Özet:

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.

Anahtar Kelimeler: