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Volume 12
Issue 5
10.3390/fermentation12050228
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Article

Fungal-Assisted Extraction-SSF of Phenolic Compounds from Moringa oleifera and Its Effects on Antimicrobial and Antioxidant Properties

by
Diana B. Muñiz-Márquez
1,
Christian I. Cano-Gómez
1,
Fabiola Veana
2,
José Manuel Sánchez-González
1,
María Luisa Carrillo-Inungaray
1,
Cristóbal N. Aguilar
3 and
Jorge E. Wong-Paz
1,*
1
Facultad de Estudios Profesionales Zona Huasteca, Universidad Autónoma de San Luis Potosí, Ciudad Valles 79060, SLP, Mexico
2
Tecnológico Nacional de México, Instituto Tecnológico de Ciudad Valles, Ciudad Valles 79010, SLP, Mexico
3
Bioprocesses and Bioproducts Research Group, School of Chemistry, Autonomous University of Coahuila, Saltillo 25280, CO, Mexico
*
Author to whom correspondence should be addressed.
Fermentation 2026, 12(5), 228; https://doi.org/10.3390/fermentation12050228
Submission received: 27 March 2026 / Revised: 28 April 2026 / Accepted: 30 April 2026 / Published: 1 May 2026
(This article belongs to the Special Issue Recent Advances in the Fermentation of Plant-Based Foods and Beverages)
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Abstract

This study evaluates fungal-assisted extraction by solid-state fermentation (FAE-SSF) as a green alternative for recovering phenolic compounds from Moringa oleifera leaves and compares it with conventional maceration, focusing on their effects on antimicrobial and antioxidant properties. FAE-SSF was carried out using Aspergillus niger, and phenolic compounds were quantified as total polyphenols (hydrolysable and condensed tannins), followed by purification and characterization by HPLC-ESI-MS. Biological activities were assessed through antibacterial, antifungal, and DPPH assays. FAE-SSF increased total phenolic content to 20.3 ± 1.7 mg TP/g dry basis at 96 h, representing a 1.53-fold increase compared to maceration (13.3 ± 0.3 mg TP/g db at 24 h). However, maceration showed higher productivity due to shorter extraction time. FAE-SSF extracts exhibited improved antibacterial activity against Staphylococcus aureus, while no activity was observed against Shigella sp., and antifungal activity was lower compared to maceration. Antioxidant activity was also reduced in FAE-SSF extracts (39 ± 7%) compared to maceration (71 ± 4%). HPLC-ESI-MS analysis revealed that maceration preserved a greater diversity of phenolic compounds, whereas FAE-SSF induced biotransformation and reduction of key flavonoids. These results indicate that FAE-SSF enhances phenolic recovery but alters chemical composition and bioactivity, highlighting the importance of process optimization depending on the desired functional properties.
Keywords: biological properties; fungal-assisted extraction; maceration; moringa; solid state fermentation biological properties; fungal-assisted extraction; maceration; moringa; solid state fermentation
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MDPI and ACS Style

Muñiz-Márquez, D.B.; Cano-Gómez, C.I.; Veana, F.; Sánchez-González, J.M.; Carrillo-Inungaray, M.L.; Aguilar, C.N.; Wong-Paz, J.E. Fungal-Assisted Extraction-SSF of Phenolic Compounds from Moringa oleifera and Its Effects on Antimicrobial and Antioxidant Properties. Fermentation 2026, 12, 228. https://doi.org/10.3390/fermentation12050228

AMA Style

Muñiz-Márquez DB, Cano-Gómez CI, Veana F, Sánchez-González JM, Carrillo-Inungaray ML, Aguilar CN, Wong-Paz JE. Fungal-Assisted Extraction-SSF of Phenolic Compounds from Moringa oleifera and Its Effects on Antimicrobial and Antioxidant Properties. Fermentation. 2026; 12(5):228. https://doi.org/10.3390/fermentation12050228

Chicago/Turabian Style

Muñiz-Márquez, Diana B., Christian I. Cano-Gómez, Fabiola Veana, José Manuel Sánchez-González, María Luisa Carrillo-Inungaray, Cristóbal N. Aguilar, and Jorge E. Wong-Paz. 2026. "Fungal-Assisted Extraction-SSF of Phenolic Compounds from Moringa oleifera and Its Effects on Antimicrobial and Antioxidant Properties" Fermentation 12, no. 5: 228. https://doi.org/10.3390/fermentation12050228

APA Style

Muñiz-Márquez, D. B., Cano-Gómez, C. I., Veana, F., Sánchez-González, J. M., Carrillo-Inungaray, M. L., Aguilar, C. N., & Wong-Paz, J. E. (2026). Fungal-Assisted Extraction-SSF of Phenolic Compounds from Moringa oleifera and Its Effects on Antimicrobial and Antioxidant Properties. Fermentation, 12(5), 228. https://doi.org/10.3390/fermentation12050228

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