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Article

Fermentation with Edible Rhizopus Strains to Enhance the Bioactive Potential of Hull-Less Pumpkin Oil Cake

Department of Biotechnology and General Technology of Food, Faculty of Food Technology, University of Agriculture in Krakow, Balicka 122, 30-149 Krakow, Poland
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Academic Editors: Alessia Fazio and Pierluigi Plastina
Molecules 2020, 25(24), 5782; https://doi.org/10.3390/molecules25245782
Received: 15 November 2020 / Revised: 4 December 2020 / Accepted: 6 December 2020 / Published: 8 December 2020
(This article belongs to the Special Issue New Frontiers in Fermented Products)
Solid-state fermentation with food-grade fungal strains can be applied to enhance the bioactive parameters of agro-industrial by-products. Tempe-type fermentation can be adapted to various substrates, but the key factor is the appropriate strain selection. The aim of this study was to compare the potential of Rhizopus strains for obtaining products of improved antioxidant activity from pumpkin oil cake. For this purpose, substances reacting with the Folin-Ciocalteu reagent, with free radical scavenging potential, as well as reducing power were assessed. The effect of the fermentation on the phytate level and inositol phosphate profile in the material was also monitored. The fermentation resulted in the significant enhancement of the antioxidant potential of pumpkin oil cake in the case of all the strains tested, but the most efficient one was R. oligosporus ATCC 64063. During the course of fermentation, the level of phytate in the material decreased (the highest reduction rate was observed in the oil cake fermented with R. oryzae CBS 372.63), while peptides and fungal glucosamine were accumulated. Tempe-type fermentation can be considered as an alternative way of improving the bioactive parameters of pumpkin oil cake and, thanks to the various activities of different Rhizopus strains, it is possible to obtain products of desired parameters. View Full-Text
Keywords: antioxidant potential; inositol phosphates; tempe-type fermentation; hull-less pumpkin oil cake; agro-industrial by-products antioxidant potential; inositol phosphates; tempe-type fermentation; hull-less pumpkin oil cake; agro-industrial by-products
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MDPI and ACS Style

Starzyńska-Janiszewska, A.; Duliński, R.; Stodolak, B. Fermentation with Edible Rhizopus Strains to Enhance the Bioactive Potential of Hull-Less Pumpkin Oil Cake. Molecules 2020, 25, 5782. https://doi.org/10.3390/molecules25245782

AMA Style

Starzyńska-Janiszewska A, Duliński R, Stodolak B. Fermentation with Edible Rhizopus Strains to Enhance the Bioactive Potential of Hull-Less Pumpkin Oil Cake. Molecules. 2020; 25(24):5782. https://doi.org/10.3390/molecules25245782

Chicago/Turabian Style

Starzyńska-Janiszewska, Anna, Robert Duliński, and Bożena Stodolak. 2020. "Fermentation with Edible Rhizopus Strains to Enhance the Bioactive Potential of Hull-Less Pumpkin Oil Cake" Molecules 25, no. 24: 5782. https://doi.org/10.3390/molecules25245782

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