Please use this identifier to cite or link to this item: http://hdl.handle.net/10553/53949
Title: Physicochemical characterization of Theobroma cacao L. sweatings in Ecuadorian coast
Authors: Balladares, Carlos
Choez-Guaranda, Ivan
Garcia, Jairo 
Sosa, Daynet
Perez, Sebastian 
Gonzalez, Juan Emilio
Viteri, Rafael
Barragan, Ana
Quijano-Aviles, Maria
Manzano, Patricia
Keywords: Glucose
Fermentation
Erythritol
Rubrolides
Maltose
Quality
Growth
Cells
Issue Date: 2016
Publisher: 2079-052X
Journal: Emirates Journal of Food and Agriculture 
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.
URI: http://hdl.handle.net/10553/53949
ISSN: 2079-052X
DOI: 10.9755/ejfa.2016-02-187
Source: Emirates Journal Of Food And Agriculture[ISSN 2079-052X],v. 28 (10), p. 741-745
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