Bautista-Hernández, I. Aguilar, C. N. Martínez-Ávila, G. C. Ilina, A. Torres-León, C. Verma, D. K. Chávez-González, M. L. text xx 9999 monographic und

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The residual leaves from essential oil extraction from Mexican oregano (Lippia graveolens)have a potential as a source of bioactive molecules (e.x. flavonoids)that could be extracted by solid state fermentation (SSF)process. In this study, the residual leaves were subjected to a SSF (120 h)by two microorganism Trichoderma harzianum and Rhizopus oryzae evaluating the phenolic compounds (Total polyphenols and flavonoids), the antioxidant activity (DPPH? / FRAP), the bioactivities (?-amylase inhibition and antimicrobial against Escherichia coli), the cytotoxic effect (erythrocytes)and a characterization (HPLC-MS). The results showed that the total polyphenols for T.harzarium did not show statistical differences (first 48 h), and R. oryzae fermentation obtained a higher context (48 h). Also, the higher flavonoid release was present at 48 and 96 h (T. harzianum and R. oryzae). The antioxidant activity decreased in the last fermentation hours, the a-amylase reported a higher inhibition value (29.97 ± 1.97 percent)and antimicrobial capacities; R. oryzae (96 h)did not register a cytotoxic effect. The characterization determined the presence of valuable molecules as ferulic acid 4-O-glucoside, phloridzin and luteolin. The fermentation allowed the recovery of bioactive phenolic compounds that could be an alternative for the revalorization of oregano waste MEXICAN OREGANO SOLID-STATE FERMENTATION BIOACTIVE COMPOUNDS https://drive.google.com/file/d/1iivs68ibsbGGdyHqEGTd3PhUaym8p5Dn/view?usp=drivesdk https://drive.google.com/file/d/1iivs68ibsbGGdyHqEGTd3PhUaym8p5Dn/view?usp=drivesdk 250602 20260521091712.0