Characterization of yeast extract co-product bioethanol from empty palm oil bunch

Abstract

One of the potential co-product of the manufacture of bioethanol made from oil palm empty fruit bunches are yeasts, which have antioxidant activity. Source of antioxidants can be obtained from vitamins and enzymes. In the characterization study of the antioxidant properties of yeast extract refers to a method performed by Xiong, by varying solvent and extraction time using hot water and ethanol 25%. From the variation of time and solvent extraction will be tested with the GSH content of alloxan method, to obtain the maximum concentration. The results show the isolation of amino acids with a hot solvent, at 15 minutes is better. These results are then carried out the characterization of amino acids with LCMS methods. An amino acid which has antioxidant activity is methionine, using the solvent water and tested methods of abortion LCMS and 3402.91 ppm ethanol with LCMS method implies 4137.002 ppm. Characterization of amino acids can then be used as a source of raw materials economic cosmetics worth selling.

One-Step and Low-Cost Designing of Two-Layered Active-Layer Superhydrophobic Silicalite-1/PDMS Membrane for Simultaneously Achieving Superior Bioethanol Pervaporation and Fouling/Biofouling Resistance

“…As can be seen, carbon and oxygen are prominent peaks in the glucose and xylose spectra. The yeast extract also includes outstanding peaks of carbon and oxygen and faint peaks of sodium, magnesium, silicon, phosphorus, chlorine, potassium, and zinc . To identify the possibility of fouling and biofouling layer formation, the surface of the superhydrophobic membranes related to different experiments based on the BBD design was also analyzed.…”

“…Comparing these figures shows an entirely different trend of variation with each other. This difference can be related to the different values of the hydroxyl group in the structure of sugars, yeast extract, and microorganisms at the same mass concentration. ,− Their hydroxyl groups interact with water molecules more than ethanol molecules. Figure a, compared to Figure a, shows that the permeation flux decreases, while the separation factor increases by X c increment at constant X o .…”

“…Contrary to increasing xylose, the permeation flux is enhanced by increasing the yeast extract. The yeast extract comprises various numbers of amino acids with different properties, which can have some opposite effects on the membrane performances . However, the coupling of two factors has decreasing and increasing traces on the permeation flux and separation factor concerning the performances of T4 and T15 experiments.…”