<?xml version="1.0" encoding="ISO-8859-1"?><article xmlns:mml="http://www.w3.org/1998/Math/MathML" xmlns:xlink="http://www.w3.org/1999/xlink" xmlns:xsi="http://www.w3.org/2001/XMLSchema-instance">
<front>
<journal-meta>
<journal-id>2594-1321</journal-id>
<journal-title><![CDATA[Scientia fungorum]]></journal-title>
<abbrev-journal-title><![CDATA[Sci. fungorum]]></abbrev-journal-title>
<issn>2594-1321</issn>
<publisher>
<publisher-name><![CDATA[Instituto de Ecología A.C.]]></publisher-name>
</publisher>
</journal-meta>
<article-meta>
<article-id>S2594-13212023000100102</article-id>
<article-id pub-id-type="doi">10.33885/sf.2023.54.1433</article-id>
<title-group>
<article-title xml:lang="en"><![CDATA[Antioxidant activity of the aqueous extract from spent coffee grounds fermented with Pleurotus ostreatus]]></article-title>
<article-title xml:lang="es"><![CDATA[Actividad antioxidante del extracto acuoso de granos de café usados y fermentados con Pleurotus ostreatus]]></article-title>
</title-group>
<contrib-group>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Vargas Sánchez]]></surname>
<given-names><![CDATA[Rey David]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Esqueda]]></surname>
<given-names><![CDATA[Martín]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Torres Martínez]]></surname>
<given-names><![CDATA[Brisa del Mar]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Torrescano Urrutia]]></surname>
<given-names><![CDATA[Gastón Ramón]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Sánchez Escalante]]></surname>
<given-names><![CDATA[Armida]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
</contrib-group>
<aff id="Af1">
<institution><![CDATA[,Centro de Investigación en Alimentación y Desarrollo, A.C. Coordinación de Tecnología de Alimentos de Origen Animal ]]></institution>
<addr-line><![CDATA[Hermosillo Sonora]]></addr-line>
<country>Mexico</country>
</aff>
<aff id="Af2">
<institution><![CDATA[,Centro de Investigación en Alimentación y Desarrollo, A.C. Coordinación de Tecnología de Alimentos de Origen Vegetal ]]></institution>
<addr-line><![CDATA[Hermosillo Sonora]]></addr-line>
<country>Mexico</country>
</aff>
<pub-date pub-type="pub">
<day>00</day>
<month>00</month>
<year>2023</year>
</pub-date>
<pub-date pub-type="epub">
<day>00</day>
<month>00</month>
<year>2023</year>
</pub-date>
<volume>54</volume>
<copyright-statement/>
<copyright-year/>
<self-uri xlink:href="http://www.scielo.org.mx/scielo.php?script=sci_arttext&amp;pid=S2594-13212023000100102&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.org.mx/scielo.php?script=sci_abstract&amp;pid=S2594-13212023000100102&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.org.mx/scielo.php?script=sci_pdf&amp;pid=S2594-13212023000100102&amp;lng=en&amp;nrm=iso"></self-uri><abstract abstract-type="short" xml:lang="en"><p><![CDATA[Abstract  Background:  Coffee residues, including spent coffee grounds (SCG), are an important source of bioactive components like phenolic compounds which are characterized to exert bioactivity.  Objective:  Evaluate the antioxidant effect of the aqueous extract obtained from SCG, under submerged-state fermentation using Pleurotus ostreatus.  Methods:  Submerged-state fermentation using Pleurotus ostreatus was used to release phenolic compounds from SCG (0, 5 and 10 %). After fermentation, the qualitative and quantitative phytochemical content was monitored (carbohydrates, polyphenols, flavonoids, and caffeoylquinic acid), as well as the antioxidant properties (antiradical activity and reducing power). In addition, lipid oxidation levels of pork meat homogenates incorporated with SCG extract during storage were evaluated.  Results and conclusions:  The results showed an increase in phytochemical content and antioxidant properties in the aqueous extract from SCG fermented with P. ostreatus, in dependence of the used substrate concentration. Also, a reduction in lipid oxidation values was showed in pork meat homogenates treated with the fermented SCG extract. Fungal fermentation process of coffee residues using Pleurotus spp., could be a promissory strategy to obtain natural additives.]]></p></abstract>
<abstract abstract-type="short" xml:lang="es"><p><![CDATA[Resumen  Antecedentes:  Los residuos de café, incluido el café molido usado (SCG), son una fuente importante de componentes bioactivos, incluyendo compuestos fenólicos caracterizados por ejercer bioactividad.  Objetivo:  Evaluar el efecto antioxidante del extracto acuoso obtenido de SCG, bajo fermentación en estado sumergido utilizando Pleurotus ostreatus.  Métodos:  Se utilizó la fermentación en estado sumergido con Pleurotus ostreatus para liberar compuestos fenólicos de SCG (0, 5 y 10 %). Después de la fermentación, se monitoreó cualitativa y cuantitativamente el contenido de fitoquímicos (carbohidratos, polifenoles, flavonoides, y ácido cafeoilquínico), así como las propiedades antioxidantes (actividad antirradical y poder reductor). Además, se evaluaron los niveles de oxidación lipídica de homogeneizados de carne de cerdo incorporados con extracto de SCG durante el almacenamiento.  Resultados y conclusiones:  Los resultados mostraron un aumento en el contenido de fitoquímicos y propiedades antioxidantes en el extracto acuoso de SCG fermentado con P. ostreatus, en dependencia de la concentración de sustrato utilizado. Además, se mostró una reducción en los valores de oxidación de lípidos en homogeneizados de carne de cerdo tratados con el extracto fermentado de SCG. El proceso de fermentación fúngica de residuos de café utilizando Pleurotus spp., podría ser una estrategia promisoria para la obtención de aditivos naturales.]]></p></abstract>
<kwd-group>
<kwd lng="en"><![CDATA[agro-industrial residues]]></kwd>
<kwd lng="en"><![CDATA[antioxidant]]></kwd>
<kwd lng="en"><![CDATA[bioactive compounds]]></kwd>
<kwd lng="en"><![CDATA[fungal fermentation]]></kwd>
<kwd lng="en"><![CDATA[meat homogenates]]></kwd>
<kwd lng="es"><![CDATA[antioxidante]]></kwd>
<kwd lng="es"><![CDATA[compuestos bioactivos]]></kwd>
<kwd lng="es"><![CDATA[fermentación fúngica]]></kwd>
<kwd lng="es"><![CDATA[residuo agroindustrial]]></kwd>
<kwd lng="es"><![CDATA[homogenizados cárnicos]]></kwd>
</kwd-group>
</article-meta>
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