Recovery of Phenolic Compounds with Antioxidant Capacity Through Solid-State Fermentation of Pistachio Green Hull.

Pistachio green hull (PGH) represents the non-edible fraction obtained after the seed is harvested and is an important source of phenolic compounds. Solid-state fermentation (SSF) is a viable biotechnological and economical technique for extracting phenolic compounds. This study aimed to evaluate the SSF with GH1 to recover total phenolic compounds (TPC) with antioxidant capacity (AC) from PGH.

Solid-State Fermentation of Sorghum by and : Effects on Tannin Content, Phenolic Profile, and Antioxidant Activity.

Sorghum contains antioxidants such as tannins. However, these are considered antinutritional factors since they are responsible for the low digestibility of proteins and carbohydrates. Nevertheless, these can be extracted by solid-state fermentation (SSF).