Biotransformación de hesperidina a partir de la cáscara de lima (Citrus limetta Risso) en fermentación sólida por Aspergillus saitoi

Translated title of the contribution: Biotransformation of hesperidin from lime peel (Citrus limetta risso) in solid fermentation by aspergillus saitoi

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*

*Corresponding author for this work

Research output: Contribution to journalArticlepeer-review

9 Scopus citations

Abstract

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.

Translated title of the contributionBiotransformation of hesperidin from lime peel (Citrus limetta risso) in solid fermentation by aspergillus saitoi
Original languageSpanish
Pages (from-to)537-543
Number of pages7
JournalCYTA - Journal of Food
Volume16
Issue number1
DOIs
StatePublished - 1 Jan 2018

Bibliographical note

Publisher Copyright:
© 2018 The Author(s).

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