Utilization of mango wastes as a potential feedstock for the production of HMF
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ORIGINAL ARTICLE
Utilization of mango wastes as a potential feedstock for the production of HMF Roberto Muñiz-Valencia 1 & Guillermo Portillo-Pérez 2 & Silvia G. Ceballos-Magaña 3 & Gabriela C. Cortés-Quintero 1 & Arely Y. Nava-García 1 & Marie-Josée Dumont 2 & Kayim Pineda-Urbina 1 Received: 6 June 2020 / Revised: 1 October 2020 / Accepted: 9 October 2020 # Springer-Verlag GmbH Germany, part of Springer Nature 2020
Abstract Agro-industrial wastes could become a source of revenue through their valorization while reducing their management and disposal issues. In this work, residues from the mango industry have been investigated as a source of sugars for the synthesis of 5-hydroxymethylfurfural (HMF), a high value platform chemical. Mangoes, which were past the last stage of ripening, were used as feedstock for microwave-assisted synthesis of HMF under hydrothermal conditions. The product was quantified through HPLC-DAD. The experimental conditions permitted a maximal HMF yield of 21.2 mol% in a 20-min reaction time at 150 °C with a 1:19 dilution ratio. The advantages of the synthesis pathway include the use of microwave heating and water as solvent media, which renders the reaction pathway eco-friendly. High temperatures and prolonged reaction times seem to lead to unidentified side products which lead to a reduction in HMF yield. The results presented in this work highlight mango fruit waste as a potential biomass for HMF production. This would give value to a current agro-industrial waste while attending to current problems linked to its disposal. Keywords 5-Hydroxymethylfurfural . Hydrothermal synthesis . Fructose dehydration . Agricultural wastes . Mango fruits
1 Introduction Food wastes and residues have become a global concern, with one-third of the global food production being lost or wasted. In North America (Canada, the USA, and Mexico), it has been estimated that 170 million tons of food are lost each year, with fruits and vegetables accounting for most of the wastes [1, 2]. Due to their high content in carbohydrates, fruits and vegetable wastes can be exploited to produce several platform chemicals in a biorefinery model. Numerous avenues for the valorization of food wastes have been proposed, depending on the type of wastes and their desired use [3–5]. The use of urban food wastes has gone largely untapped, with most * Kayim Pineda-Urbina [email protected] 1
Facultad de Ciencias Químicas, Universidad de Colima, Carretera Colima-Coquimatlán km. 9, 28400 Coquimatlán, Colima, Mexico
2
Bioresource Engineering Department, McGill University, 21111 Lakeshore Rd., Ste-Anne-de-Bellevue, QC H9X 3V9, Canada
3
Facultad de Ciencias, Universidad de Colima, Bernal Díaz del Castillo 340, 28045 Colima, Colima, Mexico
studies focusing on a specific type of food waste (e.g., fruit, starch-rich, or oil) [6–9]. In this sense, carbohydrate-laden fruits and vegetables can be used to produce several platform chemicals, such as levulinic and lactic acids, among others. Fruit wastes and residues are particularly interestin
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