Moreover, fermented wild turmeric showed a 47% increase in ORAC, 125% increase in FRAP, 44% increase in the inhibitory effect against nitric oxide (NO) formation in lipopolysaccharide (LPS)-stimulated RAW 264.7 cells, and 52% increase in melanin formation by B16F10 mouse melanoma cells (Lim et al. Another study showed that wild turmeric had increased levels of total phenolic compounds, total flavonoid-curcuminoid, curcumin, demethoxycurcumin, and bisdemethoxycurcumin by fermentation using R. The antioxidant properties determined by ferric-reducing antioxidant power (FRAP) and oxygen radical absorbance capacity (ORAC) of wild-simulated ginseng leaves were enhanced by up to 63% (Lim et al. Our previous study showed that the contents of ginsenosides, the main bioactive compounds of wild-simulated ginseng leaves, were increased by up to 343% by fermentation using R. In addition, it also contains bioactive compounds, such as purine alkaloids, phenolic acids, flavonoids, and terpenes (saponins), which contribute to its biological properties, including antiobesity, antioxidant, antidiabetic, anti-inflammatory, anticancer, and antimicrobial effects (Arçari et al. It contains 80.71% carbohydrates, 4.09% protein, 0.9% fats, minerals, and vitamins (Berté et al. Yerba mate tea is dried very slowly which is different compared to green tea that dried mainly via a fast and high-temperature process (Heck and De Mejia 2007).
Yerba mate leaves are dried and roasted to produce tea. Concentrated extracts and drinks of Yerba mate have rapidly become popular around the world and are used in the pharmaceutical, food, and cosmeceutical industries owing to their bioactive compounds with pharmacological effects against chronic diseases (Gawron-Gzella et al. 2012) and its leaves are used to produce Yerba mate infusion (Heck and De Mejia 2007). Hilaire (Yerba mate) is growing in South America (Ferrari Pereira Lima et al. 2023, 2022 McCue and Shetty 2003 Park et al. oligosporus enhances the bioactive compounds and functional properties of buckwheat, turmeric, ginseng, quinoa, and soybean (Hur et al. Previous studies have reported that SSF using R. Rhizopus oligosporus used in Tempeh, a traditional Indonesian food, is a GRAS (generally regarded as safe) organism that produces various extracellular enzymes, including cellulases, hemicellulases, xylanases, amylases, chitinases, proteases, lipases, and phosphatases (Huang et al. The advantages of SSF are high volumetric productivity, increased enzyme yield, methodological simplicity, and low risk of bacterial contamination due to low moisture content compared to submerged liquid fermentation (Ikasari and Mitchell 1994). In SSF, microorganisms can grow on solid material as moist nutrition in an absorbed state (Krishna 2005). Solid-state fermentation (SSF) has attracted increasing interest as a bioprocess for applications for nutritional enrichment, and the production of bioactive products, including organic acids, aroma compounds, enzymes, and biofuels (Pandey et al.
oligosporus is conducive to producing Yerba mate with enhanced biological properties. These results suggested that solid fermentation using R. Moreover, taste sensory analysis using an electronic tongue sensory system showed that the flavor of Yerba mate after 1 day fermentation was similar to that of the unfermented Yerba mate. In addition, its inhibitory activities against yeast α-glucosidase and nitric oxide release in LPS-stimulated RAW264.7 cells were higher than in the unfermented Yerba mate. ORAC and FRAP assays showed that the antioxidant activities of Yerba mate were enhanced 1.9- and 1.14-fold after 1 day fermentation. Furthermore, chlorogenic acid, caffeic acid, and caffeine levels were increased up to 27.74% by fermentation, as determined by UPLC-MS analysis. The saponin contents of Yerba mate rose to 38% after 7 day fermentation. The total phenolic content of Yerba mate rose to 20% after 1 day fermentation. This study was investigated the effects of SSF for up to 10 days using Rhizopus oligosporus on Yerba mate ( Ilex paraguariensis St. Solid-state fermentation (SSF) was used to enhance the bioactive compounds and biological properties of food materials, such as buckwheat, turmeric, and ginseng.
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