Fermentative extraction of phenolic compounds from unripe areca nuts by solid-state fermentation using newly isolated Rhizopus orizae MW538932

Abstract

Areca nut (pericarp of Areca catechu L.) is a rich source of valuable phenolic compounds. Presence of a psychoactive agent, Arecoline, pose a challenge in the use of areca nut extracts. With an aim to maximise the extraction of phenolic compounds, a newly isolated Rhizopus orizae MW538932, was employed for the solid-state fermentation of unripe areca nut (6–7 months' maturity) powder. Supplementary nutrients (carbon and nitrogen sources) for the media and the solvents for the extraction of phenolic compounds from the fermented medium were optimised. The optimised process could produce an extract having a total phenolic content of 186.03 ± 2.50 mg gallic acid equivalent and total flavonoid content of 139.70 ± 2.00 mg catechin equivalent per gram of the sample. UHPLC–MS/MS studies and HPLC analysis showed the presence of plethora of phenolic compounds and the absence of Arecoline and other alkaloids. This flavonoid-rich extract can be a potential source of natural antioxidants for food and pharmaceutical industry. © 2023 Institute of Food, Science and Technology (IFSTTF).