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.
|Título traducido de la contribución||Biotransformation of hesperidin from lime peel (Citrus limetta risso) in solid fermentation by aspergillus saitoi|
|Número de páginas||7|
|Publicación||CYTA - Journal of Food|
|Estado||Publicada - 1 ene. 2018|
Nota bibliográficaFunding Information:
The research for this paper was financially supported by Consejo Nacional de Ciencia y Tecnología (CONACyT) grant no. 268829.
© 2018 The Author(s).
- Aspergillus saitoi
- Citrus limetta Risso