Abstract
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.
Highlights
The residues generated by the agroindustry are, in most cases, not processed, causing environmental pollution and adverse effects on health [1]
(80:20 v/v) and methanol extracts tended to decrease during fermentation, while the aqueous extract increased extracts tended to decrease during fermentation, while the aqueous extract increased itsits its its extracts tended to decrease during fermentation, while the aqueous extract increased extracts tended to shown decrease during fermentation, while the from aqueous extract increased
Agave mezcalero bagasse from the acetone and water (80:20 v/v) and methanol extracts tended to decrease during fermentation, while the aqueous extract increased its concentration after day 21, until it reached 0.976 ± 0.126 mg gallic acid equivalent/g substrate dw at 28 days
Summary
The residues generated by the agroindustry are, in most cases, not processed, causing environmental pollution and adverse effects on health [1]. In Mexico, this situation is mainly reflected in the production of the cider industry in Puebla and the production of mezcal in the state of Oaxaca The former reported an annual production of 150 thousand bottles [2], where the processed fruit residues fluctuate between 15%. 30% of said production, depending on the state of maturation and the used technology [3] The latter generated 122,696 tons of bagasse in 2012, which is usually dumped in rivers or streams, endangering the region’s environment [4]. Most of these wastes degrade slowly due to their solid and organic nature, which corresponds to their lignocellulosic biomass, rich in cellulose, hemicellulose and lignin.
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