Valorization of Citrus Reticulata Peels for Flavonoids and Antioxidant Enhancement by Solid-State Fermentation Using <i>Aspergillus niger</i> CGMCC 3.6189
The bioactive components and bioactivities of citrus peel can be enhanced with microbial fermentation. Accordingly, this study investigated the ability of <i>Aspergillus niger</i> CGMCC3.6189 to accumulate flavonoids in Citrus reticulata peel powder (CRPP) by solid-state fermentation (SS...
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MDPI AG
2022-12-01
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| Series: | Molecules |
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| Online Access: | https://www.mdpi.com/1420-3049/27/24/8949 |
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| author | Daniel Mamy Yuanyuan Huang Nelson Dzidzorgbe Kwaku Akpabli-Tsigbe Maurizio Battino Xiumin Chen |
| author_facet | Daniel Mamy Yuanyuan Huang Nelson Dzidzorgbe Kwaku Akpabli-Tsigbe Maurizio Battino Xiumin Chen |
| author_sort | Daniel Mamy |
| collection | DOAJ |
| description | The bioactive components and bioactivities of citrus peel can be enhanced with microbial fermentation. Accordingly, this study investigated the ability of <i>Aspergillus niger</i> CGMCC3.6189 to accumulate flavonoids in Citrus reticulata peel powder (CRPP) by solid-state fermentation (SSF). Under the optimal SSF conditions including 80% moisture, 30 °C, pH 4.0, 4 × 10<sup>7</sup> spores/g d.w. CRPP, and 192 h, the total phenolic content (TPC), total flavonoid content (TFC), and 2,2′-azinobis-(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) and 1,1-diphenyl-2-picrylhydrazyl radical (DPPH) scavenging activities of fermented CRPP significantly increased by 70.0, 26.8, 64.9, and 71.6%, respectively. HPLC analysis showed that after fermentation, the contents of hesperidin, nobiletin, and tangeretin were significantly increased from 19.36, 6.31, and 2.91 mg/g to 28.23, 7.78, and 3.49 mg/g, respectively, while the contents of ferulic acid and narirutin were decreased under the optimal fermentation conditions. Fermentation time is one of the most important factors that affect the accumulation of flavonoids and antioxidant activity; however, extended fermentation time increased the darkness of CRPP color. Therefore, our study provides a feasible and effective SSF method to increase the bioactive components and the antioxidant activity of CRPP that may be used in food, nutraceutical, and medicinal industries. |
| first_indexed | 2024-03-09T16:02:16Z |
| format | Article |
| id | doaj.art-6eb3d6a36ca3439296268c32131ed70a |
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| issn | 1420-3049 |
| language | English |
| last_indexed | 2024-03-09T16:02:16Z |
| publishDate | 2022-12-01 |
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| record_format | Article |
| series | Molecules |
| spelling | doaj.art-6eb3d6a36ca3439296268c32131ed70a2023-11-24T17:00:12ZengMDPI AGMolecules1420-30492022-12-012724894910.3390/molecules27248949Valorization of Citrus Reticulata Peels for Flavonoids and Antioxidant Enhancement by Solid-State Fermentation Using <i>Aspergillus niger</i> CGMCC 3.6189Daniel Mamy0Yuanyuan Huang1Nelson Dzidzorgbe Kwaku Akpabli-Tsigbe2Maurizio Battino3Xiumin Chen4School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Jingkou District, Zhenjiang 212013, ChinaSchool of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Jingkou District, Zhenjiang 212013, ChinaSchool of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Jingkou District, Zhenjiang 212013, ChinaInternational Joint Research Laboratory of Intelligent Agriculture and Agri-Products Processing, Jiangsu University, Zhenjiang 212013, ChinaSchool of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Jingkou District, Zhenjiang 212013, ChinaThe bioactive components and bioactivities of citrus peel can be enhanced with microbial fermentation. Accordingly, this study investigated the ability of <i>Aspergillus niger</i> CGMCC3.6189 to accumulate flavonoids in Citrus reticulata peel powder (CRPP) by solid-state fermentation (SSF). Under the optimal SSF conditions including 80% moisture, 30 °C, pH 4.0, 4 × 10<sup>7</sup> spores/g d.w. CRPP, and 192 h, the total phenolic content (TPC), total flavonoid content (TFC), and 2,2′-azinobis-(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) and 1,1-diphenyl-2-picrylhydrazyl radical (DPPH) scavenging activities of fermented CRPP significantly increased by 70.0, 26.8, 64.9, and 71.6%, respectively. HPLC analysis showed that after fermentation, the contents of hesperidin, nobiletin, and tangeretin were significantly increased from 19.36, 6.31, and 2.91 mg/g to 28.23, 7.78, and 3.49 mg/g, respectively, while the contents of ferulic acid and narirutin were decreased under the optimal fermentation conditions. Fermentation time is one of the most important factors that affect the accumulation of flavonoids and antioxidant activity; however, extended fermentation time increased the darkness of CRPP color. Therefore, our study provides a feasible and effective SSF method to increase the bioactive components and the antioxidant activity of CRPP that may be used in food, nutraceutical, and medicinal industries.https://www.mdpi.com/1420-3049/27/24/8949citrus peelssolid-state fermentationpolymethoxylflavonesnobiletintangeretinantioxidant properties |
| spellingShingle | Daniel Mamy Yuanyuan Huang Nelson Dzidzorgbe Kwaku Akpabli-Tsigbe Maurizio Battino Xiumin Chen Valorization of Citrus Reticulata Peels for Flavonoids and Antioxidant Enhancement by Solid-State Fermentation Using <i>Aspergillus niger</i> CGMCC 3.6189 Molecules citrus peels solid-state fermentation polymethoxylflavones nobiletin tangeretin antioxidant properties |
| title | Valorization of Citrus Reticulata Peels for Flavonoids and Antioxidant Enhancement by Solid-State Fermentation Using <i>Aspergillus niger</i> CGMCC 3.6189 |
| title_full | Valorization of Citrus Reticulata Peels for Flavonoids and Antioxidant Enhancement by Solid-State Fermentation Using <i>Aspergillus niger</i> CGMCC 3.6189 |
| title_fullStr | Valorization of Citrus Reticulata Peels for Flavonoids and Antioxidant Enhancement by Solid-State Fermentation Using <i>Aspergillus niger</i> CGMCC 3.6189 |
| title_full_unstemmed | Valorization of Citrus Reticulata Peels for Flavonoids and Antioxidant Enhancement by Solid-State Fermentation Using <i>Aspergillus niger</i> CGMCC 3.6189 |
| title_short | Valorization of Citrus Reticulata Peels for Flavonoids and Antioxidant Enhancement by Solid-State Fermentation Using <i>Aspergillus niger</i> CGMCC 3.6189 |
| title_sort | valorization of citrus reticulata peels for flavonoids and antioxidant enhancement by solid state fermentation using i aspergillus niger i cgmcc 3 6189 |
| topic | citrus peels solid-state fermentation polymethoxylflavones nobiletin tangeretin antioxidant properties |
| url | https://www.mdpi.com/1420-3049/27/24/8949 |
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