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320 PROCEEDINGS OF INTERNATIONAL SCIENTIFIC CONFERENCE ON APPLIED BIOTECHNOLOGYlower flavonoid levels than those found in pomegranate peel.. Polyphenols are one of the most important antioxidant substances because they have so many biological effects, such as removing free radicals, chelating metals, and changing the activities of enzymes [21]. There is a strong link between the amount of polyphenols in plants and the antioxidant activity of SSFS when different types of fungi are grown on different types of plant matter [22]. In addition, this trend has been seen in higher plants. For example, Lawsonia inermis seeds have the same amount of antioxidant activity and phenolics and flavonoids [23].The flavonoid content and DPPH scavenging activity were investigated by Kawai (1994), revealing a trend similar to that observed for phenolic compounds, though to a lesser extent. The study found that these levels were higher in orange peel compared to fungi alone grown on PDA medium. Notably, when fungi acted on orange peel, the resulting levels were either elevated (for flavonoid content) or comparable (for DPPH scavenging activity) to those found in orange peel alone. Consequently, the flavonoid concentration and DPPH scavenging activity in the SSFS can be primarily attributed to the orange peel substrate, with only a minor contribution from the fungi, which appears to have limited intrinsic capability to produce flavonoids on PDA medium. This capability was enhanced when fungi were grown on orange peel, suggesting that fungi can utilize flavonoid precursors in the peel to release free flavonoids. In parallel, isoflavonoids in A. niger-soybean SSFS are believed to originate from isoflavone glucosides in soybeans [24]. The polyphenol concentration of fermented rice bran primarily results from the cleavage of chemicals associated with lignin. The lignin component of agro-industrial residues from vegetables and cereals encompasses many phenolic chemicals, which can also be extracted using solid-state fermentation (SSF). Fungi