Estudio comparativo de extracción de polifenoles de cáscara de toronja (Citrus paradisi) usando fermentación sólida
Palabras clave:
A. niger, hongos-filamentosos, HPLC-MS, polifenoles, residuos-toronja.Resumen
Tres cepas de hongos fueron utilizadas con el objetivo de liberar los polifenoles de la cáscara de toronja usando la fermentación en estado sólido (SSF). El bioproceso se realizó en biorreactores por triplicado a 30 ± 2 °C durante 5 días en condiciones estáticas. La cuantificación de los polifenoles totales se hizo con las técnicas de Folin-Ciocalteu y el ensayo n-Butanol/HCl/Fe3+. La caracterización de los extractos fermentados fue por HPLC-MS. En los resultados se obtuvieron mejores rendimientos de polifenoles liberados a las 96 h usando la fermentación con A. niger, alrededor de 518 ± 22 mg/g de muestra. Un menor rendimiento fue obtenido con A. oryzae, 196 ± 22 mg/g, mientras que Penicillium digitatum no mostró adaptación al sustrato en el tiempo de la evaluación. Además, se logró la identificación de ocho compuestos flavonoides, siendo la naringina y hesperidina las moléculas mayoritarias en los extractos fermentados. Nuestro estudio comparativo evidenciò que la fermentación en estado sólido con A. niger permite la obtención de un mayor contenido fenólico que el control sin fermentar, en contraste, la fermentación con A. oryzae permitió menor liberación durante todo el proceso de extracción. Los resultados demuestran que A. niger es mejor cepa fermentativa para la recuperación de metabolitos importantes aplicables el área farmacéutica y alimentaria usando residuos de toronja. No se descarta el uso de A. Oryzae en fermentaciones sólidas, pero se recomienda estudiar su crecimiento y adaptación con otros sustratos agroindustriales.
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