Abstract: Effect of enzyme on the yield and chemical composition of Artemisia campestris essential oil is reported in the present study. It was demonstrated that enzyme facilitated the extraction of essential oil with increase in oil yield and did not affect any noticeable change in flavour profile of the volatile oil. Essential oil was tested for antibacterial activity using Escherichia coli; which was extremely sensitive against control with the largest inhibition (29mm), whereas Staphylococcus aureus was the most sensitive against essential oil obtained from enzymatic pre-treatment with the largest inhibition zone (25mm). The antioxidant activity of the essential oil with hemicellulase pre-treatment (EO2) and control sample (EO1) was determined through reducing power. It was significantly lower than the standard drug (vitamin C) in this order: vitamin C˃EO2˃EO1.
Abstract: The dilute acid pretreatment and enzymatic
saccharification of lignocellulosic substrate, cogon grass (Imperata
cylindrical, L.) was optimized prior ethanol fermentation using
simultaneous saccharification and fermentation (SSF) method. The
optimum pretreatment conditions, temperature, sulfuric acid
concentration, and reaction time were evaluated by determining the
maximum sugar yield at constant enzyme loading. Cogon grass, at
10% w/v substrate loading, has optimum pretreatment conditions of
126°C, 0.6% v/v H2SO4, and 20min reaction time. These
pretreatment conditions were used to optimize enzymatic
saccharification using different enzyme combinations. The maximum
saccharification yield of 36.68mg/mL (71.29% reducing sugar) was
obtained using 25FPU/g-cellulose cellulase complex combined with
1.1% w/w of cellobiase, ß-glucosidase, and 0.225% w/w of
hemicellulase complex, after 96 hours of saccharification. Using the
optimum pretreatment and saccharification conditions, SSF of treated
substrates was done at 37°C for 120 hours using industrial yeast
strain HBY3, Saccharomyces cerevisiae. The ethanol yield for cogon
grass at 4% w/w loading was 9.11g/L with 5.74mg/mL total residual
sugar.