Phenolic compounds, flavonoids, lipids and antioxidant potential of apricot ( Prunus armeniaca L.) pomace fermented by two filamentous fungal strains in solid state system

摘要

Background The use of agricultural and food by-products is an economical solution to industrial biotechnology. The apricot press residues are abounding by-products from juice industry which can be used as substrates in solid state fermentation process (SSF), thus allowing a liberation and increase of content from various biomolecules with high added value.