Biotransformation of eugenol by an endophytic fungus <i>Daldinia sp.</i> IIIMF4010 isolated from <i>Rosmarinus officinalis</i>

Abstract

Natural value-added compounds produced from biological sources have attained immense significance in medicinal, food, flavourings, and agrochemical industries. Further, biotransformation is a powerful tool used to produce value-added compounds cost-effectively and selectively. In the present study, biotransformation of eugenol using an endophytic fungus <i>Daldinia sp.</i> IIIMF4010 isolated from the fresh leaves of the plant <i>Rosmarinus officinalis</i> leads to the production of two known value-added compounds. The biotransformation reaction of eugenol (50 mM) resulted in the production of eugenol-<i>β</i>-D-glucopyranoside (6.2%) and vanillin (21.8%). These biotransformed products were further characterized by liquid chromatography-mass spectroscopy (LC-MS) and nuclear magnetic resonance (NMR).