Production of phenolic antioxidants by the solid-state bioconversion of pineapple waste mixed with soy flour using Rhizopus oligosporus

• Autor(a) principal: Correia, Roberta Targino Pinto
• Data de Publicação: 2004
• Outros Autores: McCue, Patrick, Magalhães, Margarida Maria dos Aanjos, Macedo, Gorete Ribeiro, Shetty, Kalidas
• Tipo de documento: Artigo
• Idioma: eng
• Título da fonte: Repositório Institucional da UFRN
• DOI: https://doi.org/10.1016/j.procbio.2003.11.034
• Texto Completo: https://repositorio.ufrn.br/handle/123456789/45382; https://doi.org/10.1016/j.procbio.2003.11.034
• topic: Phenolic antioxidants; Pineapple residue; Soy; Rhizopus oligosporus; Solid-state bioconversion; β-Glucosidase

The ability of Rhizopus oligosporus to produce enhanced levels of free phenolics from pineapple residue mixed with soy flour as potential nitrogen source was investigated. Concurrently, phenolic-linked β-glucosidase and the antioxidant activity of the extracts were followed. Two treatments were studied: (A) 9 g of pineapple residue and 1 g of soy flour (P9); (B) 5 g of pineapple residue and 5 g of soy flour (P5). The increase of water extractable phenolics was 39.3% for P9 treatment and 79.4% for P5 treatment. During early stages of growth high antioxidant activity, low phenolic content and low β-glucosidase specific activity was observed. High antioxidant activity was likely due to the presence of insoluble polymeric phenolics, know for their high antioxidant activity. A marked decrease of the antioxidant activity of P5 treatment during late stages of growth was observed due to likely formation of free soluble phenolics. The moderate total phenolics content and high β-glucosidase specific activity of P9 treatment in late stages is likely the consequence of low nitrogen content in this treatment. The bioconversion of pineapple residue by R. oligosporus leads to enhanced levels of phenolic compounds, mainly for P5 treatment. This approach offers a novel strategy to enhance the value of pineapple wastes.