Abstract:Leaves of Croton argyrophyllus contain essential oil with promising active components for the development of drugs and botanical insecticides. In this study, we evaluated the enzymatic pretreatment process to increase the extraction of essential oil from fresh and dried leaves of C. argyrophyllus. Pretreatment was carried out using a crude multienzymatic extract obtained via solid‐state fermentation of forage palm by Aspergillus niger, and the extraction was performed by hydrodistillation. A Doehlert matrix wa… Show more
“…], since the plant cell wall is composed of a rigid complex of carbohydrates (cellulose, hemicellulose, xylan, pectin and lignin) which are arranged and connected in a well-organized manner, forming a material with a rigid and highly resistant structure. Therefore, it can requires the joint action of enzymes with different functions in order to be broken down [ 2 , 10 ]. Those enzymes could be: cellulases for hydrolyzing cellulose and generating monomer units making it possible both to localize and to destructure the substrate and thus facilitating the enzyme-substrate interaction; hemicellulases and accessory enzymes (unplugging glycoside hydrolases and carbohydrate esterases) for facilitating the attachment of enzymes to insoluble polysaccharides in particular that of the starch present in the plant cell wall which will promote the release of essential oils in the storage glands by hydrolysis ; possible enzymes degrading or modifying lignin which is responsible for rigidity and impermeability since it is a large group of complex aromatics polymers, representing between 10 and 30% of the dry matter of plant cell walls [ 10 , 35 ].…”
Section: Resultsmentioning
confidence: 99%
“…It was noticed that the highest yield (1.94%) could be attained on 10 days of fermentation with 4 h of distillation. This finding suggested that it might be take a certain time for the endophytes to grow and enable the synthesis of specific enzymes to break the glycosidic bonds that unite the polysaccharides to the plant cell wall and thus, causing ruptures in the oil storage glands which will facilitate extraction [ 2 ]. Fig.…”
Section: Resultsmentioning
confidence: 99%
“…Essential oils are volatile oils extracted from aromatic plants that capture the aromatic plant’s essence and offer many health-related benefits through their interesting biological activities that include: the antibacterial, antioxidant, antiviral, insecticidal, activities etc. [ 2 – 4 ]. As a result, the worldwide essential oil market demand was 226.8 kilotons in 2018 and is expected to expand to 404.2 in 2025 [ 3 ].…”
Section: Introductionmentioning
confidence: 99%
“…Unfortunately, adoption of this technique to satisfy the growing demand for essential oil production is insufficient because it’s hindered by longer extraction times: 7 h according to Variyana et al [ 7 ] and Widayat et al [ 8 ] and low yield of extraction [ 9 , 10 ] : 0.6–5.5% [ 1 , 11 – 14 ] over 18% as prescribed by Sankara et al [ 15 ] for aromatics plants. Point is, the recalcitrant and endogenous oil body structure of the aromatic plant tissue that inhibits the migration of the extractant and the release of intracellular metabolites [ 2 , 4 , 9 , 10 , 16 ]. Inevitably, it follows back a large quantity of residues that could still contain essential oil in addition of being abundant in phenolic compounds, oligomers and flavonoid glycosides with various biologically active principles [ 17 – 20 ].…”
Section: Introductionmentioning
confidence: 99%
“…Wei-Qian et al [ 31 ] improved with the use of enzymes by solid-state fermentation the extraction rate of essential oil from goyava leaves by 6.53 times that of the unfermented group, while Costa et al [ 2 ] for Croton argyrophyllus leaves got an improve in the essential oil yield from fresh leaves subjected to enzymatic pre-treatment by solid state fermentation of 9.35% and that for dry leaves by 6.77%. Nurhandianty et al [ 32 ] too, got an improve in the yield and quality characteristics of keffir lemon oil of 20% compared to unfermented leaves by solid fermentation pre-treatment using tempe yeast.…”
The solid waste of
Curcuma longa
rhizomes generated after its cold juice process making is mostly unused and discarded even though they can contain essential oil. Conventional techniques such as hydrodistillation can be used to extract essential oil, but this generally results in low essential oil yield and inefficient extraction time. Solid-state fermentation as a pretreatment of distillation could improve the yield of essential oil. In this study, we evaluated the effect of solid state fermentation on the yield of extraction of
Curcuma longa
solid wastes essential oil. The solid-state fermentation was carried out naturally without any addition of inoculum and the extraction was performed by hydrodistillation. Under experimental conditions at room temperature (
) with a moisture content of 44% and anaerobically in the dark, the treatment of 7 days of solid state fermentation followed by 2 h of hydrodistillation provided the highest yield of 1.21% as compared to non-fermented of 0.35% and of 0.96% relative to the raw plant material representing an increase of 71% and 21% respectively. A set of experiments was then carried out by a Doehlert matrix to optimize the yield of extraction. Two independent variables, namely the distillation time and the fermentation time, were studied. Under optimal experimental conditions of 10 days and 4 h, a yield of 1.96% was obtained validating the statistical model. The solid state fermentation applied before the hydrodistillation step has been successful and proves its potential to improve the efficiency of essential oil extraction.
Graphical Abstract
“…], since the plant cell wall is composed of a rigid complex of carbohydrates (cellulose, hemicellulose, xylan, pectin and lignin) which are arranged and connected in a well-organized manner, forming a material with a rigid and highly resistant structure. Therefore, it can requires the joint action of enzymes with different functions in order to be broken down [ 2 , 10 ]. Those enzymes could be: cellulases for hydrolyzing cellulose and generating monomer units making it possible both to localize and to destructure the substrate and thus facilitating the enzyme-substrate interaction; hemicellulases and accessory enzymes (unplugging glycoside hydrolases and carbohydrate esterases) for facilitating the attachment of enzymes to insoluble polysaccharides in particular that of the starch present in the plant cell wall which will promote the release of essential oils in the storage glands by hydrolysis ; possible enzymes degrading or modifying lignin which is responsible for rigidity and impermeability since it is a large group of complex aromatics polymers, representing between 10 and 30% of the dry matter of plant cell walls [ 10 , 35 ].…”
Section: Resultsmentioning
confidence: 99%
“…It was noticed that the highest yield (1.94%) could be attained on 10 days of fermentation with 4 h of distillation. This finding suggested that it might be take a certain time for the endophytes to grow and enable the synthesis of specific enzymes to break the glycosidic bonds that unite the polysaccharides to the plant cell wall and thus, causing ruptures in the oil storage glands which will facilitate extraction [ 2 ]. Fig.…”
Section: Resultsmentioning
confidence: 99%
“…Essential oils are volatile oils extracted from aromatic plants that capture the aromatic plant’s essence and offer many health-related benefits through their interesting biological activities that include: the antibacterial, antioxidant, antiviral, insecticidal, activities etc. [ 2 – 4 ]. As a result, the worldwide essential oil market demand was 226.8 kilotons in 2018 and is expected to expand to 404.2 in 2025 [ 3 ].…”
Section: Introductionmentioning
confidence: 99%
“…Unfortunately, adoption of this technique to satisfy the growing demand for essential oil production is insufficient because it’s hindered by longer extraction times: 7 h according to Variyana et al [ 7 ] and Widayat et al [ 8 ] and low yield of extraction [ 9 , 10 ] : 0.6–5.5% [ 1 , 11 – 14 ] over 18% as prescribed by Sankara et al [ 15 ] for aromatics plants. Point is, the recalcitrant and endogenous oil body structure of the aromatic plant tissue that inhibits the migration of the extractant and the release of intracellular metabolites [ 2 , 4 , 9 , 10 , 16 ]. Inevitably, it follows back a large quantity of residues that could still contain essential oil in addition of being abundant in phenolic compounds, oligomers and flavonoid glycosides with various biologically active principles [ 17 – 20 ].…”
Section: Introductionmentioning
confidence: 99%
“…Wei-Qian et al [ 31 ] improved with the use of enzymes by solid-state fermentation the extraction rate of essential oil from goyava leaves by 6.53 times that of the unfermented group, while Costa et al [ 2 ] for Croton argyrophyllus leaves got an improve in the essential oil yield from fresh leaves subjected to enzymatic pre-treatment by solid state fermentation of 9.35% and that for dry leaves by 6.77%. Nurhandianty et al [ 32 ] too, got an improve in the yield and quality characteristics of keffir lemon oil of 20% compared to unfermented leaves by solid fermentation pre-treatment using tempe yeast.…”
The solid waste of
Curcuma longa
rhizomes generated after its cold juice process making is mostly unused and discarded even though they can contain essential oil. Conventional techniques such as hydrodistillation can be used to extract essential oil, but this generally results in low essential oil yield and inefficient extraction time. Solid-state fermentation as a pretreatment of distillation could improve the yield of essential oil. In this study, we evaluated the effect of solid state fermentation on the yield of extraction of
Curcuma longa
solid wastes essential oil. The solid-state fermentation was carried out naturally without any addition of inoculum and the extraction was performed by hydrodistillation. Under experimental conditions at room temperature (
) with a moisture content of 44% and anaerobically in the dark, the treatment of 7 days of solid state fermentation followed by 2 h of hydrodistillation provided the highest yield of 1.21% as compared to non-fermented of 0.35% and of 0.96% relative to the raw plant material representing an increase of 71% and 21% respectively. A set of experiments was then carried out by a Doehlert matrix to optimize the yield of extraction. Two independent variables, namely the distillation time and the fermentation time, were studied. Under optimal experimental conditions of 10 days and 4 h, a yield of 1.96% was obtained validating the statistical model. The solid state fermentation applied before the hydrodistillation step has been successful and proves its potential to improve the efficiency of essential oil extraction.
Graphical 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.
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