Effects of solid-state fermentation with two filamentous fungi on the total phenolic contents, flavonoids, antioxidant activities and lipid fractions of plum fruit (Prunus domestica L.) by-products
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- 作者：Francisc Vasile Dulfa ; francisc_dulf@yahoo.com" class="auth_mail" title="E-mail the corresponding author ; Dan Cristian Vodnarb ; Carmen Socaciub
- 关键词：SSF ; solid-state fermentation ; TP ; total phenolic ; DPPH ; 1 ; 1-diphenyl-2 picrylhydrazyl ; FAMEs ; fatty acid methyl esters ; TLC ; thin layer chromatography ; PDA ; potato dextrose agar ; PP ; plum pomace ; WPBP ; waste from plum brandy production ; GAE ; gallic acid equivalents ; DW ; dry weight ; QE ; quercetin equivalent ; HPLC-DAD-ESIMS ; high-performance liquid chromatography-diode array detection-electro-spray ionization mass spectrometry ; I% ; percentage inhibition of DPPH radical ; RIC ; radical inhibition ca
- 刊名：Food Chemistry
- 出版年：2016
- 出版时间：15 October 2016
- 年：2016
- 卷：209
- 期：Complete
- 页码：27-36
- 全文大小：432 K
文摘
Solid-state fermentation (SSF) of plum by-products with A. niger and R. oligosporus.
Phenolic compounds and antioxidant levels increased significantly by SSF.
Plum kernel oil yield increased by 21.90% for SSF with A. niger.
Polar lipids were enriched with n-3 polyunsaturated fatty acids.