Development of a bioprocess for production of ellagic acid from chestnut (Castanea sativa Mill.) waste by fermentation with Aspergillus spp.

Gulsunoglu-Konuskan Z., Karbancıoğlu Güler H. F., Kılıç Akyılmaz M.

FOOD BIOSCIENCE, cilt.42, 2021 (SCI-Expanded) identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 42
  • Basım Tarihi: 2021
  • Doi Numarası: 10.1016/j.fbio.2021.101058
  • Dergi Adı: FOOD BIOSCIENCE
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus, Food Science & Technology Abstracts, INSPEC
  • Anahtar Kelimeler: Chestnut shell, Black Aspergillus spp, Ellagic acid, Plackett-Burman Design, SOLID-STATE FERMENTATION, ANTIOXIDANT ACTIVITY, ELLAGITANNINS, OPTIMIZATION, DEGRADATION, EXTRACTION, RELEASE, TANNINS, PHENOL, NIGER
  • İstanbul Teknik Üniversitesi Adresli: Evet

Özet

Ellagic acid is a polyphenol found in plant-based foods with health benefits. In this study, valorization of chestnut shell (shell: inner pellicle and peel) to produce ellagic acid by fungal fermentation was investigated. Newly isolated black Aspergillus spp. (A. aculeatus ZGM6, A. japonicus ZGM4, A. niger ZDM2, A. tubingensis ZDM1) were screened to evaluate their potential for fermentation. LC-MS/MS and HPLC-PDA were carried out to identify ellagic acid and its derivatives in the fermentation medium. A. japonicus ZGM4 was found to yield the highest level of ellagic acid and used as the test microorganism to determine optimum fermentation conditions. Optimization studies were conducted by the Plackett-Burman Design followed by the Central Composite Design. Concentrations of lactose and yeast extract and fermentation time were found as effective factors on ellagic acid yield. Fermentation of chestnut shell under the optimized conditions (11.5 g/L lactose, 5.9 g/L yeast extract, 140 h) generated 6-fold increase in concentration of ellagic acid. Chestnut shell can be utilized as a natural source of ellagic acid that could be further enriched by fermentation.