ArticleChemistry Central journal2017
Phenolic compounds, flavonoids, lipids and antioxidant potential of apricot (Prunus armeniaca L.) pomace fermented by two filamentous fungal strains in solid state system.
Article in Chemistry Central journal, 2017. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 40 papers.
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Who cites it
40 citing papers in PubMed, 134 citations in OpenAlex.
- Chemical Profiling and In Vitro Assessment of Antioxidant and Antimicrobial Properties of Algerian Erica arborea L. Extracts, Strengthened by Molecular Modeling Analysis.ChemistryOpen · 2026Article
- Nickel-Tolerant Aspergillus flavus as a Sustainable Agent for Nickel Bioremediation.Current microbiology · 2026Article
- From Waste to Worth: The Role of Fermentation in a Sustainable Future.Foods (Basel, Switzerland) · 2026Review
- Mineral Composition, Physicochemical Characteristics, and Antioxidant and Antibacterial Properties of Oil Extracted From Moroccan Bitter Apricot Kernels.Scientifica · 2026Article
- Bioconversion of Agro-Industrial Byproducts by Applying the Solid-State Fermentation Bioprocess to Increase Their Antioxidant Potency.Antioxidants (Basel, Switzerland) · 2025Review
- Article
- Evaluation of the Enzyme Inhibition, Antioxidant, and Antimicrobial Activities of Apricots, Plums, and Their Hybrid Fruits.Plants (Basel, Switzerland) · 2024Article
- The Impact of Fermentation on the Antioxidant Activity of Food Products.Molecules (Basel, Switzerland) · 2024Review
- Innovative Strategies for Upcycling Agricultural Residues and Their Various Pharmaceutical Applications.Plants (Basel, Switzerland) · 2024Review
- Fungal bioprocessing for circular bioeconomy: Exploring lignocellulosic waste valorization.Mycology · 2024Review
- Solid-State Fermentation as Green Technology to Improve the Use of Plant Feedstuffs as Ingredients in Diets for European Sea Bass (Animals : an open access journal from MDPI · 2023Article
- Enhanced Production of Active Photosynthetic and Biochemical Molecules inMolecules (Basel, Switzerland) · 2023Article
- Review
- Review
- Effects of six different microbial strains on polyphenol profiles, antioxidant activity, and bioaccessibility of blueberry pomace with solid-state fermentation.Frontiers in nutrition · 2023Article
- Improvement of the Nutraceutical Profile of Brewer's Spent Grain after Treatment withMicroorganisms · 2022Article
- Process optimization for simultaneous production of phenolic acids and enzymes with high transfructosylation activity in cupuassu (Journal of food science and technology · 2022Article
- Combining Transcriptomics and Polyphenol Profiling to Provide Insights into Phenolics Transformation of the Fermented Chinese Jujube.Foods (Basel, Switzerland) · 2022Article
- Novel Approaches in the Valorization of Agricultural Wastes and Their Applications.Journal of agricultural and food chemistry · 2022Review
- Fruit Juice Industry Wastes as a Source of Bioactives.Journal of agricultural and food chemistry · 2022Review
Corrections and comments
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Authors and funding
4 authors at 2 institutions in 1 country.
Funding
No grant is acknowledged in the PubMed record.
Abstract
backgroundThe use of agricultural and food by-products is an economical solution to industrial biotechnology. The apricot press residues are abounding by-products from juice industry which can be used as substrates in solid state fermentation process (SSF), thus allowing a liberation and increase of content from various biomolecules with high added value.
methodsThe evolutions of phenolic levels (by colorimetric assays and high performance liquid chromatography, HPLC-MS) and antioxidant activities (by DPPH assay) during SSF of apricot pomaces with Aspergillus niger and Rhizopus oligosporus were investigated. The changes in fatty acid compositions of oils in apricot kernels during SSFs were also analyzed by gas chromatography (GC-MS).
resultsThe results showed that the levels of total phenolics increased by over 70% for SSF with R. oligosporus and by more than 30% for SSF with A. niger. A similar trend was observed in the amounts of total flavonoids (increases of 38, and 12% were recorded for SSF by R. oligosporus and A. niger, respectively). Free radical scavenging capacities of methanolic extracts were also significantly enhanced. The main phenolic compounds identified through HPLC-MS in fermented apricot press residues were chlorogenic acid, neochlorogenic acid, rutin, and quercetin 3-acetyl- glucoside. This work also demonstrated that the SSF with filamentous fungal strains not only helped in higher lipid recovery from apricot kernels, but also resulted in oils with better quality attributes (high linoleic acid content).
conclusionThe utilization of apricot by-products resulting from the juice industry as waste could provide an extra income and at the same time can help in solving solid waste management problems Graphical abstract Changes in phenolic compositions, antioxidant activities and total lipid contents during solid state fermentation (SSF) of apricot pomaces from juice industry with Aspergillus niger and Rhizopus oligosporus.
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