Enhancement of polyphenolics and antioxidant activities of jambolan (Syzygium cumini) fruit pulp using solid state fermentation by Aspergillus niger and A. flavus
Murugan Rajan, Julianna Ksarla Santana Andrade, Romy Gleyse Chagas Barros, Tamna Joanan Farias Lima Guedes, Narendra Narain
Topics & Concepts
DPPHChemistryABTSFood scienceTroloxAspergillus flavusAspergillus nigerSolid-state fermentationCitric acidPulp (tooth)PolyphenolMyricetinFermentationAntioxidantTrolox equivalent antioxidant capacityFlavonoidKaempferolBiochemistryPathologyMedicinePhytochemicals and Antioxidant ActivitiesEssential Oils and Antimicrobial ActivityNatural Antidiabetic Agents Studies