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

Israel Bautista-Hernández, Ricardo Gómez-García, Cristóbal N. Aguilar, Guillermo C. G. Martínez-Ávila, Cristian Torres-León and Mónica L. Chávez-González ()
Additional contact information
Israel Bautista-Hernández: Bioprocess & Bioproducts Group, Food Research Department, Facultad de Ciencias Químicas, Universidad Autónoma de 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
Cristóbal N. Aguilar: Bioprocess & Bioproducts Group, Food Research Department, Facultad de Ciencias Químicas, Universidad Autónoma de 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

Agriculture, 2024, vol. 14, issue 8, 1-14

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.

Keywords: circular economy; valorization; bioactive properties; Mexican oregano; sustainable production; antimicrobial; α-amylase inhibition (search for similar items in EconPapers)
JEL-codes: Q1 Q10 Q11 Q12 Q13 Q14 Q15 Q16 Q17 Q18 (search for similar items in EconPapers)
Date: 2024
References: View complete reference list from CitEc
Citations:

Downloads: (external link)
https://www.mdpi.com/2077-0472/14/8/1342/pdf (application/pdf)
https://www.mdpi.com/2077-0472/14/8/1342/ (text/html)

Related works:
This item may be available elsewhere in EconPapers: Search for items with the same title.

Export reference: BibTeX RIS (EndNote, ProCite, RefMan) HTML/Text

Persistent link: https://EconPapers.repec.org/RePEc:gam:jagris:v:14:y:2024:i:8:p:1342-:d:1454095

Access Statistics for this article

Agriculture is currently edited by Ms. Leda Xuan

More articles in Agriculture from MDPI
Bibliographic data for series maintained by MDPI Indexing Manager ().