Phenolic Profile, Antioxidant Activity and Amino Acid Composition of Moringa Leaves Fermented with Edible Fungal Strains

Phenolic Profile, Antioxidant Activity and Amino Acid Composition of Moringa Leaves Fermented with Edible Fungal Strains

Solid-state fermentation (SSF) is widely recognised as a technique to increase the bioactive potential and nutritional value of plant materials. However, the effect of this biotreatment differs for individual substrates. This study aimed to evaluate the impact of SSF with filamentous fungi (<i>...

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Bibliographic Details
Main Authors: Anna Starzyńska-Janiszewska, Bożena Stodolak, Carmen Fernández-Fernández, Barbara Mickowska, Vito Verardo, Ana María Gómez-Caravaca
Format: Article
Language:English
Published: MDPI AG 2022-11-01
Series:Foods
Subjects:
<i>Moringa oleifera</i> Lam.
phenolic compounds
amino acids
antioxidant activity
solid-state fermentation
Online Access:https://www.mdpi.com/2304-8158/11/23/3762

Internet

https://www.mdpi.com/2304-8158/11/23/3762

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