Solid-State Fermentation of Sorghum by Aspergillus oryzae and Aspergillus niger: Effects on Tannin Content, Phenolic Profile, and Antioxidant Activity

Sorghum contains antioxidants such as tannins. However, these are considered antinutritional factors since they are responsible for the low digestibility of proteins and carbohydrates. Nevertheless, these can be extracted by solid-state fermentation (SSF). Therefore, this study aimed to evaluate the effects of SSF from Aspergillus oryzae and Aspergillus niger Aa210 on the tannin contents, phenolic profiles determined by HPLC-MS, and antioxidant activities (ABTS, DPPH, and FRAP) of two genotypes of sorghum. The results showed that with SSF by A. niger Aa210, a higher tannin content was obtained, with yields of 70–84% in hydrolyzable tannins (HT) and 33–49% in condensed tannins (CT), while with SSF by A. oryzae the content of HT decreased by 2–3% and that of CT decreased by 6–23%. The extracts fermented by A. niger at 72 and 84 h exhibited a higher antioxidant activity. In the extracts, 21 polyphenols were identified, such as procyanidins, (+)-catechin, (-)-epicatechin, scutellarein, arbutin, and eriodictyol, among others. Therefore, SSF by A. niger was an efficient process for the release of phenolic compounds that can be used as antioxidants in different food products. It is also possible to improve the bioavailability of nutrients in sorghum through SSF. However, more studies are required.