmed | Biotransformation of hesperidin from lime peel (Citrus limetta Risso) in solid fermentation by Aspergillus saitoi |
| title_short | Biotransformation of hesperidin from lime peel (Citrus limetta Risso) in solid fermentation by Aspergillus saitoi |
| title_sort | biotransformation of hesperidin from lime peel citrus limetta risso in solid fermentation by aspergillus saitoi |
| topic | Biotransformation hesperidin Citrus limetta Risso Aspergillus saitoi |
| url | http://dx.doi.org/10.1080/19476337.2018.1430707 |
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