Upgrading the Bioactive Potential of Hazelnut Oil Cake by Aspergillus oryzae under Solid-State Fermentation

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dc.authoridAydemir, Levent Yurdaer/0000-0003-0372-1172
dc.authoriddemir, hande/0000-0002-8578-809X
dc.authoridErbay, Zafer/0000-0003-3125-6466
dc.authoridSalum, Pelin/0000-0002-8390-5483
dc.authoridKOCA, ESRA/0000-0002-2230-7113
dc.contributor.authorOzdemir, Melike Beyza
dc.contributor.authorKilicarslan, Elif
dc.contributor.authorDemir, Hande
dc.contributor.authorKoca, Esra
dc.contributor.authorSalum, Pelin
dc.contributor.authorBerktas, Serap
dc.contributor.authorCam, Mustafa
dc.date.accessioned2025-01-06T17:38:19Z
dc.date.available2025-01-06T17:38:19Z
dc.date.issued2024
dc.description.abstractHazelnut oil cake (HOC) has the potential to be bioactive component source. Therefore, HOC was processed with a solid-state fermentation (SSF) by Aspergillus oryzae with two steps optimization: Plackett-Burman and Box-Behnken design. The variables were the initial moisture content (X-1: 30-50%), incubation temperature (X-2: 26-37 degrees C), and time (X-3: 3-5 days), and the response was total peptide content (TPC). The fermented HOC (FHOC) was darker with higher protein, oil, and ash but lower carbohydrate content than HOC. The FHOC had 6.1% more essential amino acid and benzaldehyde comprised 48.8% of determined volatile compounds. Fermentation provided 14 times higher TPC (462.37 mg tryptone/g) and higher phenolic content as 3.5, 48, and 7 times in aqueous, methanolic, and 80% aqueous methanolic extract in FHOC, respectively. FHOC showed higher antioxidant as ABTS(+) (75.61 mu mol Trolox/g), DPPH (14.09 mu mol Trolox/g), and OH (265 mg ascorbic acid/g) radical scavenging, and alpha-glucosidase inhibition, whereas HOC had more angiotensin converting enzyme inhibition. HOC showed better water absorption while FHOC had better oil absorption activity. Both cakes had similar foaming and emulsifying activity; however, FHOC produced more stable foams and emulsions. SSF at lab-scale yielded more bioactive component with better functionality in FHOC.
dc.description.sponsorshipTUBIdot;TAK (The Scientific and Technological Research Council of Turkiye) [122R008]
dc.description.sponsorshipThis work was financially supported by TUB & Idot;TAK (The Scientific and Technological Research Council of Turkiye) with the project number 122R008. This research was funded by TUB & Idot;TAK (The Scientific and Technological Research Council of Turkiye) grant number 122R008 and the APC was funded by the authors.
dc.identifier.doi10.3390/molecules29174237
dc.identifier.issn1420-3049
dc.identifier.issue17
dc.identifier.pmid39275085
dc.identifier.scopus2-s2.0-85204129012
dc.identifier.scopusqualityQ1
dc.identifier.urihttps://doi.org/10.3390/molecules29174237
dc.identifier.urihttps://hdl.handle.net/20.500.14669/2539
dc.identifier.volume29
dc.identifier.wosWOS:001312187200001
dc.identifier.wosqualityN/A
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.indekslendigikaynakPubMed
dc.language.isoen
dc.publisherMdpi
dc.relation.ispartofMolecules
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/openAccess
dc.snmzKA_20241211
dc.subjecthazelnut oil cake
dc.subjectsolid state fermentation
dc.subjectAspergillus oryzae
dc.subjectbioactive properties
dc.subjectfunctional properties
dc.titleUpgrading the Bioactive Potential of Hazelnut Oil Cake by Aspergillus oryzae under Solid-State Fermentation
dc.typeArticle

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