Improvement of antioxidant compounds extraction by SSF from agro-food wastes

Abstract

Mediterranean agro-industrial wastes are generated in huge amounts, mainly from olive mills, wineries and breweries. These wastes management poses serious environmental problems to the regions where they are generated. The aim of this work is to use the agro-industrial wastes as sources of phenolic compounds, improving its extraction from mixtures of olive pomace, brewer's spent grain and vine-shoot trimmings by solid-state fermentation (SSF) with A. niger and to obtain enzymes such as xylanases, cellulases and -glucosidase. The results allow to obtain the best combination of wastes that maximized enzymes production and increased total phenol content and antioxidant activity of the extracts of fermented. Therefore, SSF showed to be an interesting valorization strategy to exploit agro-industrial wastes following the con-cept of circular economy.