title: Total phenolic contents, antioxidant activities, and lipid fractions from berry pomaces obtained by solid-state fermentation of two Sambucus species with Aspergillus niger.
abstract: The aim of this study was to investigate the effect of solid-state fermentation (SSF) by Aspergillus niger on phenolic contents and antioxidant activity in Sambucus nigra L. and Sambucus ebulus L. berry pomaces. The effect of fermentation time on the total fats and major lipid classes (neutral and polar) was also investigated. During the SSF, the extractable phenolics increased with 18.82% for S. ebulus L. and 11.11% for S. nigra L. The levels of antioxidant activity of methanolic extracts were also significantly enhanced. The HPLC-MS analysis indicated that the cyanidin 3-sambubioside-5-glucoside is the major phenolic compound in both fermented Sambucus fruit residues. In the early stages of fungal growth, the extracted oils (with TAGs as major lipid fraction) increased with 12% for S. nigra L. and 10.50% for S. ebulus L. The GC-MS analysis showed that the SSF resulted in a slight increase of the linoleic and oleic acids level.
authors: †Faculty of Agriculture, Department of Environmental and Plant Protection, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, Calea Mănăştur 3-5, 400372 Cluj-Napoca, Romania.|‡SC Proplanta SRL, CCD-BIODIATECH, Trifoiului 12 G, 400372 Cluj-Napoca, Romania.
authors: Francisc Vasile
authors: FV
authors: Dulf
authors: §Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, Calea Mănăştur 3-5, 400372 Cluj-Napoca, Romania.
authors: Dan Cristian
authors: DC
authors: Vodnar
authors: ∥Faculty of Automation and Computer Science, Department of Automation, Technical University of Cluj-Napoca, G. Baritiu 26-28, 400027 Cluj-Napoca, Romania.
authors: Eva-Henrietta
authors: EH
authors: Dulf
authors: ⊥Faculty of Chemistry and Chemical Engineering, University Babeş-Bolyai, Biocatalysis Research Group, Arany János 11, 400028 Cluj-Napoca, Romania.
authors: Monica Ioana
authors: MI
authors: Toşa
mesh_terms: D000975:Antioxidants / Q000032:analysis*; D001234:Aspergillus niger / Q000378:metabolism*; D005227:Fatty Acids / Q000032:analysis; D005285:Fermentation; D005638:Fruit / Q000737:chemistry / Q000382:microbiology; D008041:Linoleic Acids / Q000032:analysis; D008055:Lipids / Q000032:analysis*; D019301:Oleic Acid / Q000032:analysis; D010636:Phenols / Q000032:analysis*; D010936:Plant Extracts / Q000737:chemistry; D010938:Plant Oils / Q000032:analysis / Q000737:chemistry; D027923:Sambucus / Q000737:chemistry* / Q000378:metabolism / Q000382:microbiology; D027924:Sambucus nigra / Q000737:chemistry / Q000378:metabolism / Q000382:microbiology; D014280:Triglycerides / Q000032:analysis
chemical_list: D000975:Antioxidants; D005227:Fatty Acids; D008041:Linoleic Acids; D008055:Lipids; D010636:Phenols; D010936:Plant Extracts; D010938:Plant Oils; D014280:Triglycerides; D019301:Oleic Acid
keywords: Aspergillus niger; Sambucus pomaces; antioxidant activity; lipids; polyphenols; solid- state fermentation