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- Title
Effect of Extraction Solvent on the Ultrasound-Assisted Enzymatic Hydrolysis of Extraction Residue of Ceylon Olive (Elaeocarpus Serratus L.) Leaves.
- Authors
Ying-Hsuan Chen; Chun-Yao Yang
- Abstract
The ultrasound-assisted enzymatic hydrolysis of extraction residues from Ceylon olive (Elaeocarpus serratus L.) leaves after solvent extraction was investigated in this study, and the fermentable sugars were produced for the valorization of the extraction residues. The effect of types of extraction solvent on the structure and enzymatic hydrolysis of the extraction residue was explored. The analysis for the functional groups and the crystallinity of the leaves before and after solvent extraction was performed. The morphological structure and elemental changes of the extraction residues before and after the enzymatic hydrolysis were observed and analyzed. The total reducing sugars (TRS) production of enzymatic hydrolysis of the extraction residue was measured with or without ultrasound. Using 95% ethanol as the extraction solvent, the ratio in crystallinity increase of the extraction residue was the largest (44.15%), thus facilitating the reaction of enzymatic hydrolysis. Using the extraction residue from 95% ethanol extraction as the substrate in 4 hour of enzymatic hydrolysis with ultrasound (40 kHz/300 W) at 50°C, the high TRS production was obtained as 121.35 mg/g-extraction-residue, which was 2.65 times of that (45.74 mg/g-extraction-residue) using the extraction residue from water extraction with shaking (120 rpm), displaying that the ultrasound was able to greatly enhance the efficiency of enzymatic hydrolysis of the solid substrates. Besides, the kinetic model with two parameters by considering the impeded effect in a heterogeneous system was used to describe the enzymatic hydrolysis of the solid substrate, and the initial observed rate coefficient and the deactivation coefficient for different extraction residues were correlated from nonlinear regression. In this study, the effective method to produce the reducing sugars from the extraction residue of Ceylon olive leaves is provided, and the produced fermentable sugars can be separated for further use.
- Publication
Taiwanese Journal of Agricultural Chemistry & Food Science, 2019, Vol 57, Issue 3, p143
- ISSN
1605-2471
- Publication type
Article
- DOI
10.6578/TJACFS.201906_57(3).0004