Solid-State Fermentation of Sorghum by Aspergillus oryzae and Aspergillus niger: Effects on Tannin Content, Phenolic Profile, and Antioxidant Activity
Abstract
:1. Introduction
2. Materials and Methods
2.1. Genetic Material, Microorganisms, and Chemicals
2.2. Sample Preparation
2.3. Proximal Physicochemical Characterization
2.4. Solid-State Fermentation (SSF)
2.5. Determination of Phenolic Content
2.6. Phenolic Profile by High-Performance Liquid Chromatography Coupled to Mass Spectrometry (HPLC-MS)
2.7. Antioxidant Activity
2.7.1. ABTS
2.7.2. DPPH
2.7.3. FRAP
2.8. Statistical Analysis
3. Results
3.1. Proximal Physicochemical Characterization
3.2. Solid-State Fermentation (SSF)—Assisted Extraction
3.2.1. Phenolic Content
3.2.2. Phenolic Profile
3.3. Antioxidant Activity
4. Discussion
4.1. Proximal Physicochemical Characterization
4.2. Solid-State Fermentation (SSF)—Assisted Extraction
4.2.1. Phenolic Content
4.2.2. Phenolic Profile
4.3. Antioxidant Activity
5. Conclusions
Author Contributions
Funding
Data Availability Statement
Acknowledgments
Conflicts of Interest
References
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Parameter | LES 5 | GB | Mineral | LES 5 | GB |
---|---|---|---|---|---|
Moisture | 9.66 ± 0.34 a | 10.10 ± 0.48 a | K | 11.17 ± 0.04 b | 12.28 ± 0.01 a |
Total carbohydrates | 71.35 ± 0.15 a | 71.49 ± 0.02 a | P | 1.99 ± 0.01 b | 2.29 ± 0.01 a |
Protein | 10.89 ± 0.34 a | 10.50 ± 0.00 a | Ca | 2.19 ± 0.11 a | 1.95 ± 0.01 a |
Lipids | 4.26 ±0.22 a | 4.00 ± 0.40 a | Cl | 1.27 ± 0.04 b | 1.46 ± 0.00 a |
Ash | 1.85 ± 0.02 b | 2.01 ± 0.02 a | S | 1.00 ± 0.07 a | 1.19 ± 0.00 a |
Crude fiber | 2.01 ± 0.13 a | 1.90 ± 0.07 a | Fe | 0.23 ± 0.01 b | 0.28 ± 0.00 a |
Mn | 0.11 ± 0.00 a | 0.12 ± 0.01 a | |||
Zn | 0.10 ± 0.01 b | 0.15 ± 0.00 a | |||
Al | 0.06 ± 0.00 b | 0.13 ± 0.02 a |
HT (mg GAE/100 g) | ||||
---|---|---|---|---|
Fermentation Time (h) | LES 5 SSF by A. oryzae | LES 5 SSF by A. niger Aa210 | GB SSF by A. oryzae | GB SSF by A. niger Aa210 |
0 | 3.33 ± 0.12 | 3.33 ± 0.12 | 3.20 ± 0.12 | 3.20 ± 0.12 |
12 | 3.73 ± 0.06 | 4.23 ± 0.06 * | 3.30 ± 0.06 | 4.27 ± 0.15 * |
24 | 3.77 ± 0.12 * | 3.97 ± 0.06 * | 3.90 ± 0.58 * | 3.90 ± 0.10 * |
36 | 3.27 ± 0.12 | 4.27 ± 0.06 * | 3.40 ± 0.23 | 4.50 ± 0.00 * |
48 | 3.53 ± 0.15 | 4.90 ± 0.27 * | 3.20 ± 0.06 | 4.80 ± 0.12 * |
60 | 3.40 ± 0.20 | 5.33 ± 0.06 * | 3.10 ± 0.10 | 4.90 ± 0.06 * |
72 | 3.57 ± 0.12 | 5.67 ± 0.12 * | 3.30 ± 0.00 | 5.90 ± 0.10 * |
84 | 3.70 ± 0.46 | 3.47 ± 0.12 | 3.40 ± 0.06 | 3.40 ± 0.25 |
96 | 3.53 ± 0.23 | 4.30 ± 0.00 * | 3.20 ± 0.44 | 4.70 ± 0.00 * |
CT (mg CE/100 g) | ||||
---|---|---|---|---|
Fermentation Time (h) | SSF LES 5 by A. oryzae | SSF LES 5 by A. niger Aa210 | SSF GB by A. oryzae | SSF GB by A. niger Aa210 |
0 | 50.90 ± 5.15 | 50.90 ± 5.15 | 54.90 ± 3.12 | 54.90 ± 3.12 |
12 | 55.30 ± 3.05 | 61.63 ± 2.47 * | 50.36 ± 1.33 | 59.96 ± 3.43 |
24 | 49.50 ± 2.75 | 59.97 ± 6.24 | 46.86 ± 1.33 * | 59.76 ± 3.72 |
36 | 47.13 ± 1.96 | 55.30 ± 3.72 | 45.20 ± 2.95 * | 67.50 ± 5.38 * |
48 | 49.73 ± 4.57 | 72.27 ± 4.47 * | 50.50 ± 1.45 | 68.30 ± 2.18 * |
60 | 48.03 ± 0.40 | 70.70 ± 5.15 * | 55.30 ± 3.32 | 63.40 ± 3.37 |
72 | 48.00 ± 3.29 | 76.07 ± 3.50 * | 51.90 ± 3.27 | 67.70 ± 5.20 * |
84 | 45.20 ± 1.14 | 64.30 ± 4.59 * | 44.56 ± 2.65 * | 73.20 ± 5.49 * |
96 | 46.33 ± 3.16 | 69.03 ± 3.54 * | 44.90 ± 2.40 * | 62.50 ± 5.26 |
No. | Dough | Compound | Family | LES 5 SSF | GB SSF | ||||
---|---|---|---|---|---|---|---|---|---|
Ue | A. oryzae | A. niger Aa210 | Ue | A. oryzae | A. niger Aa210 | ||||
1 | 357.1 | Gardenin B | Methoxyflavones | 24, 48 | |||||
2 | 865.1 | Procyanidin trimer C1 | Proanthocyanidin trimers | 0 | 24, 48, 84 | 24, 48, 72 | 0 | 24 | |
3 | 864.1 | Procyanidin trimer C2 | Proanthocyanidin trimers | 0 | 24 | ||||
4 | 867.1 | Theaflavin 3,3’-O-digallate | Flavonoids | 0 | 24, 48, 72,84 | 24, 72 | 0 | 24, 48, 72, 84 | 24, 48, 72 |
5 | 705.2 | (-)-Epicatechin-(2a-7)(4a-8)-epicatechin 3-O-galactoside | Proanthocyanidin dimers | 0 | 24, 48, 72, 84 | 24, 48, 72, 84 | 48, 72, 84 | 24, 48, 72, 84 | |
6 | 285.0 | Scutellarein | Flavones | 0 | 24, 48, 72, 84 | 24, 48, 72 | 24 | ||
7 | 271.0 | Arbutin | Other polyphenols | 24, 84 | 24, 84 | 0 | 24, 48, 72 | 24, 48, 72 | |
8 | 329.1 | 3,7-Dimethylquercetin | Methoxyflavonols | 24, 48 | |||||
9 | 289.0 | (+)-Catechin | Catechins | 0 | 48 | 24 | 0 | 48 | 24, 48, 72 |
10 | 330.8 | Galloyl glucose | Hydroxybenzoic acids | 72, 84 | 24, 48, 72 | 24 | |||
11 | 883.1 | Prodelphinidin trimer C-GC-C | Proanthocyanidin trimers | 0 | 0 | 24 | 24, 48, 72 | ||
12 | 287.0 | Eriodictyol | Flavanones | 72, 84 | 24 | 24, 72, 84 | |||
13 | 716.1 | Theaflavin 3’-O-gallate | Theaflavins | 72 | |||||
14 | 341.0 | Caffeic acid 4-O-glucoside | Hydroxycinnamic acids | 48, 72, 84 | 0 | 84 | 48, 72, 84 | ||
15 | 377.0 | 3,4-DHPEA-EA | Tyrosols | 0 | 72, 84 | 0 | 84 | 48, 84 | |
16 | 272.9 | Phloretin | Dihydrochalcones | 24 | 24 | ||||
17 | 415.1 | Daidzin | Isoflavones | 0 | |||||
18 | 327.2 | p-Coumaroyl tyrosine | Hydroxycinnamic acids | 0 | |||||
19 | 289.0 | (-)-Epicatechin | Catechins | 72, 84 | 48, 72, 84 | ||||
20 | 387.1 | Medioresinol | Lignans | 84 | |||||
21 | 434.1 | Delphinidin 3-O-arabinoside | Anthocyanins | 48, 72, 84 |
Extract | Fermentation Time (h) | ABTS (mg TE/100 g) | DPPH (mg TE/100 g) | FRAP (mg TE/100 g) |
---|---|---|---|---|
LES 5 | 72 | 64.33 ± 1.15 a | 126.67 ± 1.15 b | 54.00 ± 3.17 ab |
84 | 61.67 ± 0.58 b | 127.67 ± 0.58 b | 50.20 ± 2.25 bc | |
GB | 72 | 62.33 ± 0.58 b | 127.00 ± 1.00 b | 47.47 ± 1.75 c |
84 | 63.00 ± 1.00 ab | 133.67 ± 1.15 a | 59.23 ± 3.91 a |
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Espitia-Hernández, P.; Ruelas-Chacón, X.; Chávez-González, M.L.; Ascacio-Valdés, J.A.; Flores-Naveda, A.; Sepúlveda-Torre, L. Solid-State Fermentation of Sorghum by Aspergillus oryzae and Aspergillus niger: Effects on Tannin Content, Phenolic Profile, and Antioxidant Activity. Foods 2022, 11, 3121. https://0-doi-org.brum.beds.ac.uk/10.3390/foods11193121
Espitia-Hernández P, Ruelas-Chacón X, Chávez-González ML, Ascacio-Valdés JA, Flores-Naveda A, Sepúlveda-Torre L. Solid-State Fermentation of Sorghum by Aspergillus oryzae and Aspergillus niger: Effects on Tannin Content, Phenolic Profile, and Antioxidant Activity. Foods. 2022; 11(19):3121. https://0-doi-org.brum.beds.ac.uk/10.3390/foods11193121
Chicago/Turabian StyleEspitia-Hernández, Pilar, Xóchitl Ruelas-Chacón, Mónica L. Chávez-González, Juan A. Ascacio-Valdés, Antonio Flores-Naveda, and Leonardo Sepúlveda-Torre. 2022. "Solid-State Fermentation of Sorghum by Aspergillus oryzae and Aspergillus niger: Effects on Tannin Content, Phenolic Profile, and Antioxidant Activity" Foods 11, no. 19: 3121. https://0-doi-org.brum.beds.ac.uk/10.3390/foods11193121