BACKGROUND The identification of new resources for producing biofuels and chemical‐based products is crucial for processes sustainability. This study presents a valorization route to produce ethanol and ethylene using cocoa's mucilage juice (MJ) residue from cocoa farms of variety ‘Arriba’ (AC). The processing parameters to maximize the ethanol production and subsequent selective conversion into ethylene were determined. Ethanol production has been carried out by investigating the effect of three parameters: the temperature of fermentation, the initial fermentation pH and the addition of (NH4)2SO4 as an N source in the presence of free Saccharomyces cerevisiae NCYC 366. Consecutively, the selectivity of ethanol–ethylene conversion using a zeolite‐based ZSM‐5 catalyst was evaluated at different temperatures and ethanol concentrations. RESULTS During ethanol production, the best sugar conversion was reached at 30 °C, adjusting the initial pH to 5 and without nitrogen source, resulting in 86.83% sugar conversion, the maximum ethanol concentration of 68.65 g L−1 and maximum ethanol production rate of 2.03 g L−1 h−1 after 168 h of fermentation. On the other hand, ethylene was produced using ZSM‐5‐based zeolite catalyst with >99.9% of efficiency in the temperature range 240–300 °C. In addition, selective ethylene formation was found at 240 °C and 30 g L−1 ethanol. CONCLUSION The approach hereby presented shows the valorization of MJ waste of AC variety to produce ethanol and ethylene with minimum processing input costs, demonstrating a successful route to convert a farm residue into a bio‐based product with enhanced marketability. © 2022 Society of Chemical Industry (SCI).
El propósito de la presente investigación, es cuantificar el ácido ascórbico por métodos electroquímicos de pimientos comerciales de la zona 7 del Ecuador, que comúnmente llegan al mercado Mayorista de la ciudad de Machala. Para este análisis se determina la intensidad de corriente reflejada por cada pico de oxidación en micro amperios (µA); requiriéndose la utilización de un electrodo (carbono vítreo, plata Cloruro de plata y platino), en esta experimentación cada una de las muestras se extrae 5 ml. de zumo de pimiento verde, se analiza por triplicado con la adición de un electrolito de NaNO3/HNO30,1M y una solución patrón de ácido ascórbico en orden ascendente (5, 12, 17, 25, 35 ml.). Mediante el Potenciostato se obtiene lecturas de picos de intensidad de corriente, se elaboró una curva de calibración, obtuvimos resultados de concentración, se aplica el método estadístico de regresión lineal ANOVA (análisis de varianza de un factor), los resultados obtenidos muestran diferencias significativas superiores de concentración de AsA en pimientos verdes de: Sta. Isabel Criollo (82,700 mg/100 g), Arenillas Criollo (101,886 mg/100 g), Lojano Grueso (102,212 mg/100 g), Guayas Grueso (125,954 mg/100 g), Palmales - Salvador (150,296 mg/100 g), Oña Grueso (158,447 mg/100 g), Sta. Isabel Orgánico (174,269 mg/100 g). Con los resultados de la presente investigación se concluye que el pimiento que se comercializa en la zona 7 del Ecuador es una fuente importante de ácido ascórbico capaz de satisfacer las necesidades básicas diarias recomendadas de este antioxidante en la alimentación humana.
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