Please use this identifier to cite or link to this item: http://repositorio.unicamp.br/jspui/handle/REPOSIP/350007
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dc.contributor.CRUESPUNIVERSIDADE ESTADUAL DE CAMPINASpt_BR
dc.contributor.authorunicampMagro, Ana Elisa Alves-
dc.contributor.authorunicampCastro, Ruann Janser Soares de-
dc.typeArtigopt_BR
dc.titleEffects of solid-state fermentation and extraction solvents on the antioxidant properties of lentilspt_BR
dc.contributor.authorMagro, Ana Elisa Alves-
dc.contributor.authorCastro, Ruann Janser Soares de-
dc.subjectFermentação em estado sólidopt_BR
dc.subjectPropriedades antioxidantespt_BR
dc.subjectLentilhapt_BR
dc.subject.otherlanguageSolid-state fermentationpt_BR
dc.subject.otherlanguageAntioxidant propertiespt_BR
dc.subject.otherlanguageLentilspt_BR
dc.description.abstractPlant-based foods may have their nutritional and biological properties improved through biotransformation processes; becoming more beneficial to health and attractive to consumers. Fermentation is a process widely applied to legumes which can improve their antioxidant properties. This work investigated the antioxidant potential (ABTS, DPPH, and FRAP methods) and total phenolic compound content (TPC) of extracts derived from lentils fermented with Aspergillus oryzae; using water, methanol and ionic liquids (choline acetate, choline hydroxide and choline lactate) as solvents. The results showed that the antioxidant properties and TPC content of the extracts obtained after fermentation were significantly (p ≤ 0.05) higher than those of non-fermented samples. Approximate increases of 143, 54, 52 and 500% were detected for ABTS, DPPH, FRAP and TPC after fermentation, respectively. The solvents applied in our work demonstrated different abilities in antioxidant and phenolic compound recovery. The foremost positive results were obtained using water as a solvent for extraction from fermented lentils. In addition, important information about the use of ionic liquids for recovery and their effects on the content of antioxidant properties of plant extracts was provided.pt_BR
dc.relation.ispartofBiocatalysis and agricultural biotechnologypt_BR
dc.relation.ispartofabbreviationBiocatal. agric. biotechnol.pt_BR
dc.publisher.cityAmsterdampt_BR
dc.publisher.countryPaíses Baixospt_BR
dc.publisherElsevierpt_BR
dc.date.issued2020-
dc.date.monthofcirculationSept.pt_BR
dc.language.isoengpt_BR
dc.description.volume28pt_BR
dc.rightsFechadopt_BR
dc.sourceScopuspt_BR
dc.identifier.eissn1878-8181pt_BR
dc.identifier.doi10.1016/j.bcab.2020.101753pt_BR
dc.identifier.urlhttps://www.sciencedirect.com/science/article/pii/S1878818120303777pt_BR
dc.description.sponsorshipFUNDAÇÃO DE AMPARO À PESQUISA DO ESTADO DE SÃO PAULO - FAPESPpt_BR
dc.description.sponsordocumentnumber2017/02000-9pt_BR
dc.date.available2020-09-25T19:28:05Z-
dc.date.accessioned2020-09-25T19:28:05Z-
dc.description.provenanceSubmitted by Bruna Maria Campos da Cunha (bcampos@unicamp.br) on 2020-09-25T19:28:05Z No. of bitstreams: 0en
dc.description.provenanceMade available in DSpace on 2020-09-25T19:28:05Z (GMT). No. of bitstreams: 0 Previous issue date: 2020en
dc.identifier.urihttp://repositorio.unicamp.br/jspui/handle/REPOSIP/350007-
dc.contributor.departmentSem informaçãopt_BR
dc.contributor.departmentDepartamento de Ciência de Alimentospt_BR
dc.contributor.unidadeFaculdade de Engenharia de Alimentospt_BR
dc.contributor.unidadeFaculdade de Engenharia de Alimentospt_BR
dc.identifier.source2-s2.0-85089702479pt_BR
dc.creator.orcid0000-0002-9776-4538pt_BR
dc.creator.orcid0000-0003-2649-8567pt_BR
dc.type.formArtigo de pesquisapt_BR
dc.identifier.articleid101753pt_BR
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