Coffee cherry husk extract Alditol acetate GC chromatogram
Monosaccharide’s were prepared for GC analysis according to Alditol acetate method of Sawardekar, Slonekar, & Jeanes (1965). Alditol acetates were separated, identified and quantified by gas liquid chromatography using OV-225 (3%) stainless steel column and flame ionization detector. The column temperature was maintained at 200oC, injector and detector temperature were 250oC. Nitrogen (40 ml/min) was the carrier gas. Standard sugar mixture was used as reference with inositol as internal standard.
Sawardekar JS, Slonekar JM, Jeanes A (1965) Quantitative determination of monosaccharides as their alditol acetates by gas liquid chromatography. Analytical Chem 37:1602-16Sugars were identified comparing the retention time of standards
Sugars / Retention time (min) / Monosaccharide ratio (%)Rhamnose / 4.1 / 2
Arabinose / 5.4 / 13
Xylose / 6.7 / 2
Galacturonic acid / 10.4 / 30
Mannose / 13.1 / 2
Galactose / 14.3 / 5
Glucose / 15.4 / 46
Inositol (internal Standard) / 16.9 / -
Coffee cherry husk extract phenolic acids HPLC chromatogram
Polyphenols were separated by ethyl acetate phase separation (3 x 50 ml) (Subba Rao & Muralikrishna, 2001) and analyzed on a C-18 HPLC column using a UV detector (operating at 280 and 320 nm). The solvent system used for phase separation was water: methanol: acetic acid (85:14:1) in an isocratic mode. The separated peaks were compared with standards.
SubbaRao MVSST, Muralikrishna G (2001) Non starch polysaccharides and bound phenolic acids from native and malted finger millet (Ragi, Eleusinecoracana, Indaf-15). Food Chem 72:187-192______
Phenolic acidsRetention timeConcentration
(min)(μg/100ml)
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Tannic2.38984.285
Gallic4.25286.071
Protocatechuic5.42115.997
Gentisic7.068651.687
Vanillic8.6146.7577
Caffeic12.061131.853
Syringic14.36004.39
Coumaric27.824359.912
Ferulic38194.0287
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FTIR Crystallinity analysis
The crystallinity analysis of the samples by FTIRis based on the use of the crystallinity FTIR indices proposed by Nelson et al. (1964), which areapplied to cellulose-based polymers composed of eithercrystalline cellulose I or II or of mixtures of both components. Consequently, the crystallinity study focuses ondetermining the spectral ratios 1420/893 and 1375/2902cm-1. In the case of samples predominantly compose ofcrystalline cellulose II, the 1420/893 cm-1ratio (lateralorder index, LOI) increases with the crystallinity degreedecrease. Likewise, the 1375/2902 cm-1ratio (totalcrystalline index, TCI) is proportional to the crystallinitydegree of the cellulose samples [Colom et al. (2003); Carrillo et al. (2004)].
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Sample nameLOITCII alpha Fraction
1420/8931375/2902750/(750+710)
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BC from HS6.8666670.6060610.807692
BC from CCH medium6.0510.352941
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Nelson ML, O’Connor RT (1964) Relation of certain infrared bands to cellulose crystallinity and crystal lattice type. Part II. a new infrared ratio for estimation of crystallinity in celluloses I an II. J ApplPolymSci 8:1325–41
Colom X, Carrillo F, Nogues F, Garriga P (2003) Structural analysis of photodegraded wood by means of FTIR spectroscopy.Polym Degradation Stability 80:543-549).
Carrillo F, Colom X, Sunol JJ, Saurina J (2004) Structural FTIR analysis and thermal characterization of lyocell and viscose-type fibres. European Polym J 40:2229-2234
Effect of Ethyl alcohol (EA) and Acetic acid (AA) on BC production
To the sterile HS medium various concentrations of EA and AA was added and effect of EA and AA was studied.
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Media compositiong/LMedia compositiong/L
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HS1.2
HS+EA 0.25%1.45 HS+AA 0.25%1.45
HS+EA 0.5%2.25HS+AA 0.5%2.95
HS+EA 0.75%3.55HS+AA 0.75%3.1
HS+EA 1.0%3.75HS+AA 1.0%3.75
HS+EA 1.25%4.25HS+AA 1.25%3.45
HS+EA 1.5%4.95HS+AA 1.5%3.6
HS+EA 1.75%5.0HS+AA 1.75%3.6
HS+EA 2.0%4.5 HS+AA 2.0%2.65
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Conversion efficiency of carbon to BC by Gluconacetobacter hansenii UAC09
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MediaTotal carbon BC YieldConversion efficiency
consumed (g/L)(g/L)(%)
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CCH+8% CSL318.2+0.3926.45
CCH+0.2% urea296.5+0.0622.41
CCH+EA+AA566.9+0.0312.32
CCH+8% CSL+
EA+AA557.5+0.0713.63
CCH+0.2% urea+
EA+AA546.6+0.0712.22
CCH305.6+0.1418.67
HS (control)201.5+0.337.5
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