scholarly journals Isolation and Characterization of Cellulose Nanofiber (CNF) from Sugarcane Bagasse by Acid Hydrolysis with Addition of Ferric Chloride Catalyst (FeCl3 )

2017 ◽  
Vol 2 (2) ◽  
pp. 103-108 ◽  
Author(s):  
N. A. Sri Aprilia ◽  
Aulia Chintia Ambarita ◽  
Karmila Karmila ◽  
M. Adam Armando ◽  
Faisal Yusupi Guswara
Keyword(s):  
Acid Hydrolysis ◽  
Ferric Chloride ◽  
Xrd Analysis ◽  
Cellulose Nanofiber ◽  
Hydrolysis Time ◽  
Isolation And Characterization ◽  
Percentage Yield ◽  
Formic Acid Hydrolysis ◽  
Chloride Catalyst

Sugarcane bagass was used as effect of hydrolysis time for isolation of cellulose nanofiber (CNF) was done. The other components such as lignin and hemicellulose were removed from the biomass by adding NaOH and NaOCl and continue to synthesist of CNF has done using formic acid hydrolysis wiht addition of ferric chloride catalyst. FTIR analysis showed that were no significant variations in peak positions, This result did not affect the chemical compounds of CNF. XRD analysis showed increase the hydrolisis time also increase the crystallinity percentage and crystalline size. Increasing hydrolysis time would decreased the percentage yield of CNF.

scholarly journals Preparation and characterization of nanocellulose from sugarcane bagasse

2020 ◽  
Vol 10 (3) ◽  
pp. 5675-5678
Keyword(s):  
Thermal Stability ◽  
Particle Size ◽  
Acid Hydrolysis ◽  
Sugarcane Bagasse ◽  
Xrd Analysis ◽  
X Ray Diffraction ◽  
Hydrolysis Time ◽  
Chemical Treatments ◽  
Thermal Stability Of

Nanocellulose (NC) was extracted from sugarcane bagasse (SCB) by acid hydrolysis. Alkalization and bleaching were used to treat SCB before the acid hydrolysis. The hydrolysis was carried out at 45 and 60℃ for 90 and 180 min. Chemical structure, crystallinity and thermal stability of the materials were studied using Fourier transform infrared (FTIR) spectroscopy, X-ray diffraction (XRD) analysis and thermogravimetric analysis (TGA), respectively. Morphology and particle size of nanocellulose were also studied using field emission scanning electron microscope (FE-SEM). FTIR results confirmed that lignin and hemicellulose were eliminated after alkali and bleaching treatments. These chemical treatments resulted in an improvement in the crystallinity and thermal stability of SCB. Sphere shape nanocellulose particles were observed by FE-SEM. With increasing hydrolysis time and temperature, the crystallinity of nanocellulose was increased but particle size and thermal stability were decreased.

scholarly journals Isolation and Characterization of Nanocrystalline Cellulose Isolated from Pineapple Crown Leaf Fiber Agricultural Wastes Using Acid Hydrolysis

Polymers ◽  
2021 ◽  
Vol 13 (23) ◽  
pp. 4188
Author(s):  
Fitriani Fitriani ◽  
Sri Aprilia ◽  
Nasrul Arahman ◽  
Muhammad Roil Bilad ◽  
Amri Amin ◽  
...  
Keyword(s):  
Acid Hydrolysis ◽  
Decomposition Temperature ◽  
Nanocrystalline Cellulose ◽  
Particle Structure ◽  
Hydrolysis Time ◽  
Carbohydrate Polymers ◽  
Isolation And Characterization ◽  
Processing Plants ◽  
Leaf Fiber

Pineapple crown leaf fiber (PCLF) is one of the major biomass wastes from pineapple processing plants. It consists mostly of carbohydrate polymers, such as cellulose, hemicellulose, and lignin. It can be further processed to form a more valuable and widely used nanocrystalline cellulose (NCC). This study investigates the effect of hydrolysis time on the properties of the produced NCC. The acid hydrolysis was conducted using 1 M of sulfuric acid at hydrolysis times of 1–3 h. The resulting NCCs were then characterized by their morphology, functional groups, crystallinity, thermal stability, elemental composition, and production yield. The results show that the NCC products had a rod-like particle structure and possessed a strong cellulose crystalline structure typically found in agricultural fiber-based cellulose. The highest NCC yield was obtained at 79.37% for one hour of hydrolysis. This NCC also displayed a higher decomposition temperature of 176.98 °C. The overall findings suggest that PCLF-derived NCC has attractive properties for a variety of applications.

scholarly journals Isolation and Characterization of Quercetin from Bambusa arundinacea

2021 ◽  
pp. 256-262
Author(s):  
Akanksha Awasthi ◽  
Divya Juyal ◽  
Mamta F. Singh ◽  
Saurabh Sharma
Keyword(s):  
Free Radicals ◽  
Fruits And Vegetables ◽  
Natural Antioxidants ◽  
Xrd Analysis ◽  
Isolation Procedure ◽  
H Nmr ◽  
Isolation And Characterization ◽  
Ft Ir

Flavonoids are natural antioxidants that are formed from plants and found in meals such as fruits and vegetables. They have the capacity to bind to free radicals. Because of its abundant prevalence in foods, Quercetin, which belongs to the flavonol subclass of flavonoids, has gotten a lot of attention. Quercetin is also found in Bambusa arundinacea. The plant was obtained and authenticated. Further the isolation procedure was done and was analyzed via TLC, FT-IR, and UV, 1 H NMR, Mass and XRD Analysis. The results obtained from the above parameters showed the resemblance with standard quercetin. Thus it was concluded for the presence of quercetin from Bambusa arundinacea.

scholarly journals Isolation and Characterization of Pectin from Pumpkin (Cucurbita maxima) Waste and Its Food Application

2019 ◽  
pp. 1-9
Author(s):  
Jayani Sandarani Maddakandage Dona
Keyword(s):  
Acid Hydrolysis ◽  
Activity Index ◽  
Dry Weight ◽  
Reaction Conditions ◽  
Isolation And Characterization ◽  
Significant Difference ◽  
Food Applications ◽  
Methoxy Content ◽  
Water Holding

Pectin was extracted using the method of acid hydrolysis followed by ethanol precipitation at various reaction conditions. Effect of blanching prior to acid hydrolysis, acid types (hydrochloric and citric) and extraction time and temperature combinations were tested to maximize the yield of pectin and they were characterized by assessing physiochemical and functional properties. The feasibility of utilizing extracted pectin in food applications was evaluated. The yield of pectin ranged from 7.30 ± 0.07- 11.04 ±0.01% on a dry weight basis. The results suggested that the highest pectin content is in the fresh pumpkin peel extracted using 0.1 N hydrochloric acid at 80±5℃, 1.25 pH for 1 hour. Water holding capacity, oil holding capacity and emulsifying activity index of pumpkin pectin were 2.5 g/g of pectin (SD 0.46), 1.76 g/g of pectin (SD 0.10) and 0.29 (SD 0.01) respectively. In addition, the degree of esterification, equivalent weight, methoxy content and galacturonic acid content of extracted pectin were 67.64% (SD 0.89%), 978.35 (SD 69.88), 6.55% (SD 0.37%) and 66.46% (SD 1.19%) respectively. Sensory analysis revealed that there is no significant difference in spreadability, surface texture and chewiness of two types of jam prepared using pumpkin and commercial pectin. In conclusion, pumpkin pectin can be categorized as high methoxy pectin.

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