Bioconversion of Mandarin Orange Peels by Aspergillus oryzae and Penicillium sp.
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 c
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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: [email protected] D. Roy e-mail: [email protected] © 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
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et al. 2013). There has been no published research work on identification of volatile aroma components present in spoiled mandarin peel of fruits of Darjeeling district. Therefore, this present work focuses to investigate the production of valuable flavor compounds from peel oils of spoiled mandarins collected from Darjeeling district and it also helps to understand whether spoilage of mandarin peel can influence the bioconversion of the aroma particles (limonene, alpha pinene) to produce new flavor compounds such as carvone, perillen, carveol, terpineol, verbenone.
2 Materials and Methods 2.1 Collection of Plant Sample (Mandarin Fruits) Healthy mature ripe mandarin oranges were collected from Darjeeling District in West Bengal. The fruits were plucked from the trees during January–February. They were transported to the experimental lab in sterile bags and the peels were analyzed within 4 days after plucking.
2.2 Chemicals The chemicals (different analytical standards
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