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Updated: May 31, 2025
Author Spotlight: Eco-Friendly Extraction of Bioactive Compounds Using Polyol-Based Microwave-Assisted Techniques
Published on: August 23, 2024
Integrated biotechnological process based on submerged fermentation and sonotrode extraction as a valuable strategy
María Del Carmen Razola-Díaz1, Soumi De-Montijo-Prieto2, María José Áznar-Ramos1
1Department of Nutrition and Food Science, University of Granada, Campus of Cartuja, 18011 Granada, Spain; Institute of Nutrition and Food Technology 'José Mataix', Biomedical Research Centre, University of Granada, Avd. del Conocimiento s/n, 18100 Granada, Spain.
Abstract:
The present study explored the influence of submerged fermentation with different lactic acid bacteria (LAB) as a pre-treatment of moringa leaves before the extraction of phenolic compounds via sonotrode. The sonotrode extraction was optimized using a Box-Behnken design and the optimal conditions found were: 25 % ethanol, 5 min and 100 % amplitude. Folin-reacting substances and antioxidant activity were measured on hydroalcoholic extracts obtained from fermented moringa leaves and, individual phenolic compounds were determined by HPLC-ESI-TOF-MS for the first time. The findings revealed that P. acidilactici CECT 98 and La. plantarum CECT 9567 significantly increased phenolic acids levels (30.30 % and 27.55 %, respectively) and total flavonoids increased in the presence of P. acidilactici CECT 98, Leu. mesenteroides CECT 219 T, and La. plantarum CECT 9567 (50.12, 10.68 and 10.22 %, respectively). This approach increases the yield of health-promoting phytochemicals and demonstrates the potential for optimising the extraction processes in functional food development.
