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Solid-State Fermentation for Phenolic Compounds Recovery from Mexican Oregano ( Lippia graveolens Kunth) Residual Leaves Applying a Lactic Acid Bacteria ( Leuconostoc mesenteroides )

Author

Listed:
  • Israel Bautista-Hernández

    (Bioprocess & Bioproducts Group, Food Research Department, Facultad de Ciencias Químicas, Universidad Autónoma de Coahuila, Saltillo 25280, Coahuila, Mexico
    Bioprocess & Bioproducts Group, Food Research Department, School of Chemistry, Autonomus University of Coahuila, Saltillo 25280, Coahuila, Mexico)

  • Ricardo Gómez-García

    (CBQF—Centro de Biotecnologia e Quimica Fina—Laboratorio Associado, Escola Superior de Biotecnologia, Universidade Catolica portuguesa, Diogo Botelho 1327, 416-005 Porto, Portugal
    CIICYT—Centro de Investigación e Innovación Científica y Tecnológica, Autonomius University of Coahuila, Saltillo 25280, Coahuilo, Mexico)

  • Cristóbal N. Aguilar

    (Bioprocess & Bioproducts Group, Food Research Department, Facultad de Ciencias Químicas, Universidad Autónoma de Coahuila, Saltillo 25280, Coahuila, Mexico
    Bioprocess & Bioproducts Group, Food Research Department, School of Chemistry, Autonomus University of Coahuila, Saltillo 25280, Coahuila, Mexico)

  • Guillermo C. G. Martínez-Ávila

    (Laboratory of Chemistry and Biochemistry, School of Agronomy, Autonomous University of Nuevo Leon General Escobedo 66050, Nuevo Leon, Mexico)

  • Cristian Torres-León

    (Research Center and Ethnobiological Garden (CIJE), Autonomous University of Coahuila, Unidad Torreon, Viesca 27480, Coahuila, Mexico)

  • Mónica L. Chávez-González

    (Bioprocess & Bioproducts Group, Food Research Department, Facultad de Ciencias Químicas, Universidad Autónoma de Coahuila, Saltillo 25280, Coahuila, Mexico
    Bioprocess & Bioproducts Group, Food Research Department, School of Chemistry, Autonomus University of Coahuila, Saltillo 25280, Coahuila, Mexico)

Abstract

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.

Suggested Citation

  • Israel Bautista-Hernández & Ricardo Gómez-García & Cristóbal N. Aguilar & Guillermo C. G. Martínez-Ávila & Cristian Torres-León & Mónica L. Chávez-González, 2024. "Solid-State Fermentation for Phenolic Compounds Recovery from Mexican Oregano ( Lippia graveolens Kunth) Residual Leaves Applying a Lactic Acid Bacteria ( Leuconostoc mesenteroides )," Agriculture, MDPI, vol. 14(8), pages 1-14, August.
    • Handle: RePEc:gam:jagris:v:14:y:2024:i:8:p:1342-:d:1454095
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