Solid-state fermentation for phenolic compounds recovery from Mexican oregano (Lippia graveolens Kunth) residual leaves applying a lactic acid bacteria (Leuconostoc mesenteroides)

Bibliographic Details
Main Author: Bautista-Hernández, Israel
Publication Date: 2024
Other Authors: Gómez-García, Ricardo, Aguilar, Cristóbal N., Martínez-Ávila, Guillermo C. G., Torres-León, Cristian, Chávez-González, Mónica L.
Format: Article
Language: eng
Source: Repositórios Científicos de Acesso Aberto de Portugal (RCAAP)
Download full: http://hdl.handle.net/10400.14/46409
Summary: The Mexican oregano by-products are a source of bioactive molecules (polyphenols) that could be extracted using solid-state fermentation (SSF). This study fermented the by-products via SSF (120 h) with a lactic acid bacteria (LAB) Leuconostoc mesenteroides. Sequentially, a bioactive and chemical determination was made according to the phenolic content, antioxidant activity (DPPH●/FRAP), bioactive properties (α-amylase inhibition and antimicrobial activity against Escherichia coli), and chemical composition (HPLC-MS). The results showed that the total phenolics and flavonoid content, as well as the antioxidant activity, increased (0.60, 2.55, and 3.01 times, respectively) during the SSF process compared with unfermented material. Also, the extracts showed antimicrobial activity against E. coli and α-amylase inhibition. These inhibitory results could be attributed to bioactive compounds identified via HPLC, such as gardenin B, trachelogenin, ferulic acid, and resveratrol 3-O-glucoside. Therefore, the application of L. mesenteroides under SSF on oregano by-products comprises an eco-friendly strategy for their valorization as raw materials for the recovery of phenolic compounds that could be natural alternatives against synthetic antioxidant and antimicrobial agents, promoting a more circular and sustainable supply system within the oregano industry.
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spelling Solid-state fermentation for phenolic compounds recovery from Mexican oregano (Lippia graveolens Kunth) residual leaves applying a lactic acid bacteria (Leuconostoc mesenteroides)AntimicrobialBioactive propertiesCircular economyMexican oreganoSustainable productionValorizationα-amylase inhibitionThe Mexican oregano by-products are a source of bioactive molecules (polyphenols) that could be extracted using solid-state fermentation (SSF). This study fermented the by-products via SSF (120 h) with a lactic acid bacteria (LAB) Leuconostoc mesenteroides. Sequentially, a bioactive and chemical determination was made according to the phenolic content, antioxidant activity (DPPH●/FRAP), bioactive properties (α-amylase inhibition and antimicrobial activity against Escherichia coli), and chemical composition (HPLC-MS). The results showed that the total phenolics and flavonoid content, as well as the antioxidant activity, increased (0.60, 2.55, and 3.01 times, respectively) during the SSF process compared with unfermented material. Also, the extracts showed antimicrobial activity against E. coli and α-amylase inhibition. These inhibitory results could be attributed to bioactive compounds identified via HPLC, such as gardenin B, trachelogenin, ferulic acid, and resveratrol 3-O-glucoside. Therefore, the application of L. mesenteroides under SSF on oregano by-products comprises an eco-friendly strategy for their valorization as raw materials for the recovery of phenolic compounds that could be natural alternatives against synthetic antioxidant and antimicrobial agents, promoting a more circular and sustainable supply system within the oregano industry.VeritatiBautista-Hernández, IsraelGómez-García, RicardoAguilar, Cristóbal N.Martínez-Ávila, Guillermo C. G.Torres-León, CristianChávez-González, Mónica L.2024-09-09T10:35:05Z2024-08-112024-08-11T00:00:00Zinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfhttp://hdl.handle.net/10400.14/46409eng2077-047210.3390/agriculture14081342info:eu-repo/semantics/openAccessreponame:Repositórios Científicos de Acesso Aberto de Portugal (RCAAP)instname:FCCN, serviços digitais da FCT – Fundação para a Ciência e a Tecnologiainstacron:RCAAP2025-03-13T14:54:17Zoai:repositorio.ucp.pt:10400.14/46409Portal AgregadorONGhttps://www.rcaap.pt/oai/openaireinfo@rcaap.ptopendoar:https://opendoar.ac.uk/repository/71602025-05-29T02:08:44.880248Repositórios Científicos de Acesso Aberto de Portugal (RCAAP) - FCCN, serviços digitais da FCT – Fundação para a Ciência e a Tecnologiafalse
dc.title.none.fl_str_mv Solid-state fermentation for phenolic compounds recovery from Mexican oregano (Lippia graveolens Kunth) residual leaves applying a lactic acid bacteria (Leuconostoc mesenteroides)
title Solid-state fermentation for phenolic compounds recovery from Mexican oregano (Lippia graveolens Kunth) residual leaves applying a lactic acid bacteria (Leuconostoc mesenteroides)
spellingShingle Solid-state fermentation for phenolic compounds recovery from Mexican oregano (Lippia graveolens Kunth) residual leaves applying a lactic acid bacteria (Leuconostoc mesenteroides)
Bautista-Hernández, Israel
Antimicrobial
Bioactive properties
Circular economy
Mexican oregano
Sustainable production
Valorization
α-amylase inhibition
title_short Solid-state fermentation for phenolic compounds recovery from Mexican oregano (Lippia graveolens Kunth) residual leaves applying a lactic acid bacteria (Leuconostoc mesenteroides)
title_full Solid-state fermentation for phenolic compounds recovery from Mexican oregano (Lippia graveolens Kunth) residual leaves applying a lactic acid bacteria (Leuconostoc mesenteroides)
title_fullStr Solid-state fermentation for phenolic compounds recovery from Mexican oregano (Lippia graveolens Kunth) residual leaves applying a lactic acid bacteria (Leuconostoc mesenteroides)
title_full_unstemmed Solid-state fermentation for phenolic compounds recovery from Mexican oregano (Lippia graveolens Kunth) residual leaves applying a lactic acid bacteria (Leuconostoc mesenteroides)
title_sort Solid-state fermentation for phenolic compounds recovery from Mexican oregano (Lippia graveolens Kunth) residual leaves applying a lactic acid bacteria (Leuconostoc mesenteroides)
author Bautista-Hernández, Israel
author_facet Bautista-Hernández, Israel
Gómez-García, Ricardo
Aguilar, Cristóbal N.
Martínez-Ávila, Guillermo C. G.
Torres-León, Cristian
Chávez-González, Mónica L.
author_role author
author2 Gómez-García, Ricardo
Aguilar, Cristóbal N.
Martínez-Ávila, Guillermo C. G.
Torres-León, Cristian
Chávez-González, Mónica L.
author2_role author
author
author
author
author
dc.contributor.none.fl_str_mv Veritati
dc.contributor.author.fl_str_mv Bautista-Hernández, Israel
Gómez-García, Ricardo
Aguilar, Cristóbal N.
Martínez-Ávila, Guillermo C. G.
Torres-León, Cristian
Chávez-González, Mónica L.
dc.subject.por.fl_str_mv Antimicrobial
Bioactive properties
Circular economy
Mexican oregano
Sustainable production
Valorization
α-amylase inhibition
topic Antimicrobial
Bioactive properties
Circular economy
Mexican oregano
Sustainable production
Valorization
α-amylase inhibition
description The Mexican oregano by-products are a source of bioactive molecules (polyphenols) that could be extracted using solid-state fermentation (SSF). This study fermented the by-products via SSF (120 h) with a lactic acid bacteria (LAB) Leuconostoc mesenteroides. Sequentially, a bioactive and chemical determination was made according to the phenolic content, antioxidant activity (DPPH●/FRAP), bioactive properties (α-amylase inhibition and antimicrobial activity against Escherichia coli), and chemical composition (HPLC-MS). The results showed that the total phenolics and flavonoid content, as well as the antioxidant activity, increased (0.60, 2.55, and 3.01 times, respectively) during the SSF process compared with unfermented material. Also, the extracts showed antimicrobial activity against E. coli and α-amylase inhibition. These inhibitory results could be attributed to bioactive compounds identified via HPLC, such as gardenin B, trachelogenin, ferulic acid, and resveratrol 3-O-glucoside. Therefore, the application of L. mesenteroides under SSF on oregano by-products comprises an eco-friendly strategy for their valorization as raw materials for the recovery of phenolic compounds that could be natural alternatives against synthetic antioxidant and antimicrobial agents, promoting a more circular and sustainable supply system within the oregano industry.
publishDate 2024
dc.date.none.fl_str_mv 2024-09-09T10:35:05Z
2024-08-11
2024-08-11T00:00:00Z
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv http://hdl.handle.net/10400.14/46409
url http://hdl.handle.net/10400.14/46409
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv 2077-0472
10.3390/agriculture14081342
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
dc.source.none.fl_str_mv reponame:Repositórios Científicos de Acesso Aberto de Portugal (RCAAP)
instname:FCCN, serviços digitais da FCT – Fundação para a Ciência e a Tecnologia
instacron:RCAAP
instname_str FCCN, serviços digitais da FCT – Fundação para a Ciência e a Tecnologia
instacron_str RCAAP
institution RCAAP
reponame_str Repositórios Científicos de Acesso Aberto de Portugal (RCAAP)
collection Repositórios Científicos de Acesso Aberto de Portugal (RCAAP)
repository.name.fl_str_mv Repositórios Científicos de Acesso Aberto de Portugal (RCAAP) - FCCN, serviços digitais da FCT – Fundação para a Ciência e a Tecnologia
repository.mail.fl_str_mv info@rcaap.pt
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