Bioconversion of Mandarin Orange Peels by Aspergillus oryzae …
1 9
Marostica and Pastore (2007) stated that cassava wastewater can be used in bioflavor
production by using fungi species like Aspergillus sp. or Penicillium sp. Penicillum
digitatum can convert (R)-(+)-limonene to pure (R)-(+)-a-terpineol in 8 h with a yield
of up to 93% (Adams et al. 2003). Citral was bioconverted into thymol, geraniol,
and nerol by Penicillium digitatum (Esmaeili and Tavassoli 2010). Fungi species like
Aspergillus sp. or Penicillium sp. grown in cassava wastewater could biotransform
R-(+)-limonene to R-(+)-a-terpineol. The microbial transformation of ferulic acid
is a great alternative source for natural vanillin (Zheng et al. 2007). Aspergillus
niger is used for biotransformations of different terpene compounds (Parshikov and
Sutherland 2014). The products of biotransformation of flavor compounds showed
good results of total antioxidant capacity, DPPH radical scavenging assay, and it
revealed good activity against cultured leukemic cells (Mario et al. 2009).
4 Conclusion
Peel oils of mandarin fruits contain so many flavor compounds that have various
antimicrobial and medicinal properties. This study may be helpful to reuse the fungiinfected peels of mandarin fruits as cheap substrate in the production of natural identical flavor compounds that are less toxic than chemical flavors. Some fungal strains
showed that the biotransformation of limonene, pinene yields several flavor components with economic value. This study is a new promising area in the production of
natural aromas.
References
Adams RP (1995) Identification of essential oil components by gas chromatography/mass
spectrometry. Allured Publishing Corporation, Carol Stream
Adams A, Demyttenaere JCR, De Kimpe N (2003) Biotransformation of (R)-(+)- and (S)-(−)limonene to α-terpineol by Penicillium digitatum—investigation of the culture conditions. Food
Chem 80(4):525–534
Beltran F, Perez-Lopez AJ, Jose Lopez-Nicolas M, Carbonell-Barrachina AA (2006) Effects of
mandarin cultivar on quality of mandarin juice. Food Sci Tech Int 14(4):307–313
Bozkurt T, Gulnaz O, Kacar YA (2017) Chemical composition of the essential oils from some citrus
species and evaluation of the antimicrobial activity. IOSR J Environ Sci Toxicol Food Technol
(IOSR-JESTFT) 11(10):29–33
Brat P, Gancel AL, Reynes RM, Brillouet JM (2001) Essential oils obtained by flash vacuumexpansion of peelsfrom lemon, sweet orange, mandarin and grapefruit. Fruits 56(6):395–402
Choi IS, Kim J-H, Wi SG, Kim KH, Bae H-J (2013) Bioethanol production from mandarin (Citrus
unshiu) peel waste using popping pretreatment. Appl Energy 102:204–210
Crowell PL (1999) Prevention and therapy of cancer by dietary monoterpenes. J Nutr 129:775–778
Elmaci Y, Altug T (2012) Mandarin peel aroma: Estimation by using headspace/GC/MS and
descriptive analysis techniques. Acta Aliment 41(1):131–139
Esmaeili A, Tavassoli A (2010) Microbial transformation of citral by Penicillium sp. Acta Biochim
Pol 57(3):265–268
1 9
Marostica and Pastore (2007) stated that cassava wastewater can be used in bioflavor
production by using fungi species like Aspergillus sp. or Penicillium sp. Penicillum
digitatum can convert (R)-(+)-limonene to pure (R)-(+)-a-terpineol in 8 h with a yield
of up to 93% (Adams et al. 2003). Citral was bioconverted into thymol, geraniol,
and nerol by Penicillium digitatum (Esmaeili and Tavassoli 2010). Fungi species like
Aspergillus sp. or Penicillium sp. grown in cassava wastewater could biotransform
R-(+)-limonene to R-(+)-a-terpineol. The microbial transformation of ferulic acid
is a great alternative source for natural vanillin (Zheng et al. 2007). Aspergillus
niger is used for biotransformations of different terpene compounds (Parshikov and
Sutherland 2014). The products of biotransformation of flavor compounds showed
good results of total antioxidant capacity, DPPH radical scavenging assay, and it
revealed good activity against cultured leukemic cells (Mario et al. 2009).
4 Conclusion
Peel oils of mandarin fruits contain so many flavor compounds that have various
antimicrobial and medicinal properties. This study may be helpful to reuse the fungiinfected peels of mandarin fruits as cheap substrate in the production of natural identical flavor compounds that are less toxic than chemical flavors. Some fungal strains
showed that the biotransformation of limonene, pinene yields several flavor components with economic value. This study is a new promising area in the production of
natural aromas.
References
Adams RP (1995) Identification of essential oil components by gas chromatography/mass
spectrometry. Allured Publishing Corporation, Carol Stream
Adams A, Demyttenaere JCR, De Kimpe N (2003) Biotransformation of (R)-(+)- and (S)-(−)limonene to α-terpineol by Penicillium digitatum—investigation of the culture conditions. Food
Chem 80(4):525–534
Beltran F, Perez-Lopez AJ, Jose Lopez-Nicolas M, Carbonell-Barrachina AA (2006) Effects of
mandarin cultivar on quality of mandarin juice. Food Sci Tech Int 14(4):307–313
Bozkurt T, Gulnaz O, Kacar YA (2017) Chemical composition of the essential oils from some citrus
species and evaluation of the antimicrobial activity. IOSR J Environ Sci Toxicol Food Technol
(IOSR-JESTFT) 11(10):29–33
Brat P, Gancel AL, Reynes RM, Brillouet JM (2001) Essential oils obtained by flash vacuumexpansion of peelsfrom lemon, sweet orange, mandarin and grapefruit. Fruits 56(6):395–402
Choi IS, Kim J-H, Wi SG, Kim KH, Bae H-J (2013) Bioethanol production from mandarin (Citrus
unshiu) peel waste using popping pretreatment. Appl Energy 102:204–210
Crowell PL (1999) Prevention and therapy of cancer by dietary monoterpenes. J Nutr 129:775–778
Elmaci Y, Altug T (2012) Mandarin peel aroma: Estimation by using headspace/GC/MS and
descriptive analysis techniques. Acta Aliment 41(1):131–139
Esmaeili A, Tavassoli A (2010) Microbial transformation of citral by Penicillium sp. Acta Biochim
Pol 57(3):265–268