Dados do Trabalho

Título

CHEMICAL COMPOSITION, FERMENTATION POTENTIAL, PHENOLIC COMPOUNDS AND ANTIOXIDANT ACTIVITY OF LIQUORS AND HYDROLYSATES FROM THE CHEMICAL PRE-TREATMENT OF WASTES FROM THE AMAZONIAN FRUIT INDUSTRY

Introdução

The pre-treatment and enzymatic hydrolysis of residues from the Amazon fruit industry during ethanol production produces liquors and hydrolysates rich in fermentable sugars and bioactive compounds with antioxidant activity with unexplored potential, which is an opportunity from a technological point of view. Goals. This work aimed to evaluate the fermentative potential, bioactive compounds, and antioxidant capacity of liquors and hydrolysates from the acid pre-treatment of waste from the Amazon fruit industry for ethanol production. Therefore, this work aimed to evaluate the fermentative potential of liquors and hydrolysates obtained using residues from the Amazonian fruit industry during the production of 2nd generation ethanol.

Material e Métodos

The residues used were peach palm peel, mango peel, and açaí seeds, and the phenolic compounds, antioxidant activity, and chemical composition of reducing sugars were analyzed during the production of lignocellulosic ethanol. Biomass was pre-treated with H2SO4 at two different solid loads (5% and 15%), the solid fraction was enzymatically hydrolyzed, and the obtained liquors and hydrolysates were fermented. The quantification of Sugars and ethanol was carried out using HPLC, and the liquid fractions (liqueurs) and hydrolysates were characterized for the content of phenolic compounds and antioxidant capacity via the DPPH method.

Resultados e Discussão

Results and discussion. In pre-treated liquors, the açaí seed had a higher amount of reducing sugars, while in the hydrolyzed solid fractions, the mango peel had a higher sugar content. Among the fermented liquors, the one with the highest ethanol content was 5% mango peel (20.99 g/100ml), and in the solid fractions, 15% mango peel had the highest ethanol content (32.81 g/100ml).

Conclusão

In general, good sugar levels were observed, which provided ethanol levels that could be improved. The liquors and hydrolysates demonstrated good values for phenolic compounds with high antioxidant capacity values, indicating that these process by-products can have other applications, especially in liqueurs.