Solid-State Fermentation Of Cinnamon Bark Using Aspergillus Awamori To Increase Cinnamon Oil Yield Extracted Using Hydrodistillation, Maceration, And Soxhlet Extraction

Abstract

This research was conducted to determine the optimum fermentation time ofcinnamon (Cinnamomum burmannii) bark usingAspergillus awamori to degrade lignocellulose content in the cinnamon bark. Aspergillus awamoriinoculum, 108 cells/g, was added to the substrate and the fermentation was carried out at 25-30°C, ~0 W/cm2 light intensity and ~99% humidity for 0, 3, 6, and 9 days. Before the fermentation, the cellulose, hemicellulose, and lignin content in the cinnamon bark substrate were 15.37%, 27.83%, and 48.04%, respectively. The biggest decrease of cellulose, hemicellulose, and lignin occurred after 9 days of fermentation: 12.37%, 16.55%, and 39.95%, respectively. Cinnamon oil extraction was carried out using hydrodistillation, maceration and Soxhlet methods. The yield of cinnamon oil after 9 days of fermentation using the hydrodistillation, maceration and Soxhlet methods were 2.09%, 2.47%, and 3.01%, respectively. Composition of the cinnamon oilwas analysed using Gas Chromatography - Mass Spectrometry. The cinnamon oil primarily composed of cinnamaldehyde, and the concentration varies with fermentation time and extraction methods. A mathematical model was also developed to determine the diffusion coefficient of cinnamon oil during the extraction process that can be used predict the cinnamon oil yield. The results indicate that a higher diffusion coefficient of 2.36 x 10-11 m2/s was obtained for the hdyrodistillation method, followed by Soxhlet (1.44 x 10-11 m2/s) and maceration (1.42 x 10-12 m2/s). The mathematical model can predict the cinnamon oil yield for all extraction methods reasonably well.