Tea Wastes as An Alternative Sustainable Raw Material for Ethanol Production | ||
| Egyptian Journal of Chemistry | ||
| Article 22, Volume 63, Issue 7, July 2020, Pages 2683-2697 PDF (1.81 M) | ||
| Document Type: Original Article | ||
| DOI: 10.21608/ejchem.2020.21785.2293 | ||
| Authors | ||
| Doaa A.R. Mahmoud* 1; Mousa A. Allam2; mohammad Mohammad Farag3 | ||
| 1Chemistry of Natural and Microbial Products Dept., Pharmaceutical and Drug Industries Research Div.National Research Centre, Dokki, Giza, Egypt P.O. Box: 12622 | ||
| 2Spectroscopy Department, National Research Centre | ||
| 3Biomaterials Department, National Research Centre | ||
| Abstract | ||
| Integrating sustainability in life became an urgent necessity. Currently tea sectors play important role in adopting new technologies in order to reduce tea wastes .Collection of these wastes for production of ethanol will contribute to the improvement of life and the environment. Simple technique was proposed for saccharification of spent tea leaves either by cellulase or fermentation with baker's yeast. Scanning electron microscope analysis showed certain modification for the morphology of both green and black tea leaves. Brunauer Emmett Teller analysis confirmed the increment in surface area of both tea leaves. X- Ray Diffraction analysis proved the amorphous nature of their cellulose with little crystallinity. This nature eases their saccharification because cellulose is usually susceptible to degradation in its amorphous form. The percentage of produced ethanol was 74.4% from spent green tea leaves and 80.7% from spent black tea leaves after 24 h at mild temperature. The habit of drinking tea in Egypt shed the light on a promising approach relies on the production of ethanol from tea wastes especially spent tea leaves. | ||
| Keywords | ||
| Keywords: Tea wastes; ethanol; cellulose; amorphous; saccharification; bakers' yeast | ||
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