View in EDS HTML Full Text PDF Full Text

Improving the extraction yield of essential oil from Pimenta dioica (L.) Merr. using Aspergillus niger ATCC 1004 enzyme blend.

Saved in:
Bibliographic Details
Title: Improving the extraction yield of essential oil from Pimenta dioica (L.) Merr. using Aspergillus niger ATCC 1004 enzyme blend.
Authors: Tavares, Iasnaia Maria de Carvalho1 (AUTHOR), Santos, Rândilla Regis Cordeiro dos2 (AUTHOR), Costa, Floriatan Santos3 (AUTHOR), Jesus, Gabriel Lucas Silva de4 (AUTHOR), Sanches, Alex‐William2 (AUTHOR), Silva, Fabiane Neves1 (AUTHOR), Irfan, Muhammad5 (AUTHOR), Oliveira, Rosilene Aparecida de2 (AUTHOR), Franco, Marcelo4 (AUTHOR) mfranco@uesc.br
Source: Biotechnology & Applied Biochemistry. Feb2025, Vol. 72 Issue 1, p225-236. 12p.
Subjects: Essential oils, Aspergillus niger, Scanning electron microscopy, Invertase, Gas chromatography, Cacao beans
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), β‐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. [ABSTRACT FROM AUTHOR]
Copyright of Biotechnology & Applied Biochemistry is the property of Wiley-Blackwell and its content may not be copied or emailed to multiple sites without the copyright holder's express written permission. Additionally, content may not be used with any artificial intelligence tools or machine learning technologies. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)
Database: Engineering Source
Full text is not displayed to guests.
FullText Links:
  – Type: pdflink
Text:
  Availability: 1
Header DbId: egs
DbLabel: Engineering Source
An: 183691388
AccessLevel: 6
PubType: Academic Journal
PubTypeId: academicJournal
PreciseRelevancyScore: 0
IllustrationInfo
Items – Name: Title
  Label: Title
  Group: Ti
  Data: Improving the extraction yield of essential oil from Pimenta dioica (L.) Merr. using Aspergillus niger ATCC 1004 enzyme blend.
– Name: Author
  Label: Authors
  Group: Au
  Data: <searchLink fieldCode="AR" term="%22Tavares%2C+Iasnaia+Maria+de+Carvalho%22">Tavares, Iasnaia Maria de Carvalho</searchLink><relatesTo>1</relatesTo> (AUTHOR)<br /><searchLink fieldCode="AR" term="%22Santos%2C+Rândilla+Regis+Cordeiro+dos%22">Santos, Rândilla Regis Cordeiro dos</searchLink><relatesTo>2</relatesTo> (AUTHOR)<br /><searchLink fieldCode="AR" term="%22Costa%2C+Floriatan+Santos%22">Costa, Floriatan Santos</searchLink><relatesTo>3</relatesTo> (AUTHOR)<br /><searchLink fieldCode="AR" term="%22Jesus%2C+Gabriel+Lucas+Silva+de%22">Jesus, Gabriel Lucas Silva de</searchLink><relatesTo>4</relatesTo> (AUTHOR)<br /><searchLink fieldCode="AR" term="%22Sanches%2C+Alex‐William%22">Sanches, Alex‐William</searchLink><relatesTo>2</relatesTo> (AUTHOR)<br /><searchLink fieldCode="AR" term="%22Silva%2C+Fabiane+Neves%22">Silva, Fabiane Neves</searchLink><relatesTo>1</relatesTo> (AUTHOR)<br /><searchLink fieldCode="AR" term="%22Irfan%2C+Muhammad%22">Irfan, Muhammad</searchLink><relatesTo>5</relatesTo> (AUTHOR)<br /><searchLink fieldCode="AR" term="%22Oliveira%2C+Rosilene+Aparecida+de%22">Oliveira, Rosilene Aparecida de</searchLink><relatesTo>2</relatesTo> (AUTHOR)<br /><searchLink fieldCode="AR" term="%22Franco%2C+Marcelo%22">Franco, Marcelo</searchLink><relatesTo>4</relatesTo> (AUTHOR)<i> mfranco@uesc.br</i>
– Name: TitleSource
  Label: Source
  Group: Src
  Data: <searchLink fieldCode="JN" term="%22Biotechnology+%26+Applied+Biochemistry%22">Biotechnology & Applied Biochemistry</searchLink>. Feb2025, Vol. 72 Issue 1, p225-236. 12p.
– Name: Subject
  Label: Subjects
  Group: Su
  Data: <searchLink fieldCode="DE" term="%22Essential+oils%22">Essential oils</searchLink><br /><searchLink fieldCode="DE" term="%22Aspergillus+niger%22">Aspergillus niger</searchLink><br /><searchLink fieldCode="DE" term="%22Scanning+electron+microscopy%22">Scanning electron microscopy</searchLink><br /><searchLink fieldCode="DE" term="%22Invertase%22">Invertase</searchLink><br /><searchLink fieldCode="DE" term="%22Gas+chromatography%22">Gas chromatography</searchLink><br /><searchLink fieldCode="DE" term="%22Cacao+beans%22">Cacao beans</searchLink>
– Name: Abstract
  Label: Abstract
  Group: Ab
  Data: 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), β‐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. [ABSTRACT FROM AUTHOR]
– Name: AbstractSuppliedCopyright
  Label:
  Group: Ab
  Data: <i>Copyright of Biotechnology & Applied Biochemistry is the property of Wiley-Blackwell and its content may not be copied or emailed to multiple sites without the copyright holder's express written permission. Additionally, content may not be used with any artificial intelligence tools or machine learning technologies. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract.</i> (Copyright applies to all Abstracts.)
PLink https://search.ebscohost.com/login.aspx?direct=true&site=eds-live&db=egs&AN=183691388
RecordInfo BibRecord:
  BibEntity:
    Identifiers:
      – Type: doi
        Value: 10.1002/bab.2658
    Languages:
      – Code: eng
        Text: English
    PhysicalDescription:
      Pagination:
        PageCount: 12
        StartPage: 225
    Subjects:
      – SubjectFull: Essential oils
        Type: general
      – SubjectFull: Aspergillus niger
        Type: general
      – SubjectFull: Scanning electron microscopy
        Type: general
      – SubjectFull: Invertase
        Type: general
      – SubjectFull: Gas chromatography
        Type: general
      – SubjectFull: Cacao beans
        Type: general
    Titles:
      – TitleFull: Improving the extraction yield of essential oil from Pimenta dioica (L.) Merr. using Aspergillus niger ATCC 1004 enzyme blend.
        Type: main
  BibRelationships:
    HasContributorRelationships:
      – PersonEntity:
          Name:
            NameFull: Tavares, Iasnaia Maria de Carvalho
      – PersonEntity:
          Name:
            NameFull: Santos, Rândilla Regis Cordeiro dos
      – PersonEntity:
          Name:
            NameFull: Costa, Floriatan Santos
      – PersonEntity:
          Name:
            NameFull: Jesus, Gabriel Lucas Silva de
      – PersonEntity:
          Name:
            NameFull: Sanches, Alex‐William
      – PersonEntity:
          Name:
            NameFull: Silva, Fabiane Neves
      – PersonEntity:
          Name:
            NameFull: Irfan, Muhammad
      – PersonEntity:
          Name:
            NameFull: Oliveira, Rosilene Aparecida de
      – PersonEntity:
          Name:
            NameFull: Franco, Marcelo
    IsPartOfRelationships:
      – BibEntity:
          Dates:
            – D: 01
              M: 02
              Text: Feb2025
              Type: published
              Y: 2025
          Identifiers:
            – Type: issn-print
              Value: 08854513
          Numbering:
            – Type: volume
              Value: 72
            – Type: issue
              Value: 1
          Titles:
            – TitleFull: Biotechnology & Applied Biochemistry
              Type: main
ResultId 1