engleski

Enhancement of phenolic acids content of grape pomace extract based on solid-state fermentation with Pleurotus eryngii

Pleurotus eryngii is one of the most widespread white-rot fungus in the world, which has the potential to grow on different lignocellulosic substrates characterized by a complex structure. During growth phase, P. eryngii releases various extracellular enzymes that assist in lignin degradation into different smaller subunits, including high-valuable phenolic acids. The aim of this work was to investigate the influence of biological treatment of grape pomace (GP) with white-rot fungus P. eryngii cultivated in solid-state conditions during ten days on the enhancement of phenolic acids content in grape pomace extracts. GP extracts were prepared by 50 % aqueous ethanol and analysed by UHPLC method. The biological treatment of grape pomace had positive effect on recovery of phenolic acids such as gallic acid (GA), protocatechuic acid (PA), syringic acid (SA), vanillic acid (VA), o coumaric acid (o-CuA), p hydroxybenzoic acid (p-HBA) and p coumaric acid (p CuA), from complex lignocellulosic structure of grape pomace. Initial concentrations of phenolic acids in GP were 199.9 μg/gdb, 133.5 μg/gdb, 79.0 μg/gdb, 34.4 μg/gdb, 7.1 μg/gdb, 5.2 μg/gdb and 4.5 μg/gdb for GA, PA, SA, VA, o-CuA, p-HBA and p CuA, respectively. Content of phenolic acids in biologically treated grape pomace was higher up to 1.3-, 2.6-, 1.5- and 2.1-fold after ten days of biological treatment for PA, SA, VA and p-CuA, respectively. Enhancement of other quantified phenolic acids was observed after one day (1.1-fold for p-HBA), two days (1.4-fold for GA) and five days of biological treatment (51.8-fold for o-CuA).

Pleurotus eryngii ; grape pomace ; solid-state fermentation ; phenolic acids

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