Centro de Ciências Biológicas e Departamento de Bioquímica, Universidade Federal de Pernambuco. Recife, Pernambuco, Brazil

Solid-state fermentation with Aspergillus niger to enhance the phenolic contents and antioxidative activity of Mexican m...

Published in LWT

This study examines changes in phenolic compounds and the antioxidant activity of Mexican mango seed in the bioprocess of solid-state fermentation (SSF) with the fungus Aspergillus niger GH1. The chemical composition and evaluation of mango seed as solid fermentation substrate support was also evaluated. Because of the chemical composition and the ...