Extracción de taninos del banano verde de rechazo
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Date
2005
Journal Title
Journal ISSN
Volume Title
Publisher
Corporación Universitaria Lasallista
Abstract
Introduction: On of the most evident applications of
biotechnological practices in bioindustry is the fermentation
process with organisms like funguses
and bacteria. They obtain the energy they need to
grow and develop themselves from an organic subtract.
During the kinetic mechanism of cellular growth
and inhibition, use of subtract and maintenance,
metabolic products of waste are produced simultaneously,
and they are very important for industry.
Objective: To determine the efficacy of the dry extraction
method with spores of the Rizhopus sp fungus
en the removal of tannins from green rejected
bananas (boleja). Materials and methods: The tannin
removal was made by a fermentation process in
solid state with Rizhopus sp, in a laboratory scale
fermentator that simulated the biological, physical,
chemical, thermic and dynamic conditions of the
process at a pilot scale. The qualitative analysis was
made by the use of colorimetric charts, as shown in
detail in the literature. The quantitative analysis was
made by the ultraviolet espectrophotometry, visible
where the samples were read at 700 nm and their
absorbance referred to tannic acid. Results: The
coefficient of lineal correlation obtained for the curve
time vs concentration for the green banana with no
peel was -0.9962, for the green bananas with their
peels, was -0.9997 and for the peel of green banana
was -0.9982 .Conclusion: The dry extraction of
tannins present in the green rejected bananas is an
effective method.
Description
Keywords
Bioprocesos, Rizhopus sp, Corporación Universitaria Lasallista, Banano verde, Residuos de cosecha, Taninos, Sustancias antinutricionales, Fermentación en estado sólido, Residuos agrícolas