Solid-State Fermentation with Rhizopus oryzae: Enhancing Antioxidant and Phenolic Content in Pigmented Corn

Ulises Ramírez-Esparza, Andrés J. Ordoñez-Cano, Leticia X. López-Martínez, José C. Espinoza-Hicks, Mónica Alvarado-González, Juan A. Ascacio-Valdés and José Juan Buenrostro-Figueroa ()
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Ulises Ramírez-Esparza: Biotechnology and Bioengineering Laboratory, Research Center in Food and Development, Delicias 33089, Chihuahua, Mexico
Andrés J. Ordoñez-Cano: Biotechnology and Bioengineering Laboratory, Research Center in Food and Development, Delicias 33089, Chihuahua, Mexico
Leticia X. López-Martínez: SECIHTI, Research Center in Food and Development, Hermosillo 83301, Sonora, Mexico
José C. Espinoza-Hicks: School of Chemistry, Universidad Autónoma de Chihuahua, Chihuahua 31125, Chihuahua, Mexico
Mónica Alvarado-González: Microbiology and Molecular Biology Laboratory, Research Center in Food and Development, Delicias 33089, Chihuahua, Mexico
Juan A. Ascacio-Valdés: Bioprocesses & Bioproducts Research Group, Food Research Department, School of Chemistry, Universidad Autónoma de Coahuila, Saltillo 25280, Coahuila, Mexico
José Juan Buenrostro-Figueroa: Biotechnology and Bioengineering Laboratory, Research Center in Food and Development, Delicias 33089, Chihuahua, Mexico

Resources, 2025, vol. 14, issue 10, 1-13

Abstract: Corn is one of the most widely cultivated cereal crops and is rich in antioxidant compounds, especially phenolics. However, many of these are bound to cell wall components, requiring pre-treatment for release. Solid-state fermentation (SSF) with Rhizopus oryzae has been used to enhance antioxidant capacity in grains and legumes, though its application in pigmented corn (PC) has not been reported. This study evaluated R. oryzae growth on PC via SSF and its effect on phenolic compound release and antioxidant capacity (AC). Variables such as temperature, pH, inoculum, and medium salts were tested for their influence on phenolic release and AC. Nutrient changes in PC due to SSF were also examined. HPLC-MS was used to analyze the phenolic compounds’ profile. R. oryzae grew effectively on PC, increasing total phenolic content (TPC) and AC by 131 and 50%, respectively. The pH was found to negatively impact phenolic release. The SSF also raised protein content by 10% and reduced carbohydrates and fiber by 3 and 8%. Thirteen phenolic compounds were identified, including Feruloyl tartaric acid ester and p -Coumaroyl tartaric acid glycosidic ester, with known anti-inflammatory properties. This process offers a sustainable method for enhancing the functional properties of pigmented corn.

Keywords: maize; phenolic compounds; grain biotransformation; functional fermentation (search for similar items in EconPapers)
JEL-codes: Q1 Q2 Q3 Q4 Q5 (search for similar items in EconPapers)
Date: 2025
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