Waste and Biomass Valorization

, Volume 10, Issue 4, pp 763–769 | Cite as

Valorization of Grapefruit By-Products as Solid Support for Solid-State Fermentation to Produce Antioxidant Bioactive Extracts

  • Ramón Larios-Cruz
  • Juan Buenrostro-Figueroa
  • Arely Prado-Barragán
  • Rosa M. Rodríguez-Jasso
  • Raúl Rodríguez-Herrera
  • Julio C. Montañez
  • Cristóbal N. AguilarEmail author
Original Paper


Solid-state fermentation is a microbial process carried out mostly on the surface of solid materials. Grapefruit by-products are solids that can be used as a substrate-support matrix for fungal growth in solid fermentation. On the other hand, with the fermentation, the valorization of grapefruit by-products can be done because of recovery of secondary metabolites such as antioxidants. Fermentations were done using Raimbault columns as bioreactors. Two mixture levels (50 and 70% moisture content) were evaluated. Fungal growth was analysed online by CO2 quantification for fermentation of grapefruit by-products with Aspergillus niger GH1. Ethanolic extracts were used for antioxidant analyses (FRAP, LOI and DPPH·radical-scavenging). A. niger GH1 showed better growth on grapefruit by-products at 70% moisture content. Recovery of antioxidant compounds and solids reduction (50% of solids loss) was also higher at 70% moisture content. These results suggest that solid-state fermentation has great potential for valorization of grapefruit by-products as a support and a carbon source to produce antioxidants.


Aspergillus niger GH1 CO2 production Antioxidant extraction Packed-bed bioreactor 



RLC thanks the Mexican Council for Science and Technology (CONACYT) Mexico for the financial support during his MSc studies.


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Copyright information

© Springer Science+Business Media B.V., part of Springer Nature 2017

Authors and Affiliations

  • Ramón Larios-Cruz
    • 1
  • Juan Buenrostro-Figueroa
    • 3
  • Arely Prado-Barragán
    • 2
  • Rosa M. Rodríguez-Jasso
    • 1
  • Raúl Rodríguez-Herrera
    • 1
  • Julio C. Montañez
    • 1
  • Cristóbal N. Aguilar
    • 1
    Email author
  1. 1.Group of Bioprocesses, Food Research DepartmentUniversidad Autónoma de CoahuilaSaltilloMexico
  2. 2.Department of BiotechnologyUniversidad Autónoma Metropolitana Unidad IztapalapaCiudad de MéxicoMexico
  3. 3.A.C. Unidad DeliciasCentro de Investigación en Alimentación y DesarrolloChihuahuaMexico

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