Next Article in Journal
The Quiet and Underappreciated Rise of Drug-Resistant Invasive Fungal Pathogens
Next Article in Special Issue
Exploring the Antibacterial Activity of Pestalotiopsis spp. under Different Culture Conditions and Their Chemical Diversity Using LC–ESI–Q–TOF–MS
Previous Article in Journal
Relative Frequency of Paradoxical Growth and Trailing Effect with Caspofungin, Micafungin, Anidulafungin, and the Novel Echinocandin Rezafungin against Candida Species
Previous Article in Special Issue
Alginate-Derived Elicitors Enhance β-Glucan Content and Antioxidant Activities in Culinary and Medicinal Mushroom, Sparassis latifolia
Open AccessArticle

Secondary Metabolites and Antioxidant Activity of the Solid-State Fermentation in Apple (Pirus malus L.) and Agave Mezcalero (Agave angustifolia H.) Bagasse

1
Posgrado en Ciencias Ambientales, Benemérita Universidad Autónoma de Puebla, Col. Jardines de San Manuel, Edificio IC6, 72570 Puebla, Mexico
2
Facultad de Ingeniería Química, Benemérita Universidad Autónoma de Puebla, Av. San Claudio y 18 Sur, 72570 Puebla, Mexico
3
Departamento de Investigación en Ciencias Agrícolas, Benemérita Universidad Autónoma de Puebla, 14 Sur 6301 Edificio IC1, 72570 Puebla, Mexico
*
Author to whom correspondence should be addressed.
J. Fungi 2020, 6(3), 137; https://doi.org/10.3390/jof6030137
Received: 30 June 2020 / Revised: 27 July 2020 / Accepted: 3 August 2020 / Published: 18 August 2020
Solid-state fermentation (SSF) is used in enzyme and antibiotic production, bioethanol and biodiesel as an alternative energy source, biosurfactants with environmental goals, and the production of organic acids and bioactive compounds. The present project determined the quantity of secondary metabolites and the antioxidant activity of the extracts obtained by the solid-state fermentation of apple and agave mezcalero bagasse over 28 days, inoculated with the Pleurotus ostreatus strain. The extraction was carried out with three solvents: acetone and water (80:20 v/v), 100% methanol and 100% water. The results showed a higher presence of phenolic compounds, flavonoids, total triterpenes and antioxidant activity in the apple bagasse from the SSF on day 21 in the extract of acetone and water (80:20 v/v), 100% methanol and aqueous; while the agave bagasse showed a significant presence of phenolic compounds and flavonoids only in the aqueous extract. In conclusion, the presence of secondary metabolites exhibiting antioxidant activities from the solid-state fermentation in the residues of the cider and mezcal industry is an alternative use for wasted raw material, plus, it reduces the pollution generated from the agroindustrial residues. View Full-Text
Keywords: agave mezcalero bagasse; apple bagasse; solid-state fermentation; secondary metabolites; Pleurotus ostreatus agave mezcalero bagasse; apple bagasse; solid-state fermentation; secondary metabolites; Pleurotus ostreatus
Show Figures

Graphical abstract

MDPI and ACS Style

Ibarra-Cantún, D.; Ramos-Cassellis, M.E.; Marín-Castro, M.A.; Castelán-Vega, R.d.C. Secondary Metabolites and Antioxidant Activity of the Solid-State Fermentation in Apple (Pirus malus L.) and Agave Mezcalero (Agave angustifolia H.) Bagasse. J. Fungi 2020, 6, 137.

AMA Style

Ibarra-Cantún D, Ramos-Cassellis ME, Marín-Castro MA, Castelán-Vega RdC. Secondary Metabolites and Antioxidant Activity of the Solid-State Fermentation in Apple (Pirus malus L.) and Agave Mezcalero (Agave angustifolia H.) Bagasse. Journal of Fungi. 2020; 6(3):137.

Chicago/Turabian Style

Ibarra-Cantún, Diego; Ramos-Cassellis, María E.; Marín-Castro, Marco A.; Castelán-Vega, Rosalía d.C. 2020. "Secondary Metabolites and Antioxidant Activity of the Solid-State Fermentation in Apple (Pirus malus L.) and Agave Mezcalero (Agave angustifolia H.) Bagasse" J. Fungi 6, no. 3: 137.

Find Other Styles
Note that from the first issue of 2016, MDPI journals use article numbers instead of page numbers. See further details here.

Article Access Map by Country/Region

1
Search more from Scilit
 
Search
Back to TopTop