Effect of Solid-State Fermentation on Main Nutritional Components, Some Minerals, Condensed Tannin and Phenolic Compounds of Olive Leaves

This study was carried out to investigate the effects of solid-state fermentation (SSF) on main nutritional components, some minerals, condensed tannin and phenolic compounds of olive leaves. Two groups were formed as a fermented (FOL, Aspergillus niger ATCC 52172) and nonfermented olive leaves (OL). Suitable environmental conditions (humidity, temperature and pH) before SSF were established and fermentation lasted on day 8. After fermentation, while the crude fiber, neutral detergent fibre (NDF) and acid detergent fibre (ADF) content of FOL compared to OL were decreased, its the crude protein, ether extract, ash and condensed tannin contents were increased. Some macro minerals (Ca, N, K, P, Mg) and micro minerals components (Fe, Mn, Zn, Cu, B) of FOL and OL were varied. Although oleuropein content of FOL was decreased, it’s catechin and hydroxytyrosol contents were increased by SSF. These results showed that A. niger ATCC 52172 strain could be suitable inoculant to improve the nutritional content of olive leaves.

Katı Kültür Fermantasyonun Zeytin Yaprağı Temel Besin Madde, Bazı Mineral Madde, Kondanse Tanen ve Fenolik Bileşenlerine Etkisi

Bu çalışmada Aspergillus niger (ATCC 52172) ile katı kültür fermentasyonu (SSF)’nun zeytin yaprağının temel besin madde, bazı mineral madde, kondanse tanen ve fenolik bileşenler üzerine etkileri araştırılmıştır. Fermente edilen (FOL, A. niger ATCC 52172) ve fermente edilmeyen (OL) zeytin yaprağı olmak üzere iki grup oluşturulmuştur. SSF için uygun çevresel koşullar (sıcaklık, nem, pH) oluşturuşmuş olup fermentasyon 8. gün sonunda sonlandırılmıştır. Fermentasyon sonrası OL ile karşılaştırıldığında FOL’ün ham selüloz, nötr deterjan lif (NDF) ve asit deterjan lif (ADF) içeriğinin azaldığı, ham protein, ham yağ, ham kül ve kondanse tanen düzeylerinin ise arttığı tespit edilmiştir. Bazı makro mineral (Ca, N, K, P, Mg) ve mikro mineral (Fe, Mn, Zn, Cu, B) düzeyleri OL ve FOL arasında değişiklik göstermiştir. Fermentasyon sonrası FOL’ün kateşin ve hidroksitirosol içerikleri artarken oleuropein miktarı azalmıştır. Elde edilen veriler A. niger ATCC 52172’nin zeytin yapraklarının besinsel kompozisyonunu iyileştirmede uygun bir inokulant olduğunu göstermiştir.

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