Bioconversion of Mandarin Orange Peels
by Aspergillus oryzae and Penicillium sp.
Debarati Roy and Jayati Bhowal
Abstract The present study deals with the identification and determination of
flavor compounds present in the essential oils of mandarin (Citrus reticulata) peel
and fungal bioconverted mandarin peel. The essential oils of citrus fruits contain
volatile chemical compounds enriched with various medicinal properties. The peel
oils were extracted through solvent distillation method and analyzed by gas chromatography–mass spectrometry. The predominant aroma compounds were o-xylene,
alpha pinene, beta pinene, sabinene, limonene, limonene oxide, and decanal in fresh
mandarin peel oil. After bioconversion due to fungal infection, the infected peel
oils contained various newly produced volatile components such as perillen, citral,
carveol, terpineol, verbenone, and carvone.
Keywords Flavor · Mandarin peels · Gas chromatography–mass spectrometer ·
Bioconversion · Limonene
1 Introduction
Citrus fruits are one of the fruits that are mostly used in food, cosmetic industries
due to their contributions to flavors and antimicrobial activities. The peels are mainly
responsible for the essence of citrus fruits (Beltran et al. 2006). The essential oils of
citrus fruits are prepared by steam distillation, cold-pressing, or solvent extraction.
Citrus essential oils are obtained by cold-pressing or distillation from fruit peels.
There are several studies that have been concerned with the identification of aroma
compounds of mandarin peel oils. The cold-pressed essential oils of mandarin peel
contained a huge number (116) of aroma molecules and it also represented the highest
presence of limonene (80.3% w/w) along with gamma terpinene and myrcene (Choi
D. Roy · J. Bhowal (B)
Department of SOCSAT, Indian Institute of Engineering Science and Technology, Shibpur,
Howrah, India
e-mail: jayatibhowal@gmail.com
D. Roy
e-mail: roydebarati90@gmail.com
© Springer Nature Singapore Pte Ltd. 2021
D. Ramkrishna et al. (eds.), Advances in Bioprocess Engineering and Technology,
Lecture Notes in Bioengineering,
https://doi.org/10.1007/978-981-15-7409-2_2
13
by Aspergillus oryzae and Penicillium sp.
Debarati Roy and Jayati Bhowal
Abstract The present study deals with the identification and determination of
flavor compounds present in the essential oils of mandarin (Citrus reticulata) peel
and fungal bioconverted mandarin peel. The essential oils of citrus fruits contain
volatile chemical compounds enriched with various medicinal properties. The peel
oils were extracted through solvent distillation method and analyzed by gas chromatography–mass spectrometry. The predominant aroma compounds were o-xylene,
alpha pinene, beta pinene, sabinene, limonene, limonene oxide, and decanal in fresh
mandarin peel oil. After bioconversion due to fungal infection, the infected peel
oils contained various newly produced volatile components such as perillen, citral,
carveol, terpineol, verbenone, and carvone.
Keywords Flavor · Mandarin peels · Gas chromatography–mass spectrometer ·
Bioconversion · Limonene
1 Introduction
Citrus fruits are one of the fruits that are mostly used in food, cosmetic industries
due to their contributions to flavors and antimicrobial activities. The peels are mainly
responsible for the essence of citrus fruits (Beltran et al. 2006). The essential oils of
citrus fruits are prepared by steam distillation, cold-pressing, or solvent extraction.
Citrus essential oils are obtained by cold-pressing or distillation from fruit peels.
There are several studies that have been concerned with the identification of aroma
compounds of mandarin peel oils. The cold-pressed essential oils of mandarin peel
contained a huge number (116) of aroma molecules and it also represented the highest
presence of limonene (80.3% w/w) along with gamma terpinene and myrcene (Choi
D. Roy · J. Bhowal (B)
Department of SOCSAT, Indian Institute of Engineering Science and Technology, Shibpur,
Howrah, India
e-mail: jayatibhowal@gmail.com
D. Roy
e-mail: roydebarati90@gmail.com
© Springer Nature Singapore Pte Ltd. 2021
D. Ramkrishna et al. (eds.), Advances in Bioprocess Engineering and Technology,
Lecture Notes in Bioengineering,
https://doi.org/10.1007/978-981-15-7409-2_2
13