$\require{mediawiki-texvc}$

연합인증

연합인증 가입 기관의 연구자들은 소속기관의 인증정보(ID와 암호)를 이용해 다른 대학, 연구기관, 서비스 공급자의 다양한 온라인 자원과 연구 데이터를 이용할 수 있습니다.

이는 여행자가 자국에서 발행 받은 여권으로 세계 각국을 자유롭게 여행할 수 있는 것과 같습니다.

연합인증으로 이용이 가능한 서비스는 NTIS, DataON, Edison, Kafe, Webinar 등이 있습니다.

한번의 인증절차만으로 연합인증 가입 서비스에 추가 로그인 없이 이용이 가능합니다.

다만, 연합인증을 위해서는 최초 1회만 인증 절차가 필요합니다. (회원이 아닐 경우 회원 가입이 필요합니다.)

연합인증 절차는 다음과 같습니다.

최초이용시에는
ScienceON에 로그인 → 연합인증 서비스 접속 → 로그인 (본인 확인 또는 회원가입) → 서비스 이용

그 이후에는
ScienceON 로그인 → 연합인증 서비스 접속 → 서비스 이용

연합인증을 활용하시면 KISTI가 제공하는 다양한 서비스를 편리하게 이용하실 수 있습니다.

Effect of the solid state fermentation of cocoa shell on the secondary metabolites, antioxidant activity, and fatty acids

Food science and biotechnology, v.27 no.1, 2018년, pp.107 - 113  

Lessa, Ozana Almeida (Post-Graduation Programm in Chemical and Biochemical Process Technology, Universidade Federal do Rio de Janeiro (UFRJ)) ,  Reis, Nadabe dos Santos (Post-Graduation Program in Food Engineering, Department of Basic and Instrumental Studies, State University of Southwest Bahia (UESB)) ,  Leite, Selma Gomes Ferreira (Department of Chemical and Biochemical Process Technology, Universidade Federal do Rio de Janeiro (UFRJ)) ,  Gutarra, Melissa Limoeiro Estrada (Department of Chemical and Biochemical Process Technology, Universidade Federal do Rio de Janeiro (UFRJ)) ,  Souza, Alexilda Oliveira (Department of Exact Sciences and Natural, State University of Southwest Bahia (UESB)) ,  Gualberto, Simone Andrade (Department of Exact Sciences and Natural, State University of Southwest Bahia (UESB)) ,  de Oliveira, Julieta Rangel (Department of Exact Sciences and Technology, State University of Santa Cruz (UESC)) ,  Aguiar-Oliveira, Elizama (Department of Exact Sciences and Technology, State University of Santa Cruz (UESC)) ,  Franco, Marcelo (Department of Exact Sciences and Technology, State University of Santa Cruz (UESC))

Abstract AI-Helper 아이콘AI-Helper

During cocoa (Theobroma cacao L.) processing, the accumulated cocoa shell can be used for bioconversion to obtain valuable compounds. Here, we evaluate the effect of solid-state fermentation of cacao flour with Penicillium roqueforti on secondary metabolite composition, phenol, carotenoid, anthocyan...

주제어

참고문헌 (39)

  1. Okiyama DCG, Navarro SLB, Rodrigues CEC. Cocoa shell and its compounds: Applications in the food industry. Trends Food Sci. Technol. 63: 103-112 (2017) 

  2. Porkka-Heiskanen T, Zitting KM, Wigren HK. Sleep, its regulation and possible mechanisms of sleep disturbances. Acta Physiol. 208: 311-328 (2013) 

  3. Martinez-Lopez S, Sarria B, Gomez-Juaristi M, Goya L, Mateos R, Bravo-Clemente L. Theobromine, caffeine, and theophylline metabolites in human plasma and urine after consumption of soluble cocoa products with different methylxanthine contents. Food Res Int. 63: 446-455 (2014) 

  4. Gambato G, Todescato K, Pavao EM, Scortegagna A, Fontana CR, Salvador M, Camassola M. Evaluation of productivity and antioxidant profile of solid-state cultivated macrofungi Pleurotus albidus and Pycnoporus sanguineus. Bioresour Technol. 207: 46-51 (2016) 

  5. Dulf FV, Vodnar DC, Socaciu C. Effects of solid-state fermentation with two filamentous fungi on the total phenolic contents, flavonoids, antioxidant activities and lipid fractions of plum fruit (Prunus domestica L.) by-products. Food Chem. 209: 27-36 (2016) 

  6. Zhang H, Sang Q. Production and extraction optimization of xylanase and ${\beta}$ -mannanase by Penicillium chrysogenum QML-2 and primary application in saccharification of corn cob. Biochem Eng. J 97: 101-110 (2015) 

  7. Liang CH, Sy JL, Mau JL. Antioxidant properties of solid-state fermented adlay and rice by Phellinus linteus. Food Chem. 116: 841-845 (2009) 

  8. Rajendran P, Nandakumar N, Rengarajan T, Palaniswami R, Gnanadhas EN, Lakshminarasaiah U, Gopas J, Nishigaki I. Antioxidants and human diseases. Clin Chim Acta. 436: 332-347 (2014) 

  9. Ke ZL, Pan Y, Xu XD, Nie C, Zhou ZQ. Citrus flavonoids and human cancers. J. Food Nut Res. 3: 341-351 (2015) 

  10. Giacometti J, Muhvic D, Pavletic A, Dudaric L. Cocoa polyphenols exhibit antioxidant, anti-inflammatory, anticancerogenic, and anti-necrotic activity in carbon tetrachlorideintoxicated mice. J. Funct Foods 23: 177-187 (2016) 

  11. dos Santos TC, Cavalcanti IS, Bonomo RCF, Santana NB, Franco M. Optimization of productions of cellulolytic enzymes by Aspergillus niger using residue of mango a substrate. Cienc. Rural 41: 2210-2216 (2011) 

  12. dos Santos TC, Brito AR, Bonomo RCF, Pires AJV, Aguiar-Oliveira E, Silva TP, Franco M. Statistical optimization of culture conditions and characterization for ligninolytic enzymes produced from rhizopus sp. using prickly palm cactus husk. Chem. Eng. Com. 204: 55-63 (2017) 

  13. Mioso R, Marante TFJ, Laguna IHB. Penicillium roqueforti: a multifunctional cell factory of high value-added molecules. J. Appl Microbiol. 118: 781-791 (2014) 

  14. Valiket L, Baranyi J, Gorner F. Predicting fungal growth: the effect of water activity on Penicillium roqueforti. Int. J. Food Microbiol. 47: 141-146 (1999) 

  15. Santos TC, Filho GA, Oliveira AC, Rocha TJO, Machado FPP, Bonomo RCF, Mota KIA, Franco M. Application of Response Surface Methodology for Producing Cellulolytic Enzymes by Solid-state Fermentation from the Puple Mombin (Spondias purpurea L.) Residue. Food Sci Biotechnol. 22: 1-7 (2013) 

  16. Santos TC, Reis NS, Silva TP, Machado FPP, Bonomo RCF, Franco M. Prickly Palm Cactus Husk as a Raw Material for Production of Ligninolytic Enzymes by Aspergillus niger. Food Sci Biotechnol. 25: 205-211 (2016) 

  17. Mekinic IG, Syroza D, Ljubenkov I, Simat V, Mozina SS, Katalinic V. In Vitro antioxidant and antibacterial activity of lamiaceae phenolic extracts: a correlation study. Food Technol Biotechnol. 52: 119-127 (2014) 

  18. Lima RA, Bay-Hurtado F, Meneguetti DUO, Facundo JB, Militao JSLT, Facundo VA. Approach Phytochemistry of Secondary Metabolites of Maytenus guia-nensis Klotzsch Ex Reissek (Celastraceae). Cienc. Nat. 38: 1479-1486 (2016) 

  19. Lee I, Hung Y, Chou C. Solid-state fermentation with fungi to enhance the antioxidative activity, total phenolic and anthocyanin contents of black bean. Int. J. Food Microbiol. 121: 150-156 (2008) 

  20. Kimura M, Rodriguez-Amaya DBR. Carotenoid composition of hydroponic leafy vegetables. J. Agric Food Chem. 51: 2603-2607 (2003) 

  21. Gonzalez-Aguilar GA, Villegas-Ochoa MA, Martinez-Tellez MA, Gardea AA, Ayala-Zavala JF. Improving antioxidant capacity of fresh-cut mangoes treated with UV-C. J. Food Sci. 72: 197-202 (2007) 

  22. Alam MN, Bristi NJ, Rafiquzzaman M. Review on in vivo and in vitro methods evaluation. Saudi Pharma J. 21: 143-152 (2013) 

  23. Zhang Z, Lv G, Pan H, Fan L, Soccol CR, Pandey A. Production of Powerful Antioxidants Supplements via Solid-State Fermentation of Wheat (Triticum aestivum Linn.) by Cordyceps militaris. Food Technol Biotechnol. 50: 32-39 (2012) 

  24. Costa EN, Lacerda ECQ, Santos SMS, Santos CMS, Franco M, Silva RR, Simionato JI. Action of Successive Heat Treatments in Bovine Milk Fatty Acids. J Braz Chem Soc. 22: 2115-2120 (2011) 

  25. Ioannone F, Di Mattia CD, De Gregorio M, Sergi M, Serafini M, Sacchetti G. Flavanols, proanthocyanidins and antioxidant activity changes during cocoa (Theobroma cacao L.) roasting as affected by temperature and time of processing. Food Chem. 174: 256-262 (2015) 

  26. Zyzelewicz D, Krysiak W, Oracz J, Sosnowska D, Budryn G, Nebesny E. The influence of the roasting process conditions on the polyphenol content in cocoa beans, nibs and chocolates. Food Res Int. 89: 918-929 (2016) 

  27. Pedan V, Fischer N, Rohn S. An online NP-HPLC-DPPH method for the determination of the antioxidant activity of condensed polyphenols in cocoa. Food Res Int. 89: 890-900 (2016) 

  28. Vattem DA, Lin YT, Labbe RG, Shetty K. Phenolic antioxidant mobilization in cranberry pomace by solid-state bioprocessing using food grade fungus Lentinus edodes and effect on antimicrobial activity against select food borne pathogens Innovative Food Sci. Emerg. Technol. 5: 81-91 (2004) 

  29. Wollgast J, Anklam E. Polyphenols in chocolate: is there a contribution to human health? Food Res Int. 33: 449-459 (2000) 

  30. Batista NN, Andrade DP, Ramos CL, Dias DR, Schwan RF. Antioxidant capacity of cocoa beans and chocolate assessed by FTIR. Food Res Int. 90: 313-319 (2016) 

  31. Johnson EA, Schroeder WA. Microbial Carotenoids. Advances in Bioch Eng and Biotechnol. 53: 120-171 (1995) 

  32. Carlsen MH, Halvorsen BL, Holte K, Bohn K, Dragland S, Sampson L, Willey C, Senoo H, Umezono Y, Sanada C, Barikmo I, Berhe N, Willett WC, Phillips KM, Jacobs Jr DR, Blomhoff R. The Total Antioxidant Content of More Than 3100 Foods, Beverages, Spices, Herbs and Suplements Used Wordwide. Nut J. 9: 3 (2010) 

  33. Xi M, Hai C, Tang H, Chen M, Fang K, Liang X, Antioxidant and antiglycationproperties of total saponins extracted from traditional Chinese medicine usedto treat diabetes mellitus, Phytother. Res. 22: 228-237 (2008) 

  34. Chen CY, Kuo PL, Chen YH, Huang JC, Oh ML, Lin RJ, Chang JS, Wang HM. Tyrosinase inhibition free radical scavenging, antimicroorganism andanticancer proliferation activities of Sapindus mukorossi extracts, J. Taiwan Inst.Chem. Eng. 41: 129-135 (2010) 

  35. Oracz J, Nebesny E, Zyzelewicz D. Effect of roasting conditions on the fat, tocopherol, and phytosterol content and antioxidant capacity of the lipid fraction from cocoa beans of different Theobroma cacao L. cultivars. Eur J Lipid Sci Technol. 116: 1002-1014 (2014) 

  36. Huang CL, Sumpio BE. Olive oil, the Mediterranean diet, and cardiovascular health. J Am Coll Surg. 207: 407-416 (2008) 

  37. Dewick PM. Medicinal natural products: a biosynthetic approach. 2nd ed. John Wiley & Sons, Nottingham, UK (2002) 

  38. Torres-Moreno M, Torrescasana E, Salas-Salvado J, Blanch C. Nutritional composition and fatty acids profile in cocoa beans and chocolates with different geographical origin and processing conditions. Food Chem. 166: 125-132 (2015) 

  39. Wood JD, Richardson RI, Nute GR, Fisher AV, Campo MM, Kasapidou E, Sheard PR, Enser M. Effects of fatty acids on meat quality: a review. Meat Sci. 66: 21-32 (2003) 

관련 콘텐츠

이 논문과 함께 이용한 콘텐츠

섹션별 컨텐츠 바로가기

AI-Helper ※ AI-Helper는 오픈소스 모델을 사용합니다.

AI-Helper 아이콘
AI-Helper
안녕하세요, AI-Helper입니다. 좌측 "선택된 텍스트"에서 텍스트를 선택하여 요약, 번역, 용어설명을 실행하세요.
※ AI-Helper는 부적절한 답변을 할 수 있습니다.

선택된 텍스트

맨위로