| dc.description.abstract | Polyphenols have attracted significant interest because of their numerous health
benefits. In this study, total phenolic content (TPC) in red watermelon peel extract
(RWPE) was proven to be significantly enhanced via solid-state fermentation
(SSF). Therefore, SSF and post-SSF extraction conditions were aimed to be
optimized to increase polyphenol release in RWPE. The results revealed that the
optimal SSF conditions were five days, 60% moisture content, and 31oC. Similarly,
the optimized conditions for post-SSF ultrasound-assisted extraction (UAE) were
57% solvent concentration, 18:1 mL/g, and 27 minutes. Under these optimized
SSF and UAE conditions, the experimental values of 2.54 ± 0.11 mg GAE/g DM
and 7.50 ± 0.20 mg GAE/g DM, respectively, almost matched with those predicted
(2.60 mg GAE/g DM and 7.58 mg GAE/g DM) (α = 0.05). Besides, the analysis of
five mycotoxins, including ochratoxin A and aflatoxins B1, B2, G1, and G2,
indicated no detectable levels in fermented RWPE. Also, the change in phyto chemicals after SSF was determined. Furthermore, fermented RWPE exerted a
higher prebiotic effect (growth-promoting effect on beneficial bacteria).
Additionally, fermented RWPE exhibited a greater antidiabetic potential via the
increased inhibition of α-glucosidase activity compared to unfermented extract.
Such potentials enabled several applications in the food, pharmaceuticals, and
biomaterials industries. | en_US |
