Thermochemical conversion of apple seeds before and after supercritical CO2 extraction: an assessment through evolved gas analysis

• Published in: Biomass conversion and biorefinery Vol. 11; no. 2; pp. 473 - 488
• Main Authors: Paini, J., Benedetti, V., Ferrentino, G., Baratieri, M., Patuzzi, F.
• Format: Journal Article
• Language: English
• Published: Berlin/Heidelberg Springer Berlin Heidelberg 2021; Springer Nature B.V
• Subjects: Biotechnology; Carbon dioxide; Energy; Food processing industry; Fourier transforms; FTIR spectrometers; Gas analysis; Infrared analysis; Infrared spectrometers; Lipids; Original Article; Polysaccharides; Renewable and Green Energy; Supercritical gas extraction; Thermal degradation; Thermogravimetry; Apple seeds; Supercritical carbon dioxide extraction; Thermogravimetric analysis; Evolved gas analysis; Thermal degradation
• ISSN: 2190-6815; 2190-6823
• DOI: 10.1007/s13399-020-00858-z

In the food industry, apple seeds are usually considered as a waste despite their potential to be further exploited in a biorefinery perspective. In this study, apple seeds before and after supercritical CO
2
extraction were thoroughly characterized to mark the effects of the extraction process on their physicochemical characteristics and unveil their hidden value. Moreover, thermal degradation of apple seeds was carried out by means of a thermogravimetric analyzer coupled with a Fourier transform infrared spectrometer for evolved gas analysis (TG/EGA) to assess their energetic potential. The results showed that the main compound extracted was the lipid fraction. The exhausted biomass still contained cellulosic and noncellulosic polysaccharides as well as proteins that could be further valorized. Thermogravimetry combined with the analysis of evolved gas showed some characteristic temperatures that could be attributed to the degradation of different biological compounds.