Effect of Pectin Biodegradation with Aspergillus niger on Total Flavonoid Content of Citrus limon L.)

Abstract

Lemon peel and leaf as well as lower grade of lemon contain a considerable amount of flavonoid which can be extracted to produce a valuable product. The presence of pectin in lemon hinders the extraction of flavonoid compound. This research was conducted to examine the effect of pectin biodegradation of lemon leaf, peel, and lower grade fruit using solid-state fermentation towards the yield of pectin, crude flavonoid, and total flavonoid content. Fermentation was carried out with the help of Aspergillus niger at 30℃ for 3, 5, 7, and 9 days of cultivation time. Pectin was extracted from the fermentation broth using citric acid. Crude flavonoid was extracted using maceration and stirred about 500 rpm at 50℃ for 40 minutes. Total flavonoid content was analyzed using a spectrophotometer. The optimum cultivation time of Aspergillus niger with leaf and peel was 9 days with a pectin yield from lemon leaf was 0.43% dry weight and the pectin yield from lemon peel was 0.04% dry weight. As for the lower grade fruit, a cultivation time for 7 days showed an optimal result with a pectin yield of 0.08% dry weight. The total flavonoid content in the leaf increased up to 94.3% (1.06 mg of the quercetin equivalents per g of substrate) whereas the total flavonoid content in the peel and lower grade fruit increased up to 42% (0.12 mg of the quercetin equivalents per g of substrate) and 48% (0.021 mg of the quercetin equivalents per g of substrate), respectively. These results highlighted the potential valorization of Citrus limon L. as an alternative source for producing flavonoid in food and pharmaceutical industry.

Solid State Fermentation of Turmeric Rhizomes with Aspergillus SP. To Improve Yield and Composition of Extracted Turmeric Oil

“…Stocks of Aspergillus niger, Aspergillus oryzae, and Aspergillus awamori were obtained from the Microbiology Laboratory, School of Life Sciences and Technology, Institut Teknologi Bandung. Each species of fungi was cultivated in a semisolid potato dextrose agar (PDA) medium with a concentration of 39 g/L [15]. The PDA medium was sterilized using an autoclave (121 ºC, 1.5 atm).…”

“…Fungi from genus Aspergillus, such as Aspergillus niger, Aspergillus oryzae, and Aspergillus awamori, are capable of being starch-degrading agents in turmeric because they are able to produce polysaccharide-breaking hydrolytic enzymes, such as amylase enzymes [12][13][14][15][16]. These three specific types of fungi were selected because they could survive the antimicrobial compounds of turmeric [4].…”

BIODELIGNIFICATION OF LEMON PEELS USING Aspergillus sp. TO IMPROVE YIELD AND COMPOSITION OF EXTXRACTED LEMON OIL

“…The inoculation was carried out under aseptic conditions. The fermentation was conducted for 0, 3, 6, and 9 days and the relative humidity was set constant (99%) [20,21]. Excess water collected in the container trays was returned to the substrate tray once a day throughout the fermentation process.…”