Fermentation of Orange Peels by Lactic Acid Bacteria: Impact on Phenolic Composition and Antioxidant Activity
Metadata
Show full item recordAuthor
Razola Díaz, María del Carmen; De Montijo Prieto, Soumi; Guerra Hernández, Eduardo Jesús; Jiménez Valera, María Manuela; Ruiz-Bravo López, Alfonso; Gómez Caravaca, Ana María; Verardo, VitoEditorial
MDPI
Materia
Pomaces HPLC-ESI-TOF-MS Submerged fermentation
Date
2024-04-16Referencia bibliográfica
Razola-Díaz, M.d.C.; De Montijo-Prieto, S.; Guerra-Hernández, E.J.; Jiménez-Valera, M.; Ruiz-Bravo, A.; Gómez-Caravaca, A.M.; Verardo, V. Fermentation of Orange Peels by Lactic Acid Bacteria: Impact on Phenolic Composition and Antioxidant Activity. Foods 2024, 13, 1212. https://doi.org/10.3390/foods13081212
Sponsorship
Research Fellowship from the Government of Spain (FPU19/02009)Abstract
Orange processing generates peel by-products rich in phenolic compounds, particularly
flavanones like hesperidin and narirutin, offering potential health benefits. Utilizing these byproducts
is of significant interest in supporting Spain’s circular bioeconomy. Therefore, the aim
of this study was to investigate the fermentation of orange peels by different lactic acid bacteria
(LAB) strains and its impact on phenolic composition and antioxidant activity. Three different LAB
strains, two Lactiplantibacillus plantarum, and one Levilactobacillus brevis were utilized. The phenolic
compounds were measured by HPLC-ESI-TOF-MS, and antioxidant activity was assessed using
DPPH and ABTS methods. The growth of the LAB strains varied, showing initial increases followed
by gradual declines, with strain-specific patterns observed. Medium acidification occurred during
fermentation. A phenolic analysis revealed an 11% increase in phenolic acids in peels fermented by
La. plantarum CECT 9567-C4 after 24 h, attributed to glycosylation by LAB enzymes. The flavonoid
content exhibited diverse trends, with Le. brevis showing an 8% increase. The antioxidant assays
demonstrated strain- and time-dependent variations. Positive correlations were found between
antioxidant activity and total phenolic compounds. The results underscore the importance of bacterial
selection and fermentation time for tailored phenolic composition and antioxidant activity in orange
peel extracts. LAB fermentation, particularly with La. plantarum CECT 9567 and Le. brevis, holds
promise for enhancing the recovery of phenolic compounds and augmenting antioxidant activity in
orange peels, suggesting potential applications in food and beverage processing. Orange processing generates peel by-products rich in phenolic compounds, particularly
flavanones like hesperidin and narirutin, offering potential health benefits. Utilizing these byproducts
is of significant interest in supporting Spain’s circular bioeconomy. Therefore, the aim
of this study was to investigate the fermentation of orange peels by different lactic acid bacteria
(LAB) strains and its impact on phenolic composition and antioxidant activity. Three different LAB
strains, two Lactiplantibacillus plantarum, and one Levilactobacillus brevis were utilized. The phenolic
compounds were measured by HPLC-ESI-TOF-MS, and antioxidant activity was assessed using
DPPH and ABTS methods. The growth of the LAB strains varied, showing initial increases followed
by gradual declines, with strain-specific patterns observed. Medium acidification occurred during
fermentation. A phenolic analysis revealed an 11% increase in phenolic acids in peels fermented by
La. plantarum CECT 9567-C4 after 24 h, attributed to glycosylation by LAB enzymes. The flavonoid
content exhibited diverse trends, with Le. brevis showing an 8% increase. The antioxidant assays
demonstrated strain- and time-dependent variations. Positive correlations were found between
antioxidant activity and total phenolic compounds. The results underscore the importance of bacterial
selection and fermentation time for tailored phenolic composition and antioxidant activity in orange
peel extracts. LAB fermentation, particularly with La. plantarum CECT 9567 and Le. brevis, holds
promise for enhancing the recovery of phenolic compounds and augmenting antioxidant activity in
orange peels, suggesting potential applications in food and beverage processing.