Open AccessDilute acid hydrolysis of wastes of fruits from Amazon for ethanol production
Author(s) -
F. A. N. Fernandes,
Amanda Vasconcelos Farias,
Lívia Melo Carneiro,
Ralyvan Araújo dos Santos,
Daiana Rodrigues Torres,
João Paulo Alves Silva,
João Vicente Braga de Souza,
Érica Simplício de Souza
Publication year - 2021
Publication title -
aims bioengineering
Language(s) - English
Resource type - Journals
ISSN - 2375-1495
DOI - 10.3934/bioeng.2021019
Subject(s) - theobroma , chemistry , hydrolysis , food science , hydrolysate , horticulture , botany , biochemistry , biology
This study carried out the screening of wastes from Amazon plants to produce hydrolysates with a high monosaccharides content for ethanol production. Initially, we hydrolyzed (diluted acid) Amazon wastes (peel from the fruit of Astrocaryum aculeatum Meyer, peel from the fruit of Bactris gasipaes Kunth, straw obtained from endocarp of the fruit of Euterpe oleracea Mart., peel from the fruit of Theobroma grandiflorum Schumann and peel from the root of Manihot esculenta Crant) to obtain hydrolysates with the high content of fermentable sugars. Then, we investigated by 2 3 factorial design the influence of the factors: a) hydrolysis time (min); b) H 2 SO 4 -to-waste ratio (g/g) and c) solid-to-liquid ratio (g/mL) in the variables reducing sugars and furans. The hydrolysis of the peel of the fruit of Bactris gasipaes resulted in the highest concentration of reducing sugars (23.7 g/L). After detoxification and concentration process, the Bactris gasipaes hydrolysate results in 96.7 g/L of reducing sugars largely fermentable (90%) by Saccharomyces cerevisiae PE-2. The experimental design demonstrated that the factors H 2 SO 4 -to-waste ratio (g/g) and solid-to-liquid ratio (g/mL) were the most significant affecting the final content of reducing sugars and furans in the hydrolysate of the peel of Bactris gasipaes . Hydrolysis time of 4.4 min, H 2 SO 4 -to-waste ratio of 0.63 g/g, and the solid-to-liquid ratio of 0.17 g/mL resulted in the concentration of reducing sugars of 49 g/L. This study shows the potential of peels from the fruit of Bactris gasipaes to produce ethanol.