The effect of commercial enzyme preparation-assisted maceration on the yield, quality, and bioactivity of essential oil from waste carrot seeds (&lt;em&gt;Daucus carota&lt;/em&gt; L.)

Śmigielski, Krzysztof; Majewska, Małgorzata; Kunicka-Styczyńska, Alina; Gruska, Radosław; Stańczyk, Łukasz

doi:10.3989/gya.0467141

“…While a sharp incrase was obtained to about 71% compared to the non fermented residues. Our result, is therefore higher than the one obtained by [32] from Kaffir lemon oil with tempeh yeast (71% Vs 20% of increase) and the one of carrot seeds oil using commercial enzymes (71% Vs 48%) by [4].…”

Section: Yield Of Extractioncontrasting

confidence: 72%

“…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][3] [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 hours according to Variyana et al [7] and Widayat et al [8] and low yield of extraction [9,10] : 0.6% -5.5% [1] [11], [12][13] [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 [16][9] [2][10] [4]. 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][18][19] [20].…”

Section: Introductionmentioning

confidence: 99%

“…Nurhandianty et al [32] too, got an improve in the yield and quality characteristics of kaffir lemon oil of 20% compared to unfermented leaves by solid fermentation pretreatment using tempeh yeast. Smigielski et al [4] ot an increase of 48% on the yield of extraction of essential oil from waste carrot seed by solid-state fermentation using commercial enzymes.…”

Section: Introductionmentioning

confidence: 99%

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Effect of Solid-State Fermentation on the essential oil yield of Curcuma longa residues

Boum

¹

,

Tegoundio

²

,

Anoh

³

2021

Preprint

0

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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 and anaerobically in the dark, the treatment of 7 days of solid state fermentation followed by 2h 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

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“…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%

Effect of Solid-State Fermentation on the Essential Oil Yield of Curcuma longa Residues

Boum

¹

,

Djuffo²,

Anoh³

et al. 2022

Waste Biomass Valor

1

0

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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

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Generation of bioactive peptides during food processing

Toldrá

¹

,

Reig

²

,

Aristoy

³

2018

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30 31 Large amounts of peptides are naturally generated in foods through the proteolysis 32 phenomena taking place during processing. Such proteolysis is carried out either by 33 endogenous enzymes in ripened foods or by the combined action of endogenous and 34 microbial enzymes when fermented. Food proteins can also be isolated and hydrolysed 35 by peptidases to produce hydrolysates. Endo-peptidases act first followed by the 36 successive action of exo-peptidases (mainly, tri-and di-peptidylpeptidases, 37 aminopeptidases and carboxypeptidases). The generated peptides may be further 38 hydrolysed through the gastrointestinal digestion resulting in a pool of peptides with 39 different sequences and lengths, some of them with relevant bioactivity. However, these 40 peptides should be absorbed intact through the intestinal barrier and reach the blood 41 stream to exert their physiological action. This manuscript is reporting the enzymatic 42 routes and strategies followed for the generation of bioactive peptides.

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The effect of commercial enzyme preparation-assisted maceration on the yield, quality, and bioactivity of essential oil from waste carrot seeds (<em>Daucus carota</em> L.)

Cited by 5 publications

References 17 publications

Effect of Solid-State Fermentation on the essential oil yield of Curcuma longa residues

Effect of Solid-State Fermentation on the essential oil yield of Curcuma longa residues

Effect of Solid-State Fermentation on the Essential Oil Yield of Curcuma longa Residues

Generation of bioactive peptides during food processing

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