Identificación, cuantificación y valorización sobre la presencia de compuestos fenólicos naturales en la industria de fermentación de residuos agroindustriales

Abstract

CONDITION FOR PROJECT PUBLICATION. This article evaluates the phenolic compounds of anaerobic fermentation, based on the values of the raw materials (coffee and cocoa mucilage, banana peel, and pulp). The removal and no removal of these compounds, for both fermentation, which consists of an assay relative to the pre-fermentation on day 1, intermediate fermentation on day 11, and post-fermentation on day 21. Total polyphenols would be evaluated by Folin-Ciocalteu analysis, then be ridden in a spectrophotometer by absorbance, and the VFAs will be analyzed by a previous purification of the samples after being determined by a gas chromatograph. The purpose of this work is to determine the influence of phenolic compounds on the elongation of the carbon atoms of the VFAs. The polyphenols during the batch fermentation were increased for coffee mucilage, cocoa mucilage, banana peel, and banana pulp, with the values (93.88, 100.17, 164.11, 133.10) mg GA on the first day, (61.05, 97.38, 140.92, 79.77) mg/L GA on the eleven day, (133.79, 189.64, 212.21, 322.85) mg/L GA on the twenty-one day, respectively, which indicates a higher concentration at the end of the bioprocess. The phenolic compounds after the polyphenols extraction decrease during the 21 days of anaerobic fermentation for banana pulp and peel substrates, with the concentrations (55.57, 108.75) mg/L GA on the first day, (56.07, 49.92) mg/L GA on the eleventh day, (35.87, 30.44) mg/L GA on twenty one day, respectively. In the present study, there are possibilities for the marketing of agricultural wastes due to the high cost-effectiveness of the carboxylic acids, as well as polyphenols, which can be further converted into useful products in the industrial fields.