Naslov
The influence of bioprocessing of grape pomace by Rhizopus oryzae on the chemical composition and extractability of phenolic compounds

Autori
Šelo, Gordana ; Planinić, Mirela ; Bucić-Kojić, Ana ; Tišma, Marina

Vrsta, podvrsta i kategorija rada
Sažeci sa skupova, sažetak, znanstveni

Izvornik
V. Symposium of Young Researchers on Pharmaceutical Technology, Biotechnology and Regulatory Science, Book of Abstracts / Varga, Patricia ; Szalai, Boglárka ; Uhljar, Luca Éva - Segedin : University of Szeged, 2023, 68-68

Skup
V. Symposium of Young Researchers on Pharmaceutical Technology, Biotechnology and Regulatory Science

Mjesto i datum
Szeged, Mađarska, 18.01.2023. - 20.01.2023

Vrsta sudjelovanja
Predavanje

Vrsta recenzije
Međunarodna recenzija

Ključne riječi
grape pomace ; biological treatment ; Rhizopus oryzae ; lignocellulosic components ; phenolic compounds

Sažetak
Biological treatment of grape pomace (variety Frankovka) by R. oryzae was carried out in laboratory jars and a tray bioreactor under solid- state fermentation (SSF) conditions. The aim of the work was to investigate the influence of SSF on chemical composition with the special focus on the recovery of phenolic compounds from grape pomace. R. oryzae transformed grape pomace causing the weight loss by 17.58 % after 15 days-treatment in laboratory jars. The content of ash, protein, sugars, and certain elements (P, K, Fe, Pb, As) decreased, while the content of lignocellulosic components (cellulose, hemicellulose, lignin) and fats increased during the 15-days treatment in laboratory jars and a tray bioreactor. The content of total phenolic compounds, total flavonoids and total extractable proanthocyanidins decreased by 47 %, 43 % and 62 % in the laboratory jars and 34 %, 21 % and 42 % in the tray bioreactor after 15 days of fermentation. Biological treatment with R. oryzae had a positive effect on the extractability of 10 of the 21 individual phenolic compounds quantified by the UHPLC method. The content of gallic acid, ellagic acid, p-hydroxybenzoic acid, syringic acid, vanillic acid, 3, 4- dihydroxybenzoic acid, p-coumaric acid, epicatechin gallate, quercetin, and resveratrol increased 1.1- to 2.5-fold.

Izvorni jezik
Engleski

Znanstvena područja
Biotehnologija

POVEZANOST RADA