FERMENTATIVE PROCESS OF PLANTS FOR OBTAINING EXTRACTS OF A HIGH ANTIFUNGAL AND ANTIOXIDANT POTENTIAL

Described is a process for fermenting the vegetable material of plants pertaining to the Mexican semidesert by means of a fungal strain of the Aspergillus genus, this with the purpose of obtaining natural extracts with a high antioxidant and antifungal potential in the agri-food sector, without toxic effects in living beings and the environment. In the present invention, the effectiveness of the extracts obtained from the fermented material of Flourencia cernua was evaluated, as well as the inhibition of phytopathogenic fungi and the antioxidant activity thereof. The fungal fermentation conditions were an initial humidity of 60%, pH of 5.5 and a temperature of 30°C during a period of 96 hours. The sampling of the fermented material was performed every 12 hours for being subsequently dried and the extracts obtained. The antioxidant activity was evaluated by the SPPH method; where the extract obtained at the 12 hours had the highest antioxidant activity, which was of 63%. The fermentati on helped to increase the fungal potential in both phytopathogenic microorganism at a concentration of 500 ppm. The present invention has shown that the fungal fermentation of plants from the Mexican semidesert was useful for increasing, in a great extent, the biological potential of the obtained extracts. Es un proceso para fermentar el material vegetal de plantas del semidesierto mexicano mediante el uso de una cepa fúngica del genero Aspergillus, con la finalidad de obtener extractos naturales con alto potencial antioxidante y antifúngico en el sector agroalimentario, sin representar efectos tóxicos en seres vivos y el medio amiente. En la presenta innovación se evaluó la efectividad de los extractos obtenidos a partir del material fermentado de Flourencia cernua, en la inhibición de hongos fitopatógenos, así como su actividad antioxidante. Las condiciones de la fermentación fúngica fueron una humedad inicial de 60%, pH de 5,5 y una temperatura de 30°C durante un periodo de 96 horas. El muestreo del material fermentado fue cada 12 horas para su posterior secado y obtención de los extractos. La actividad antioxidante se evaluó por el método de SPPH; donde el extracto horrendo a las 12 horas presento la mayor actividad antioxidante que fue del 63%. La fermentación ayudo a aumentar el potencial fungicida ante ambos microorganismos fitopatógenos a una concentración de 500 ppm. La presente novedad ha demostrado que la fermentación fúngica de plantas del semidesierto mexicano, a