ENZYMATIC DIGESTIBILITY OF TOMATO, PEPPER, AND EGGPLANT STALKS MIXTURE

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dc.contributor.authorÇöpür, Yalçın
dc.contributor.authorÖzyürek, Ömer
dc.contributor.authorTozluoğlu, Ayhan
dc.contributor.authorKütük, Selva
dc.date.accessioned2020-05-01T12:11:53Z
dc.date.available2020-05-01T12:11:53Z
dc.date.issued2012
dc.departmentDÜ, Orman Fakültesi, Orman Endüstrisi Mühendisliği Bölümüen_US
dc.descriptionOzyurek, Omer/0000-0002-6366-8804en_US
dc.descriptionWOS: 000307639900043en_US
dc.description.abstractTurkey annually produces 26 million tons of vegetables and is the third-biggest vegetable producer. After harvest, the waste of vegetable stalks lacking of economic value is burnt or left in the fields, causing environmental pollution. The aim of this study was to examine bioethanol production of a mixture of tomato, pepper, and eggplant stalks using an alternative chemical, sodium borohydrate (NaBH4) in a chemical pretreatment step. Both steam-exploded (SE) and dry-milled (DM) stalks were chemically pretreated and enzymatically hydrolyzed in this study. Results showed that SE stalks had better enzymatic digestibility compared to DM. NaOH treatment removed the highest amount of lignin (17.1%; SE, 2%, 90 min) but also glucose (21.5%; SE, 2%, 90 min) from the structure. On the other hand, NaBH4 removed the highest lignin in proportion to glucose for both SE and DM samples. Enzymatically hydrolyzed stalks gave the highest sugar yields of 30.1% (o.d.-dry matter) for the SE sample when it was pretreated with 2% NaOH for 30 min.en_US
dc.description.sponsorshipBAP (Directory of Scientific Research Projects) of Duzce UniversityDuzce Universityen_US
dc.description.sponsorshipThis research was financially supported by BAP (Directory of Scientific Research Projects) of Duzce University.en_US
dc.identifier.endpage3261en_US
dc.identifier.issn1930-2126
dc.identifier.issue3en_US
dc.identifier.scopusqualityQ3en_US
dc.identifier.startpage3252en_US
dc.identifier.urihttps://hdl.handle.net/20.500.12684/6246
dc.identifier.volume7en_US
dc.identifier.wosWOS:000307639900043en_US
dc.identifier.wosqualityQ1en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.language.isoenen_US
dc.publisherNorth Carolina State Univ Dept Wood & Paper Scien_US
dc.relation.ispartofBioresourcesen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/openAccessen_US
dc.subjectEnvironmenten_US
dc.subjectDry-millingen_US
dc.subjectSteam explosionen_US
dc.subjectPretreatmenten_US
dc.subjectEnzymatic hydrolysisen_US
dc.titleENZYMATIC DIGESTIBILITY OF TOMATO, PEPPER, AND EGGPLANT STALKS MIXTUREen_US
dc.typeArticleen_US

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