PHYSICOCHEMICAL CHARACTERIZATION OF THEOBROMA CACAO L. SWEATINGS IN ECUADORIAN COAST

Authors

  • Carlos Balladares Escuela Superior Politécnica del Litoral, ESPOL, Facultad de Ciencias Naturales y Matemáticas, Campus Gustavo Galindo Km 30.5 Vía Perimetral, Guayaquil, Ecuador
  • Ivan Chóez-Guaranda 2 Escuela Superior Politécnica del Litoral, ESPOL, Centro de Investigaciones Biotecnológicas del Ecuador, Campus Gustavo Galindo Km 30.5 Vía Perimetral, Guayaquil, Ecuador
  • Jairo García 3 Escuela Superior Politécnica del Litoral, ESPOL, Facultad Ciencias de la Vida , Campus Gustavo Galindo Km 30.5 Vía Perimetral, Guayaquil, Ecuador
  • Daynet Sosa 3 Escuela Superior Politécnica del Litoral, ESPOL, Facultad Ciencias de la Vida , Campus Gustavo Galindo Km 30.5 Vía Perimetral, Guayaquil, Ecuador
  • Sebastián Pérez Universidad de Las Palmas de Gran Canaria, Departamento de Ingeniería de procesos, Juan de Quesada, 3035001, Las Palmas de Gran Canaria, España
  • Juan Emilio González 4 Universidad de Las Palmas de Gran Canaria, Departamento de Ingeniería de procesos, Juan de Quesada, 3035001, Las Palmas de Gran Canaria, España
  • Rafaeli Viter 2 Escuela Superior Politécnica del Litoral, ESPOL, Centro de Investigaciones Biotecnológicas del Ecuador, Campus Gustavo Galindo Km 30.5 Vía Perimetral, Guayaquil, Ecuador
  • Ana Barragán 2 Escuela Superior Politécnica del Litoral, ESPOL, Centro de Investigaciones Biotecnológicas del Ecuador, Campus Gustavo Galindo Km 30.5 Vía Perimetral, Guayaquil, Ecuador
  • María Quijano-Avilés 2 Escuela Superior Politécnica del Litoral, ESPOL, Centro de Investigaciones Biotecnológicas del Ecuador, Campus Gustavo Galindo Km 30.5 Vía Perimetral, Guayaquil, Ecuador
  • Patricia Manzano 2 Escuela Superior Politécnica del Litoral, ESPOL, Centro de Investigaciones Biotecnológicas del Ecuador, Campus Gustavo Galindo Km 30.5 Vía Perimetral, Guayaquil, Ecuado

DOI:

https://doi.org/10.9755/ejfa.2016-02-187

Keywords:

Cocoa, Mucilage, Leachate;, Theobroma cacao, Bioethanol

Abstract

In 2014, Ecuador generated 141,000 MT of cocoa sweatings equivalent to 12,320 MT of reducing sugars that through fermentation can
become Bioetanol. Cocoa sweatings was characterized to determinate its potential as biofuel. Methodologies described by AOAC 2005
standards were used. Values of 10.6 Brix; pH 3.58; density 1.10 g/ml, total sugars 12,33% reducing sugars 6.39% were observed. Chemical
groups such as alkaloids, reducing sugars, and coumarins triterpenoid were identified by phytochemical screeninng. 20 chemical compounds
were detected using by gas chromatography mass spectrometry (GC-MS): 3 carboxilic acids, 4 sugar acids, 3 sugar alcohols, 2 amino acids,
1 furan, 2 lactones, 1 monosaccharides, 2 disaccharides and 2 glycosides. They represent the 11.08% of total compounds separated, and
Sucrose (2.15%), glucose (2.13%) and fructose (4.42%) were identified by high performance liquid chromatography (HPLC). The study
showed that for each kilogram of dry cocoa produced 0.59 kg of mucilage are obtained and its sugars are an interesting source of raw material
for the production of second generation bioethanol, results that contribute to reducing the environmental impact that generate these waste.

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Published

2016-08-31

How to Cite

Balladares, C., I. Chóez-Guaranda, J. García, D. Sosa, S. Pérez, J. E. González, R. Viter, A. Barragán, M. Quijano-Avilés, and P. Manzano. “PHYSICOCHEMICAL CHARACTERIZATION OF THEOBROMA CACAO L. SWEATINGS IN ECUADORIAN COAST”. Emirates Journal of Food and Agriculture, vol. 28, no. 10, Aug. 2016, pp. 741-5, doi:10.9755/ejfa.2016-02-187.

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