Improvement of bioactive compounds content in granadilla () seeds after solid-state fermentation.

Fermentation improves the bioactivity of fruit by-products; therefore, this study aimed to increase the bioactive compound content in granadilla () seed flour (with 50% and 70% initial moisture) through solid-state fermentation using the fungus . The extracts were obtained with distilled water, 40% acetone, 80% acetone, 40% ethanol, or 80% ethanol. The highest total phenolic (4713.