This paper reports on application of SSF conducted by Rhizopus oligosporus for production of phenolic antioxidants from mixtures of aronia pomace and evening primose cake. The fungus was grown on two substrates: (P9) 9g of aronia pomace and 1 g of evening primose waste, and (P5) 5 g of aronia pomace and 5 g of evening primose cake. Changes in concentration of phenolics extractable with water were correlated with changes in β-glucosidase activity and polymeric phenolics content was correlated with the yield of laccase biosynthesis. Antioxidant activity increased two-fold after 12 day fermentation of both P5 and P9. Phenolics produced in the early stage of the SSF process inhibited the porcine pancreatic α-amylase while polymeric phenolics with high antioxidant capacity activated this enzyme. SSF, conducted under presented conditions, increased the value of aronia pomace and evening primose cake.

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