ACID HYDROLYSIS OF YAM PEELS AND HYDROLYSATE BIOCHEMICAL PROFILING: PROCESS KINETICS AND THERMODYNAMICS STUDIES
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Date
2023-12
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Umudike Journal of Engineering and Technology
Abstract
Yam peel (YP) was hydrolyzed using sulphuric acid at concentrations of 0.5, 1.0, and 1.5 M and temperatures of 70, 90, and 110oC for glucose syrup (GS) production. The kinetics and thermodynamics of the hydrolysis were investigated to check the statistical consistency of the process. The hydrolysate obtained as GS was characterized for its biochemical compositions. An ideal rate constant (k) of 0.07 was obtained at a temperature of 110oC and an acid concentration of 1.5 M, resulting in the highest GS of 46.44 g/l from a YP concentration of 50 g/l. The ANOVA findings showed that the acid concentrations and temperatures had a significant impact on the hydrolysis, with F > F critical (F critical = 18.51282) and a probability of <0.05. The greatest value of ΔH was 27.7 x 103 Jmol-1 at 1.5 M and 70oC, and the lowest value of ΔS was −7.24 x 10 Jmol-1 at 1.5 M and 110oC, according to the thermodynamic analysis. The ΔG values rose with temperature and acid concentration from 5.15 x 104 to 5.51 x 104 Jmol-1. Based on these thermodynamic parameters, the GS produced is stable. The existence of flavonoids, alkaloids, phenols, tannins, glycosides, steroids, and saponins, in the hydrolysate justifies it as a worthy substrate for pharmaceutical products. Therefore, hydrolysis of YP presents a potential approach that lowers the cost of producing GS and provides a suitable substrate for the production of beverages and food items.
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Yam peels, hydrolysis, kinetics, thermodynamic, activation energy, and glucose syrup