112,078 research outputs found
Purification of kojic acid
No full textThe present invention provides a method of purifying kojic acid from fermentation broth by repeated crystallization in solvents to obtain suitable kojic acid crystal size and structure, which is free from impurities such as pigments, metals and the like. Accordingly, the present method comprises the steps of: (i) obtaining kojic acid solution from a fermentation broth; (ii) dissolving the kojic acid solution in a solvent or a mixture of solvents with appropriate volume to maintain the kojic acid solution at a concentration of 80 g/l to 100 g/l; (iii) agitating the concentrated kojic acid solution at 50 to 100 rpm; (iv) removing the solvent or mixture of solvents contained in the concentrated kojic acid solution by way of evaporation at 50°C to 80°C; (v) maintaining the temperature of the concentrated kojic acid solution at 5°C to 35°C for up to 10 hour to form kojic acid crystals; (vi) separating the kojic acid crystals; and (vii) repeating the steps of (ii) through (vi) for more than once in order to form high purity kojic acid crystals, which are free from impurities
The Isolation Of Kojic Acid Producing Fungi And The Optimization Of Kojic Acid Production
No full textA local strain of fungus, which was found to be a high kojic acid
producer has been isolated from Morning glory flower (Bixa orellana) using
glucose-peptone medium. The pure strain was obtained through several steps of
monospore isolation procedures using spread plate technique and identified by
International Mycological Institute as Aspergillus flavus Link.Optimization of medium composition and cultural conditions for kojic
acid production by this fungus were carried out in shake flask. The development
of dissolved oxygen tension (DOT) control strategies aimed at improving kojic
acid production by this strain was carried out using 1.5 L stirred tank reactor
with automatic pH and DOT control systems. Initial culture pH 3 was found to POLO be optimum for kojic acid production. This strain was able to grow and produce
kojic acid in various carbon sources such as glucose, starch, sucrose and xylose.
However, the highest production of kojic acid was obtained at 100 g/L (w/v)
glucose. In addition, 5 g/L of yeast-extract was found to be the best nitrogen
source for fungal growth and enhancement of kojic acid production. Addition
of 4% (v/v) of methanol to glucose yeast-extract medium increased kojic acid
production by two times. The optimized medium for kojic acid production for
this strain was proposed and the medium consisted of 100 g/L glucose, 1.0 g/L
KH2PO4,0.5 g/L MgSO4. 7H20, 5.0 g/L yeast-extract and 4% methanol. Using
this optimal medium the maximum kojic acid production in batch fermentation
using shake flask was 39 g/L. This fermentation gave yield and productivity of
0.04 g/g and 0.07 g/L/h, respectively and is comparable to that reported in the
literature for industrial strain. The DOT control strategy for the improvement of the kojic acid
production by this strain was also developed. By controlling DOT at 80%
saturation during growth phase and then switched to 30% saturation during
production phase, increased the production of kojic acid by about two times as
compared to uncontrol fermentation in the stirred tank fermenter which only
produced maximum concentration of kojic acid of 15 g/L.. The effect of the addition of yeast-extract during the fermentation was
also investigated using a constant fed-batch culture. The addition of 15 g/L
yeast-extract at constant flow rate of 3.2 ml/h during the production phase caused
excessive mycelial growth and decreased kojic acid production
Production of Kojic Acid from Sago ‘Hampas’
No full textKojic acid is a depigmenting agent that has diverse industrial application particularly in cosmetics, food and health care industries. This research attempts to study production of kojic acid from sago ‘hampas’ via solid state fermentation (SSF) by using Aspergillus flavus Link 44-1 and Aspergillus flavus NSH9 as the dual strain inoculant. In the preliminary studies of kojic acid production, a maximum yield of 3.651 g/L, 3.332 g/L, and 3.999 g/L was produced via SSF using A. flavus NSH9, A. flavus Link 44-1, and A mixture of both strains respectively. Optimization of cultural conditions for kojic acid was conducted using the Response Surface Methodology (RSM). The process parameters studied were initial moisture content (50-90%, v/w), inoculum size (5-35%, v/w), urea concentration (0.5-3.5%, v/w), mineral salts solution (5-35%, v/w), and incubation time (9-21 days). Optimization of kojic acid production was successful as the yield of kojic acid obtained was higher than the predicted value in the RSM. A maximum yield of 3.102 g/L, 2.745 g/L, and 3.102 g/L was produced via SSF using A. flavus NSH9, A. flavus Link 44-1, and A mixture of both strains respectively
SCCS Opinion on Kojic Acid - SCCS/1637/21 - Final version
No full textInternational audienceSCCS Opinion on Kojic Acid - SCCS/1637/21 - Final versionU. Bernauer, L. Bodin, Q. Chaudhry, P.J. Coenraad, M. Dusinska, J. Ezendam, E. Gaffet, C. L. Galli, B. Granum, E. Panteri, V. Rogiers, Ch. Rousselle, M. Stepnik, T. Vanhaecke, S. Wijnhoven, A. Koutsodimou, W. Uter, N. von GoetzThe SCCS adopted this document at its plenary meeting on 15 and 16 March 2022 (85 Pages)Mise en ligne 17 Mars 2022https://ec.europa.eu/health/publications/kojic-acid_enDescriptionSCCS members: U. Bernauer, L. Bodin, Q. Chaudhry, P.J. Coenraads (Chairperson), M. Dusinska, J. Ezendam, E. Gaffet, C.L. Galli, B. Granum, E. Panteri, V. Rogiers (Rapporteur), Ch. Rousselle, M. Stepnik, T. Vanhaecke (Rapporteur), S. WijnhovenSCCS external experts: A. Koutsodimou, W. Uter, N. von GoetzContact:[email protected] request from: European CommissionSCCS Number: SCCS/1637/21Adopted on: 15-16 March 2022Conclusion of the opinion:(1) In light of the data provided and taking under consideration the concerns related to potential endocrine disrupting properties of Kojic acid, does the SCCS consider Kojic acid safe when used in cosmetic products up to a maximum concentration of 1 %?On the basis of the safety assessment, and considering the concerns related to potential endocrine disrupting properties of Kojic acid, the SCCS is of the opinion that Kojic acid is not safe when used as a skin lightening agent in cosmetic products at concentrations of up to 1%.(2) Alternatively, what is according to the SCCS the maximum concentration considered safe for use of Kojic acid in cosmetic products?In the SCCS’s opinion, the use of Kojic acid as a skin lightening agent in cosmetic products is safe for the consumer up to a maximum concentration of 0.7% Kojic acid in the final product.(3) Does the SCCS have any further scientific concerns with regard to the use of Kojic acid in cosmetic products?As Kojic acid is sometimes added to peeling agents, a weakened skin barrier may be of additional concern because of greater dermal absorption.Only the topical use of Kojic acid in cosmetics has been considered in this Opinion. Other uses (e.g. food) of natural or synthetic sources have not been considered.As far as the derivatives of Kojic acid are concerned, e.g. esters of Kojic acid such as Kojic acid dipalmitate and Kojic acid isopalmitate, and derivatives such as chloro-Kojic acid, these have not been included in this Opinion as no data has been submitted.Keywords:SCCS, revision, scientific opinion, Kojic acid, CAS No 501-30-4, EC No 207-922-4, Regulation 1223/2009Opinion to be cited as:SCCS (Scientific Committee on Consumer Safety), scientific opinion on Kojic acid, preliminary version of 26-27 October 2021, final version of 15-16 March 2022, SCCS/1637/21
SCCS Opinion on Kojic Acid - SCCS/1637/21 - Preliminary version
No full textInternational audienceKojic acidSCCS members: U. Bernauer, L. Bodin, Q. Chaudhry, P.J. Coenraads (Chairperson), M. Dusinska, J. Ezendam, E. Gaffet, C.L. Galli, B. Granum, E. Panteri, V. Rogiers, Ch. Rousselle, M. Stepnik, T. Vanhaecke (Rapporteur), S. WijnhovenSCCS external experts: A. Koutsodimou, W. Uter, N. von GoetzContact: [email protected] request from: European CommissionSCCS Number: SCCS/1637/21Adopted on: 26-27 October 2021Conclusion of the opinion:(1) In light of the data provided and taking under consideration the concerns related to potential endocrine disrupting properties of Kojic acid, does the SCCS consider Kojic acid safe when used in cosmetic products up to a maximum concentration of 1 %?On the basis of the safety assessment, and considering the concerns related to potential endocrine disrupting properties of Kojic acid, the SCCS is of the opinion that the concentration of 1% Kojic acid is not safe for the intended use in cosmetic products.(2) Alternatively, what is according to the SCCS the maximum concentration considered safe for use of Kojic acid in cosmetic products?Without specific data on the different cosmetic products containing Kojic acid, the SCCS is unable to advice on the safe concentration of Kojic acid in individual cosmetic products. As an example, for the combined twice a day use of face cream and hand cream, the maximum concentration of Kojic acid should not exceed 0.04%.(3) Does the SCCS have any further scientific concerns with regard to the use of Kojic acid in cosmetic products?As Kojic acid is sometimes added to peeling agents, a weakened skin barrier may be of additional concern because of greater dermal absorption.Only the topical use of Kojic acid in cosmetics has been considered in this Opinion. Other uses (e.g. food) of natural or synthetic sources have not been considered.As far as the derivatives of Kojic acid are concerned, e.g. esters of Kojic acid such as Kojic acid dipalmitate and Kojic acid isopalmitate, and derivatives such as chloro-Kojic acid, these have not been included in this Opinion as no data has been submitted.Keywords:SCCS, revision, scientific opinion, Kojic acid, CAS No 501-30-4, EC No 207-922-4, Regulation 1223/2009Opinion to be cited as:SCCS (Scientific Committee on Consumer Safety), scientific opinion on Kojic acid, preliminary version of 26-27 October 2021, SCCS/1637/21
SCCS Opinion on Kojic Acid - SCCS/1637/21 - Preliminary version
No full textInternational audienceKojic acidSCCS members: U. Bernauer, L. Bodin, Q. Chaudhry, P.J. Coenraads (Chairperson), M. Dusinska, J. Ezendam, E. Gaffet, C.L. Galli, B. Granum, E. Panteri, V. Rogiers, Ch. Rousselle, M. Stepnik, T. Vanhaecke (Rapporteur), S. WijnhovenSCCS external experts: A. Koutsodimou, W. Uter, N. von GoetzContact: [email protected] request from: European CommissionSCCS Number: SCCS/1637/21Adopted on: 26-27 October 2021Conclusion of the opinion:(1) In light of the data provided and taking under consideration the concerns related to potential endocrine disrupting properties of Kojic acid, does the SCCS consider Kojic acid safe when used in cosmetic products up to a maximum concentration of 1 %?On the basis of the safety assessment, and considering the concerns related to potential endocrine disrupting properties of Kojic acid, the SCCS is of the opinion that the concentration of 1% Kojic acid is not safe for the intended use in cosmetic products.(2) Alternatively, what is according to the SCCS the maximum concentration considered safe for use of Kojic acid in cosmetic products?Without specific data on the different cosmetic products containing Kojic acid, the SCCS is unable to advice on the safe concentration of Kojic acid in individual cosmetic products. As an example, for the combined twice a day use of face cream and hand cream, the maximum concentration of Kojic acid should not exceed 0.04%.(3) Does the SCCS have any further scientific concerns with regard to the use of Kojic acid in cosmetic products?As Kojic acid is sometimes added to peeling agents, a weakened skin barrier may be of additional concern because of greater dermal absorption.Only the topical use of Kojic acid in cosmetics has been considered in this Opinion. Other uses (e.g. food) of natural or synthetic sources have not been considered.As far as the derivatives of Kojic acid are concerned, e.g. esters of Kojic acid such as Kojic acid dipalmitate and Kojic acid isopalmitate, and derivatives such as chloro-Kojic acid, these have not been included in this Opinion as no data has been submitted.Keywords:SCCS, revision, scientific opinion, Kojic acid, CAS No 501-30-4, EC No 207-922-4, Regulation 1223/2009Opinion to be cited as:SCCS (Scientific Committee on Consumer Safety), scientific opinion on Kojic acid, preliminary version of 26-27 October 2021, SCCS/1637/21
Optimising Production of Kojic Acid from Sago Fibre by Solid-State Fermentation Using Response Surface Methodology
No full textKojic acid is an organic acid that has manifold industrial applications mainly in cosmetics, food and medicine. This research aims to optimise the production of kojic acid from sago fibre using a locally isolated Aspergillus flavus strain under solid-state fermentation (SSF). Central Composite Design (CCD) of Response Surface Methodology (RSM) consisting of 5 factors and 5 levels were employed to determine the influence of culture conditions such as initial moisture content (50-90% (v/w)), inoculum density (5-35% (v/w)), urea concentration (0.5-3.5% (w/w)), mineral salts solution (5-35% (v/w)) and incubation time (9-21 days) on kojic acid production. The results showed that the data were best represented by a quadratic model where the significant factors for kojic acid production were identified as inoculum density and incubation time with their optimal values of 30% (v/w) and 18 days, respectively. The maximum production of kojic acid achieved in this study represented a 2-fold increase from that achieved in the non-optimised conditions. In summary, this work describes the optimisation of kojic acid production from sago fibre employing RSM. In addition, this research represents a further step towards developing a sustainable production of kojic acid employing an eco-friendly and low-cost indigenous feedstock
Optimising production of kojic acid from sago fibre by solid-state fermentation using response surface methodology
No full textKojic acid is an organic acid that has manifold industrial applications mainly in cosmetics, food and medicine. This research aims to optimise the production of kojic acid from sago fibre using a locally isolated Aspergillus flavus strain under solid-state fermentation (SSF). Central Composite Design (CCD) of Response Surface Methodology (RSM) consisting of 5 factors and 5 levels were employed to determine the influence of culture conditions such as initial moisture content (50-90% (v/w)), inoculum density (5-35% (v/w)), urea concentration (0.5-3.5% (w/w)), mineral salts solution (5-35% (v/w)) and incubation time (9-21 days) on kojic acid production. The results showed that the data were best represented by a quadratic model where the significant factors for kojic acid production were identified as inoculum density and incubation time with their optimal values of 30% (v/w) and 18 days, respectively. The maximum production of kojic acid achieved in this study represented a 2-fold increase from that achieved in the non-optimised conditions. In summary, this work describes the optimisation of kojic acid production from sago fibre employing RSM. In addition, this research represents a further step towards developing a sustainable production of kojic acid employing an eco-friendly and low-cost indigenous feedstock
Optimising Production of Kojic Acid from Sago Fibre by Solid-State Fermentation Using Response Surface Methodology
No full textKojic acid is an organic acid that has manifold industrial applications mainly in cosmetics, food and medicine. This research aims to optimise the production of kojic acid from sago fibre using a locally isolated Aspergillus flavus strain under solid-state fermentation (SSF). Central Composite Design (CCD) of Response Surface Methodology (RSM) consisting of 5 factors and 5 levels were employed to determine the influence of culture conditions such as initial moisture content (50-90% (v/w)), inoculum density (5-35% (v/w)), urea concentration (0.5-3.5% (w/w)), mineral salts
solution (5-35% (v/w)) and incubation time (9-21 days) on kojic acid production. The results showed that the data were best represented by a quadratic model where the significant factors for kojic acid production were identified as inoculum density and incubation time with their optimal values of 30% (v/w) and 18 days, respectively. The maximum production of kojic acid achieved in this study represented a 2-fold increase from that achieved in the non-optimised conditions. In summary, this work describes the optimisation of kojic acid production from sago fibre employing RSM.
In addition, this research represents a further step towards developing a sustainable production of kojic acid employing an eco-friendly and low-cost indigenous feedstock
Solid-State Bioconversion of Pineapple Residues into Kojic Acid by Aspergillus flavus: A Prospective Study
No full textKojic acid is an organic acid that is widely used as an ingredient for dermatological products, precursor for flavor enhancer and also as anti-inflammatory drug. The present study was undertaken to test the feasibility of pineapple residues as substrate for kojic acid production by Aspergillus flavus Link 44-1 via solid-state fermentation. The effect of initial moisture content, pH and incubation time on kojic acid fermentation was investigated. The best initial moisture content for kojic acid production from pineapple residues was observed at 70% (v/w) whereas initial culture pH 2.5 was identified to give high production of kojic acid. The optimal range of incubation time was identified between 8 and 14 days of incubation which corresponded to highest range of kojic acid produced. The results from this study pronounce the promising usability of pineapple residues as alternative substrate for kojic acid production by A. flavus Link 44-1
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