Table 4.
Effect of microbial maceration on extraction of phytochemicals from fruits and vegetables
| Sources/products | Microorganism | Time and temperature | Phenols | Control samples | Macerated samples | References |
|---|---|---|---|---|---|---|
| Fruits | ||||||
| Phenolic | ||||||
| Citrus sinensis L. | Saccharomycetaceae var. Pichia kluyveri | 1 day at 20 °C | Total phenolics | 793 ± 0.5 (mg/l) | 801 ± 7.3 (mg/l) | Escudero-López et al. (2013) |
| Cabernet Sauvignon grapes | Saccharomyces cerevisiae | 8 days at 25 °C | Quercetin | < 0.001 (mg/l) | 0.666 ± 0.144 (mg/l) | Mayén et al. (1995) |
| 44 days at 25 °C | Gallic acid | 0.162 ± 0.024 (mg/l) | 11.1 ± 0.666 (mg/ml) | |||
| Kiwifruit | S. cerevisiae (RA17) | 25 ± 1 °C 2 weeks | Total phenolics | 298 ± 11 (mg/l) | 305 ± 15 (mg/l) | Li et al. (2013) |
| S. cerevisiae (RC212) | 25 ± 1 °C 2 weeks | Total phenolics | 298 ± 11 (mg/l) | 317 ± 10 (mg/l) | ||
| Tempranillo grapes | Saccharomyces cerevisiae | 44 day at 25 °C | Gallic acid | 0.258 ± 0.039 (mg/l) | 6.51 ± 0.774 (mg/l) | |
| Antioxidant activity | ||||||
| Basella rubra | Saccharomyces cerevisiae | 6 h at 30 °C | DPPH scavenging activity | 1.9 mg/ml | 2.4 µg/ml | Kumar et al. (2015) |
| Citrus sinensis L. var. Navel late | Saccharomycetaceae var. Pichia kluyveri | 9 days at 20 °C | ORAC | 6044 µM | 9355 ± 678 (µM) | Escudero-López et al. (2013) |
| 1 days at 20 °C | FRAP | 10.3 mM | 10.9 ± 0.4 (mM) | |||
| Flavonoids | ||||||
| Cabernet Sauvignon grapes | Saccharomyces cerevisiae | 14 h at 25 °C | Catechin | 0.180 ± 0.030 (mg/l) | 86.1 ± 9.00 (mg/l) | Mayén et al. (1995) |
| Black mulberry | Saccharomyces cerevisiae | 24 h at 18 °C | Flavanols | 62 ± 7 (mg/kg) | 65 ± 1 (mg/kg) | Pérez-Gregorio et al. (2011) |
| Pigments | ||||||
| Citrus sinensis L. var. Navel late | Saccharomycetaceae var. Pichia kluyveri | 13 day at 20 °C | Total carotenoids | 5.8 (mg/l) | 6.5 ± 0.2 (mg/l) | Escudero-López et al. (2013) |
| Cabernet Sauvignon grapes | Saccharomyces cerevisiae | 3 day at 25 °C | Z-Anthocyans | 42.6 + 7.07 (u.a) | 238 ± 34.8 (mg/l) | Mayén et al. (1995) |
| Tempranillo grapes | Saccharomyces cerevisiae | 5 day at 25 °C | Z-Anthocyans | 42.6 + 7.07 (u.a) | 239 + 18.27 (u.a.) | |
| Black mulberry | Saccharomyces cerevisiae | 24 h at 18 °C | Cyanidin 3-glucoside | 2048 ± 146 (mg/kg) | 2084 ± 15 (mg/kg) | Pérez-Gregorio et al. (2011) |
| Vegetables | ||||||
| Phenols | ||||||
| Brassica pekinensis Skeels | Lactobacillus plantarum | 2 days at 25 °C | Total phenolic | 3.18 ± 0.24 (µg /mg) | 4.38 ± 0.02 (µg /mg) | Sun et al. (2009) |
| Green olive | Lactobacillus plantarum | 8 days at 25 °C | Total phenolic | 1556 ± 46.7(mg/100 g) | 1204 ± 36.8 (mg/l) | Othman et al. (2009) |
| Varicoloured olives | Lactobacillus plantarum | 8 days at 25 °C | Total phenolic | 384 ± 16.6 (mg/100 g) | 461 ± 11.3 (mg/100 g) | |
| Varicoloured olives | Lactobacillus plantarum | 8 days at 25 °C | Total phenolic | 652 ± 30.2 (mg/l) | 1065 ± 27.1 (mg/l) | |
| Black olives | Lactobacillus plantarum | 8 days at 25 °C | Total phenolic | 311 ± 9.84 (mg/100 g) | 403 ± 17.8 (mg/100 g) | |
| Black olives | Lactobacillus plantarum | 8 days at 25 °C | Total phenolic | 311 ± 9.84 (mg/l) | 1060 ± 57.7 (mg/l) | |
| Antioxidant activity | ||||||
| Brassica pekinensis Skeels | Lactobacillus plantarum | 2 days at 25 °C | DPPH radical-scavenging activity | 33.21 ± 0.47 (mg/ml) | 42.18 ± 5.39 (mg/ml) | Sun et al. (2009) |
ND not detected