Optimisation of fermentation conditions in the production of ethanol from Palmer mango

Optimisation of fermentation conditions in the production of ethanol from Palmer mango

Authors

  • Simone de Lima Côrtes Universidade Estadual de Londrina/ Mestrado em Bioenergia
  • Dionisio Borsato Universidade Estadual de Londrina/Departamento de Química
  • Marissa Kimura Universidade Estadual de Londrina/Aluna do curso de Licenciatura em Química
  • Ivanira Moreira Universidade Estadual de Londrina/Departamento de Química
  • Olívio Fernandes Galão Universidade Estadual de Londrina/Departamento de Química
  • Silvia Borba Costa Universidade Estadual de Londrina/Departamento de Bioquímica e Biotecnologia

DOI:

https://doi.org/10.5433/1679-0375.2018v39n1p34

Keywords:

fermentation, Ethyl alcohol, Response surface methodology

Abstract

The objective of this work is to analyse the production potential and optimize the aqueous pulp extract of Palmer mangoes for the production of ethanol. The concentration of total sugars obtained was measured by phenol sulphuric acid method in the pulp and by chromatography; the results showed 83.33 g L-1 and 80.51 g L-1 respectively. By means of preliminary tests at 30°C, it was established that the period of 10 hours presented the biggest yield of ethanol. This was followed by fermentation, with 13 tests and two repetitions in the central point, after which the samples were centrifuged to determine the alcohol content. The optimisation indicated a formula containing 3.0 g L-1 of yeast extract, 8.0 g L-1 of yeast, and 0.35 g L-1 of NH4H2PO4, for an alcohol content of 34.5 g L-1 with a yield of 88.27%.Sugar cane juice, diluted under the same conditions, was also fermented and passed through the same procedures; however the resulting alcohol content of 35.68 g L-1 with a yield of 70.74% proved to be inferior value to that presented when the aqueous extract of Palmer mango was used.

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Author Biographies

Simone de Lima Côrtes, Universidade Estadual de Londrina/ Mestrado em Bioenergia

Master's degree in Bioenergy from UEL (State University of Londrina / PR), a graduation in Biological Sciences from the University Center Jorge Amado (2008), she has a graduation in Pedagogy from the Evangelical Unified Center, a postgraduate degree in Environmental Management and Auditing from the School of Engineering and Surveying, in addition to psychopedagogy, studied subjects of the master's degree in Microbiology at UEL. In 2017, she studied two doctoral disciplines in Teaching Sciences and Mathematics Education as a special student at UEL. She teaches biology classes for high school and  UNOPAR. She worked as a teacher and supervisor in the Tssaleah Education Center for 17 years. She was a teacher for 4 years in a supplementary course.

Dionisio Borsato, Universidade Estadual de Londrina/Departamento de Química

Graduated in Chemical Engineering from the Federal University of Paraná (1974), a master's degree (1983) and doctorate (1996) in Food Science from the State University of Londrina. Associate Professor C of the Department of Chemistry of the State University of Londrina and supervisor in the master's and doctorate in chemistry and the master's degree in bioenergy. It has 114 published scientific articles presenting experience in the field of Industrial Chemistry, with emphasis on Technology, working mainly on the following topics: processes and systems optimization, modeling with response surface and mixture designs, multicomponent diffusion simulation with finite element method and application of Artificial Neural Networks.

 

Marissa Kimura, Universidade Estadual de Londrina/Aluna do curso de Licenciatura em Química

Master in Bioenergy of the postgraduate program in Bioenergy at State University of Londrina (UEL). Also by the same institution graduated in chemistry´s bachelor. Student of the course in Chemistry Graduation at UEL and she is associate of Laboratory of Research and Analysis of Fuel.

Ivanira Moreira, Universidade Estadual de Londrina/Departamento de Química

Graduation in Chemistry from the University of Northern Paraná (1998). Master's Degree in Natural Resource Chemistry from the State University of Londrina (2002) and doctorate in Chemistry (Analytical Chemistry) at the State University of Londrina (2013). She is currently a laboratory technician at the State University of Londrina. She has experience in Chemistry, with emphasis on Spectroscopy, working mainly on the following topics: detergents, diffusion, iron oxide, fuel and high school.

Olívio Fernandes Galão, Universidade Estadual de Londrina/Departamento de Química

Graduation in Mathematics by the State University of Londrina (1974), graduation in Chemistry from the State University of Londrina (1979) and master's degree in Chemistry from the State University of Maringá (1991). Doctorate´s degree in Chemistry from the State University of Maringá (2011). He is currently a professor at the State University of Londrina. He has experience in Chemistry with emphasis on Chemistry of Natural Products, working mainly in the following subjects: fuels, high school, education, detergents and soaps.

 

Silvia Borba Costa, Universidade Estadual de Londrina/Departamento de Bioquímica e Biotecnologia

Currently a laboratory technician at the State University of Londrina. She has experience in Biochemistry and Biotechnology working in fermentation processes and determination of alcohol content. She worked for 6 years in quality control in the distilled beverage industry.

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Published

2018-07-26

How to Cite

Côrtes, S. de L., Borsato, D., Kimura, M., Moreira, I., Galão, O. F., & Costa, S. B. (2018). Optimisation of fermentation conditions in the production of ethanol from Palmer mango. Semina: Ciências Exatas E Tecnológicas, 39(1), 34–41. https://doi.org/10.5433/1679-0375.2018v39n1p34

Issue

Vol. 39 No. 1 (2018)

Section

Original Article

License

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