Optimization of the Enzyme Assisted Extraction of Essential Oil From the Leaves and Branches of Cinnamomum Cassia Using Box-Wilson Method

Abstract

The process of enzyme assisted extraction of essential oil from the leaves and branches of the Vietnamese aromatic plant Cinnamomum cassia was studied and optimized using a Box-Wilson central composite design consisting of 05 independent variables (pH, temperature T, time τ, concentration of the enzyme Laccase, and concentration of the enzyme Cellic Htec2) and two dependent variables (reducing sugar and yield of essential oil). Second-order polynomial equations were obtained for the responses, which fitted well with the experimental data. Optimal conditions for oil yield were found at pH = 5.2; T = 440C; τ = 5h30'; Laccase = 0.42 ml/g, and Cellic Htec2 = 1.15%. The experimental value (0.982% oil yield) was close to the predicted value (0.978%). The application of enzyme assisted extraction in combination with optimization using response surface methodology substantially improved the oil yield as compared with traditional method.

Fungal pretreatment to enhance the yield of phytochemicals and evaluation of α‐amylase and α‐glucosidase inhibition usingCinnamomum zeylanicum(L.) quills pressurized water extracts

“…In a recent study, some morphological characters (colour, surface texture, odour and moisture content) of the barks of SW and SG Cinnamon accessions were examined (Bich et al . 2017; Ariyarathne, Weerasuriya and Senarath 2018). There was a difference in the moisture content of SW (44%) and SG (17%).…”

“…The only study that reported the use of enzyme‐assisted methods to extract Cinnamon phytochemicals was by Bich et al . (2017). Accordingly, the aim of the current study was to improve the quality of Cinnamomum zeylanicum extracts using hydrolytic enzymes from fungal sources.…”

“…However, most of these observations were based on the extracts prepared using traditional hydro distillation, steam distillation and solvent extraction methods. The only study that reported the use of enzyme-assisted methods to extract Cinnamon phytochemicals was by Bich et al (2017). Accordingly, the aim of the current study was to improve the quality of Cinnamomum zeylanicum extracts using hydrolytic enzymes from fungal sources.…”

The effect of pectinase pretreatment on the extraction of essential oil from the seed kernels of Nutmeg (Myristica fragrans)

“…Consumers now pref er natural f ood ingredients to ones with synthetic chemical additives due to their toxic ef f ects (Sowbhagya et al, 2010;Yazdi et al, 2019). The increasing demand f or natural essential oils f or various applications has great ly inf luenced research in the area of oil extraction and recovery methods (Cheng et al, 2015;Bich et al, 2017). Pectinases are regarded as one of the most important enzymes used in the degradation of plant cell wall (Doughari et al, 2019;Okonji et al, 2019) and they account f or 25% of the enzymes used in f ood (Khatri et al, 2015;Anand et al, 2020) f or processes such as the extraction and clarif ication of f ruit juice, vegetable oil extraction, tea and cof f ee f ermentation, in alcoholic beverage and f ood industries etc (Kuhad et al, 2011;Madhu et al, 2015;Kubra et al, 2018;Adeyef a et al, 2020;Satapathy et al, 2020).…”

Solid State Fermentation of Orange Peels for Production of Cellulase, Pectinase and Recovery of Orange Oil using Aspergillus Species NCIM 1432.

“…The SSF provides anchorage for the growing microbial cultures and also prevents bacterial contamination due to low moisture content. There are several reports on production of various chemicals including isothiocyanates from Brassica vegetable, corn oil, palm oil, soyabean oil, coconut virgin oil, and citric acid by SSF and enzymes [12][13][14][15][16] The literature indicates that the SSF improves the production of enzymes, antibiotics, organic acids, pesticides, aroma, and bio-fuel. However, there are no reports on orange peel oil extraction by the generation of essential enzymes by fermentation [11,[17][18].…”