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Improving the extraction yield of essential oil from Pimenta dioica (L.) Merr. using Aspergillus niger ATCC 1004 enzyme blend.
Tavares, Iasnaia Maria de Carvalho; Santos, Rândilla Regis Cordeiro Dos; Costa, Floriatan Santos; Jesus, Gabriel Lucas Silva de; Sanches, Alex-William; Silva, Fabiane Neves; Irfan, Muhammad; Oliveira, Rosilene Aparecida de; Franco, Marcelo.
Affiliation
  • Tavares IMC; Department of Exact and Natural Sciences, State University of Southwest, Itapetinga, Brazil.
  • Santos RRCD; Department of Exact Sciences, State University of Santa Cruz, Ilheus, Brazil.
  • Costa FS; Department of Chemistry, Federal University of Paraná, Curitiba, Brazil.
  • Jesus GLS; Biotransformation and Organic Biocatalysis Research Group, Department of Exact Sciences, Santa Cruz State University, Ilhéus, Brazil.
  • Sanches AW; Department of Exact Sciences, State University of Santa Cruz, Ilheus, Brazil.
  • Silva FN; Department of Exact and Natural Sciences, State University of Southwest, Itapetinga, Brazil.
  • Irfan M; Department of Biotechnology, Faculty of Science, University of Sargodha, Sargodha, Pakistan.
  • Oliveira RA; Department of Exact Sciences, State University of Santa Cruz, Ilheus, Brazil.
  • Franco M; Biotransformation and Organic Biocatalysis Research Group, Department of Exact Sciences, Santa Cruz State University, Ilhéus, Brazil.
Article in En | MEDLINE | ID: mdl-39164803
ABSTRACT
The objective of this work was to optimize the application of an enzymatic blend produced by Aspergillus niger ATCC 1004 on the Pimenta dioica fruits for essential oil extraction. The enzyme blend was obtained from the fermentation of cocoa bean shells, an agro-industrial residue. The effects of the enzymatic pre-treatment on the extraction yield, the chemical composition of the oil through gas chromatography, and the fruit structure through scanning electron microscopy (SEM) were assessed. A Doehlert design was used to optimize the process conditions, resulting in an extraction with 117 mL of enzyme during 77 min, which increased the extraction yield by 387.5%. The chemical composition was not altered, which proves that the enzyme blend preserves the quality of the essential oil extracted. The content of eugenol (70%), the major compound in the P. dioica essential oil, had a great increase in its concentration (560%). The enzyme activity analyses showed the presence of endoglucanase (0.4 U/mL), exoglucanase (0.25 U/mL), ß-glucosidase (0.19 U/mL), and invertase (135.08 U/mL). The microscopy analyses revealed changes in the morphology of fruit surface due to the enzymatic action. These results demonstrate the great potential of using enzyme blends produced by filamentous fungi from agro-industrial residues for the essential oils extraction of interest for the pharmaceutical and food industries.
Key words

Full text: 1 Collection: 01-internacional Database: MEDLINE Language: En Journal: Biotechnol Appl Biochem Journal subject: BIOQUIMICA / BIOTECNOLOGIA Year: 2024 Document type: Article Affiliation country: Brazil Country of publication: United States

Full text: 1 Collection: 01-internacional Database: MEDLINE Language: En Journal: Biotechnol Appl Biochem Journal subject: BIOQUIMICA / BIOTECNOLOGIA Year: 2024 Document type: Article Affiliation country: Brazil Country of publication: United States