Functionalized Biochar from the Amazonian Residual Biomass Murici Seed: An Effective and Low-Cost Basic Heterogeneous Catalyst for Biodiesel Synthesis.

This study presents the synthesis of a basic heterogeneous catalyst based on sodium functionalized biochar. The murici biochar (BCAM) support used in the process was obtained through the pyrolysis of the murici seed (Byrsonimia crassifolia), followed by impregnation of the active phase in amounts that made it possible to obtain concentrations of 6, 9, 12, 15 and 18% of sodium in the final composition of the catalyst. The best-performing 15Na/BCAM catalyst was characterized by Elemental Composition (CHNS), Thermogravimetric Analysis (TG/DTG), X-ray diffraction (XRD), Fourier Transform Infrared Spectroscopy (FT-IR), Scanning Electron Microscopy (SEM), and Energy Dispersion X-ray Spectroscopy (EDS). The catalyst 15Na/BCAM was applied under optimal reaction conditions: temperature of 75 °C, reaction time of 1.5 h, catalyst concentration of 5% (w/w) and MeOH:oil molar ratio of 20:1, resulting in a biodiesel with ester content of 97.20% ± 0.31 in the first reaction cycle, and maintenance of catalytic activity for five reaction cycles with ester content above 65%. Furthermore, the study demonstrated an effective catalyst regeneration process, with the synthesized biodiesels maintaining ester content above 75% for another five reaction cycles. Thus, the data indicate a promising alternative to low-cost residual raw materials for the synthesis of basic heterogeneous catalysts.

Nutritional and Technological Properties of Albino Peach Palm (Bactris gasipaes) from the Amazon: Influence of Cooking and Drying.

This study aimed to subject the albino peach palm to cooking and drying processes and characterize the raw pulp (RP), cooked pulp (CP), raw pulp flour (RPF), and cooked pulp flour (CPF). The product's chemical composition, bioactive compounds, and physicochemical, color, thermal, morphological, and functional-technological properties were evaluated. The proximate composition showed that carbohydrates were the main constituents of all the products (69.59-72.08 g/100 g). The cooking process decreased the lipids (10.21 to 8.63 g/100 g), dietary fiber (13.64 to 12.81 g/100 g), and total sugar content (59.18 to 49.10 g/100 g) of the CP. The colorimetric parameters indicated a significant browning of the CP and CPF, which can be attributed to the Maillard reaction and lipid oxidation. After cooking, the total phenolic compound and ascorbic acid content decreased in the pulp. The RPF and CPF displayed different thermogravimetric behaviors. The spectral patterns in the infrared region showed the characteristic bands of organic compounds that are present in the structure of starches. The scanning electron microscopy showed amyloplast and fiber bundles with starches in the RP and gelatinized starch granules in the CP and CPF. The RPF presented small and heterogeneous starch granules with isolated amyloplast. The RPF and CPF showed different granulometric patterns and technological indices. The results suggest that the pulp and flour from the pulp of albino peach palms can be exploited by the food, pharmaceutical, and biotechnological industries.