Abstract
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.
| Original language | English |
|---|---|
| Article number | 101058 |
| Journal | Food Bioscience |
| Volume | 42 |
| DOIs | |
| Publication status | Published - Aug 2021 |
Bibliographical note
Publisher Copyright:© 2021 Elsevier Ltd
Funding
Shi et al. (2005) reported that ellagic acid concentration of valonea tannins increased 1.47-fold and 1.78-fold after fermentation by A. niger and Candida utilis, respectively. Vattem and Shetty (2003) reported increase in ellagic acid concentration from 0.26 mg/g dm to 0.35 mg/g dm under SSF of cranberry pomace by Lentinus edodes. Madeira et al. (2014) showed that the orange waste fermented by Paecilomyces variotti for 120 h yielded ellagic acid at a concentration of 10 mg/g dm from an initial concentration of 0.7 mg/g dm. Sepulveda et al. (2018) achieved a yield of 21 mg/g ellagic acid from pomegranate husk polyphenols by using A. niger PSH under SSF which was performed with polyurethane foam as a support material. Fermentation of pomegranate peel seems to yield more ellagic acid compared to that of chestnut shell. This situation can be explained by more hydrolysable tannins of pomegranate peel corresponding to ellagitannins (Aguilar et al., 2008). However, chestnut shell tannins seem to be of the condensed type in view of their high Stiasny number (Vazquez et al., 2008).The authors are grateful to Dr. Randy Purves, College of Pharmacy and Nutrition, University of Saskatchewan, for collecting the LC-MS/MS data. This study was supported by Istanbul Technical University, Scientific Research Projects Fund (Project no: 39306). The authors are grateful to Dr. Randy Purves, College of Pharmacy and Nutrition, University of Saskatchewan, for collecting the LC-MS/MS data. This study was supported by Istanbul Technical University , Scientific Research Projects Fund (Project no: 39306 ).
| Funders | Funder number |
|---|---|
| Istanbul Technical University , Scientific Research Projects Fund | 39306 |
| Istanbul Technical University, Scientific Research Projects Fund | |
| University of Saskatchewan | |
| Stiftelsen för Strategisk Forskning |
Keywords
- Black Aspergillus spp.
- Chestnut shell
- Ellagic acid
- Plackett-Burman Design