Current Possibilities of Obtaining Rose Fragrance Essential Oil

Валентина Юріївна Поліщук, Олексій Мартем'янович Дуган

Abstract


Вackground. Rose essential oil is one of the most precious essential oils, which is in great demand and is widely used in perfumery and cosmetics, food and pharmaceutical industries. However, traditional methods of production have certain disadvantages; therefore, the biotechnological methods of obtaining rose fragrance essential oil become topical.

Оbjective. The aim is the analysis of current literary sources regarding the possibility of obtaining rose fragrance essential  oil by traditional and biotechnological methods, search of the most promising microorganisms for further research.

Methods. In this paper monitoring and analysis of domestic and foreign literature are carried out.

Results. The traditional methods of obtaining rose essential oil, its properties and use are considered. The genera of microorganisms which are able to synthesize fragrant compounds being constituent parts of rose essential oil are identified. Representatives of genus Eremothecium relate to prospective producers that synthesize riboflavin as well as components of rose essential oil (β-phenylethanol, geraniol, citronellol and nerol).

Conclusions. The economic reasonability of production on the basis of Eremothecium can be increased at the expense of application of complex obtaining riboflavin and essential oil for satisfaction of medical, pharmaceutical, cosmetic and food industry requirements.


Keywords


Rose essential oil; Fungi; Synthesis de novo; Producer; Eremothecium

References


L.K. Gurinovich and T.V. Puchkova, Essential Oils: Chemistry, Technology, Analysis and Application.Moscow,Russia: Shkola Kosmeticheskih Himikov, 2005 (in Russian).

S.A.Voytkevich, Essential Oils for Perfumes and Aromatherapy.Moscow,Russia: Pishchevaja Promyshlennost, 1999 (in Russian).

I.I. Sidorov et al., Technology of Natural Essential Oils and Synthetic Fragrances. Мoscow, USSR: Legkaja i Pishchevaja Promyshlennost, 1984 (in Russian).

A. Dobreva et al., “Chemical composition of different genotypes oil – bearing roses”, Bulgarian J. Agricultural Sci., vol. 19, no. 6, pp. 1213–1218, 2013.

N. Kovacheva et al., “Industrial cultivation of oil bearing rose and rose oil production in Bulgaria during 21st century, directions and challenges”, Biotechnol. Biotechl. Eq., vol. 24, no. 2, pp. 1793–1798, 2010.

E. Gunes, “Turkeyrose oil production and marketing: a review on problem and opportunities”, J. Applied Sci., vol. 5, no. 10, pp. 1871–1875, 2005.

M. Haghighi et al., “Research and current profile of Iranian production of damask rose (Rosa damascenа Mill.)”, Acta Horticulturae, vol. 769, pp. 449–455, 2008.

A.S. Shawl, “Rose oil in Kashimiri India”, Perfumer and Flavorist, vol. 34, pp. 2–5, 2009.

M.M. Karaman, “The direction of growth and production efficiency of Crimean essential oil products”, Ekonomika i Upravlenie, no. 1, pp. 44–46, 2005 (in Russian).

The Concept of Essential Oil Industry of the Autonomous Republic of Crimea, in Sbornik Normativno-Pravovyh Aktov Avtonomnoy Respubliki Krym, no. 6, p. 195, 2008 (in Russian).

S. Ulusoy et al., “Tocopherol, carotene, phenolic contents and antibacterial properties of rose essential oil, hydrosol and absolute”, Curr. Microbiol., vol. 59, pp. 554–558, 2009.

K.H.C. Baser and N. Arslan, “Oil Rose (Rosa damascena)”, in Medicinal and Aromatic Plants of the World, vol. 2, Medici­nal and Aromatic Plants of the Middle-East. Springer, 2014, pp. 281–304.

G. Özkan et al., “Antioxidant and antibacterial activities of Rosa damascena flower extracts”, Food Sci. Technol. Int., vol. 10, pp. 277–281, 2004.

V. Gochev et al., “Comparative evaluation of antimicrobial activity and composition of rose oils from various geographic origins, in particular Bulgarian rose oil”, Nat. Prod. Commun., vol. 3, pp. 1063–1068, 2008.

E.J. Vandamme, “Bioflavours and fragrances via fungi and their enzymes”, Fungal Diversity, vol. 13, pp. 153–166, 2003.

M.A. Longo and M.A. Sanroman, “Production of food aroma compounds: microbial and enzymatic methodologies”, Food Technol. Biotechnol., vol. 44, no. 3, pp. 335–353, 2006.

A. Haeusler and T. Muench, “Microbial production of natural flavors”, ASM News, vol. 63, no.10, pp. 551–559, 1998.

U. Krings and R.G. Berger, “Biotechnological production of flavours and fragrances”, Appl. Microbiol. Biotechnol., vol. 49, pp. 1–8, 1998.

L. Janssens et al., “Production of flavours by microorganisms”, Process Biochem., vol. 27, pp. 195–215, 1992.

CBS Database of Fungal Names [Online]. Available: http://www.indexfungorum.org

J.L. Bicas et al., “Biotechnological production of bioflavors and functional sugars”, Ciencia e Technologia de Alimentos, vol. 30, no. 1, pp. 7–18, 2010.

A.I. Shpichka and E.F. Semenova, “Comparative characteristic of microorganisms that synthesize volatile fragrant substances de novo”, Fundamental'nye Issledovanija, no. 8, pp. 1113–1124, 2013 (in Russian).

E.F. Semenova et al., “About explanation of elaboration of essential Eremothecium oil biotechnology”, Int. J. Experimental Education, no. 3, pp. 35–36, 2012.

E.F. Semenova et al., “Some pharmbiotechnological characteristics of Еremothecium, producer of ribofl avin and essential oil”, Int. J. Appl. Fundamental Res., no. 1, pp. 170–172, 2012.

A.I. Shpichka and E.F. Semenova, “The current state and prospects of biotechnology based on Eremothecium – riboflavin and essential oils produce”, Uspehi Sovremennogo Estestvoznanija, no. 11, pp. 87–98, 2013 (in Russian).

А.N. Pogorelskaja et al., “About the biosynthesis of essential oil components fungus Eremothecium ashbyi (structural and functional features)”, Vestnik Rossiyskoy Akademii Sel's'ko-Hozjajstvennyh Nauk, no. 1, pp. 83–85, 2003 (in Russian).

O.G. Mameeva et al., “Screening of 2-phenylethanol producers among yeasts from the genera Saccharomyces and Kluyveromyces”, Mikologiya i Fitopatologiya, vol. 42, no. 2, pp. 185–190, 2008 (in Russian).

F.M. Carrau et al., “De novo synthesis of monoterpenes by Saccharomyces cerevisiae wine yeasts”, FEMS Microbiol. Lett., vol. 243, pp. 107–115, 2005.

V.Yu. Polishchuk et al., “Morphological and cultural and biosynthetic properties of Eremotecium ashbyi Guill.”, Naukovi Visti NTUU KPI, no. 3, pp. 74–78, 2011 (in Ukrainian).

V.Yu. Polishchuk et al., “The growth rates and the accumulation dynamics of riboflavin of ray fungus Eremothecium аshbyi Guillier.”, Naukovi Visti NTUU KPI, no. 3, pp. 73–77, 2014 (in Ukrainian).

V. Pujari and T.S. Chandra, “Statistical optimization of medium components for improved synthesis of riboflavin by Eremothecium ashbyi”, Bioproc. Biosyst. Eng., vol. 23, no. 3, рр. 303–307, 2000.

A.E. Kalingan and Chung-Min Liao, “Influence of type and concentration of flavinogenic factors on production of riboflavin by Eremothecium ashbyi NRRL 1363”, Bioresource Technol., vol. 82, рр. 219–224, 2002.


GOST Style Citations


  1. Гуринович Л.К., Пучкова Т.В. Эфирные масла: химия, технология, анализ и применение. – М.: Школа косметических химиков, 2005. – 192 с.

  2. Войткевич С.А. Эфирные масла для парфюмерии и ароматерапии. – М.: Пищевая пром-сть, 1999. – 284 с.

  3. Технология натуральных эфирных масел и синтетических душистых веществ / И.И. Сидоров, Н.А. Турышева, Л.П. Фалеева, Е.И. Ясюкевич – М.: Легкая и пищевая пром-сть, 1984. – 368 с.

  4. Chemical composition of different genotypes oil – bearing roses / A. Dobreva, A. Velcheva, V. Bardarov, K. Bardarov // Bulgarian J. Agricultural Sci. – 2013. – 19, № 6. – Р. 1213–1218.

  5. Kovacheva N., Rusanov K., Atanassov I. Industrial cultivation of oil bearing rose and rose oil production in Bulgaria during 21st century, directions and challenges // Biotechnol. Biotech. Eq. – 2010. – 24, № 2. – P. 1793–1798.

  6. Gunes E. Turkey rose oil production and marketing: a review on problem and opportunities // J. Appl. Sci. – 2005. – 5, № 10. – P. 1871–1875.

  7. Research and current profile of Iranian production of damask rose (Rosa damascenа Mill.) / M. Haghighi, A. Tehranifar, A. Nikbakht, M. Kafi // Acta Horticulturae. – 2008. – 769. – P. 449–455.

  8. Shawl A.S. Rose oil in Kashimiri India // Perfumer and Flavorist. – 2009. – 34. – P. 2–5.

  9. Караман М.М. Направления роста и эффективности производства эфиромасличной продукции Крыма // Экономика и управление. – 2005. – № 1. – С. 44–46.

  10. Концепция развития эфиромасличной отрасли Автономной Республики Крым // Сборник нормативно-правовых актов Автономной Республики Крым. – 2008. – № 6. – С. 195, ст. 455.

  11. Ulusoy S., Bosgelmez-Tinaz G., Secilmis-Canbay H. Tocopherol, carotene, phenolic contents and antibacterial properties of rose essential oil, hydrosol and absolute // Curr. Microbiol. – 2009. – 59. – P. 554–558.

  12. Baser K.H.C., Arslan N. Oil Rose (Rosa damascena) // Medicinal and Aromatic Plants of the World. – Springer, 2014. – Vol. 2. Medicinal and Aromatic Plants of the Middle-East. – Р. 281–304.

  13. Antioxidant and antibacterial activities of Rosa damascena flower extracts / G. Özkan, O. Sagdic, N.G. Baydar, H. Baydar // Food Sci. Technol. Int. – 2004. – 10. – Р. 277–281.

  14. Comparative evaluation of antimicrobial activity and composition of rose oils from various geographic origins, in particular Bulgarian rose oil / V. Gochev, K. Wlcek, G. Buchbauer et al. // Nat. Prod. Commun. – 2008. – 3. – Р. 1063–1068.

  15. Vandamme E.J. Bioflavours and fragrances via fungi and their enzymes // Fungal Diversity. – 2003. – 13. – P. 153–166.

  16. Longo M.A., Sanroman M.A. Production of food aroma compounds: microbial and enzymatic methodologies // Food Technol. Biotechnol. – 2006. – 44, № 3. – P. 335–353.

  17. Haeusler A., Muench T. Microbial production of natural flavors // ASM News. – 1998. – 63, № 10. – P. 551–559.

  18. Krings U., Berger R.G. Biotechnological production of flavours and fragrances // Appl. Microbiol. Biotechnol. – 1998. – 49. – P. 1–8.

  19. Production of flavours by microorganisms / L. Janssens, H.L. De Pooter, N.M. Schamp, E.J. Vandamme // Process Biochem. – 1992. – 27. – P. 195–215.

  20. База даних CBS Database of Fungal Names [Електронний ресурс]. – URL: http://www.indexfungorum.org

  21. Biotechnological production of bioflavors and functional sugars / J.L. Bicas, J.C. Silva, A.P. Dionisio, G.M. Pastore // Ciencia e Technologia de Alimentos. – 2010. – 30, № 1. – P. 7–18.

  22. Шпичка А.И., Семенова Е.Ф. Сравнительная характеристика микроорганизмов, синтезирующих de novo летучие душистые вещества // Фундаментальные исследования. – 2013. – № 8. – С. 1113–1124.

  23. Semenova E.F., Shpichka A.I., Moiseeva I.Ya. About explanation of elaboration of essential Eremothecium oil biotechnology // Int. J. Experimental Education. – 2012. – № 3. – P. 35–36.

  24. Semenova E.F., Shpichka A.I. Some pharmbiotechnological characteristics of Еremothecium, producer of ribofl avin and essential oil // Int. J. Appl. Fundamental Res. – 2012. – № 1. – Р. 170–172.

  25. Шпичка А.И., Семенова Е.Ф. Современное состояние и перспективы развития биотехнологии на основе эремотеция – продуцента рибофлавина и эфирного масла // Успехи современного естествознания. – 2013. – № 11. – С. 87–98.

  26. О биосинтезе компонентов эфирного масла грибом Eremothecium ashbyi (структурно-функциональные особенности) / А.Н. Погорельская, П.С. Бугорский, Е.Ф. Семенова и др. // Вестник Рос. академии с.-х. наук. – 2003. – № 1. – С. 83–85.

  27. Мамеева О.Г., Нагорная С.С., Подгорский В.С. Скрининг продуцентов 2-фенилэтанола среди дрожжей родов Saccharomyces и Kluyveromyces // Микология и фитопатология. – 2008. – 42, вып. 2. – С. 185–190.

  28. De novo synthesis of monoterpenes by Saccharomyces cerevisiae wine yeasts / F.M. Carrau, K. Medina, E. Boido et al. // FEMS Microbiol. Lett. – 2005. – 243. – P. 107–115.

  29. Поліщук В.Ю., Маланюк М.І., Дуган О.М. Морфолого-культуральні і біосинтетичні властивості Eremotecium ashbyi Guill. // Наукові вісті НТУУ “КПІ”. – 2011. – № 3. – С. 74–78.

  30. Поліщук В.Ю., Маланюк М.І., Дуган О.М. Динаміка росту та накопичення рибофлавіну аскоміцетом Eremothecium ashbyi Guillier. // Наукові вісті НТУУ “КПІ”. – 2014. – № 3. – С. 73–77.

  31. Pujari V., Chandra T.S. Statistical optimization of medium components for improved synthesis of riboflavin by Eremothecium ashbyi // Bioprocess Eng. – 2000. – 23. – P. 303–307.

  32. Kalingan A.E., Chung-Min Liao. Influence of type and concentration of flavinogenic factors on production of riboflavin by Eremothecium ashbyi NRRL 1363 // Bioresource Technol. – 2002. – 82. – P. 219–224.




DOI: https://doi.org/10.20535/1810-0546.2016.3.64976

Refbacks

  • There are currently no refbacks.


Copyright (c) 2017 NTUU KPI