Solid-state fermentation of avocado seed by aspergillus oryzae and aspergillus awamori: Effects on nutritional composition, antioxidant activity, and volatile compounds

IF 8.5 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Chemistry Pub Date : 2025-05-30 DOI:10.1016/j.foodchem.2025.144990

Juliana Villasante , Arnau Vilas-Franquesa , Vincenzo Fogliano

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Abstract

The evolution of phenolic contents and antioxidant activities during solid-state fermentation of avocado seed by Aspergillus oryzae and Aspergillus awamori was investigated. The effect of fermentation time on fat and protein content, and volatile compounds in the avocado seed was also studied. Results showed that total phenolic amounts increased by over 12 % after 72 h of solid-state fermentation with A. awamori. The flavonoid content also increased during fermentation while the opposite occurred with the tannin content. The radical scavenging activity and the concentration of 3,4-dihydroxybenzoic acid were significantly enhanced after fermentation compared to the control. The results demonstrated that solid-state fermentation increased the total fat content of avocado seeds, specifically of the alpha-linolenic acid content. A total of 42 volatile compounds were found in all the samples, some of which increased after fermentation. These findings provide valuable insights for the future development of novel avocado seed products with enhanced functionality.

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米曲霉和青曲霉固态发酵牛油果种子：对营养成分、抗氧化活性和挥发性化合物的影响

研究了米曲霉和awamori曲霉固态发酵牛油果种子过程中酚类物质含量和抗氧化活性的变化。研究了发酵时间对牛油果种子中脂肪、蛋白质含量及挥发性化合物含量的影响。结果表明，在发酵72 h后，总酚含量增加了12 %以上。发酵过程中，黄酮类化合物含量增加，单宁含量则相反。与对照组相比，发酵后自由基清除能力和3,4-二羟基苯甲酸浓度显著提高。结果表明，固态发酵提高了鳄梨种子的总脂肪含量，特别是α -亚麻酸含量。在所有样品中共发现42种挥发性化合物，其中一些在发酵后增加。这些发现为未来开发具有增强功能的新型鳄梨种子产品提供了有价值的见解。

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来源期刊

Food Chemistry 工程技术-食品科技

CiteScore

16.30

自引率

10.20%

发文量

3130

审稿时长

122 days

期刊介绍： Food Chemistry publishes original research papers dealing with the advancement of the chemistry and biochemistry of foods or the analytical methods/ approach used. All papers should focus on the novelty of the research carried out.