Investigation of bio-oil produced by hydrothermal liquefaction of food waste using ultrahigh resolution Fourier transform ion cyclotron resonance mass spectrometry.

Authors :: Kostyukevich Y
Vlaskin M
Borisova L
Zherebker A
Perminova I
Kononikhin A
Popov I
Nikolaev E
Source :: European journal of mass spectrometry (Chichester, England) [Eur J Mass Spectrom (Chichester)] 2018 Feb; Vol. 24 (1), pp. 116-123. Date of Electronic Publication: 2017 Oct 19.
Publication Year :: 2018
Abstract: Recent research has revealed that more than 1.3 billion tons of food is wasted globally every year. The disposal of such huge biomass has become a challenge. In the present paper, we report the production of the bio-oil by hydrothermal liquefaction of three classes of food waste: meat, cheese and fruits. The highest yield of the bio-oil was observed for meat (∼60%) and cheese (∼75%), while for fruits, it was considerably low (∼10%). The molecular composition of the obtained bio-oil was investigated using ultrahigh resolution Fourier Transform Ion Cyclotron Resonance mass spectrometry and was found to be similar to that obtained from algae. Several thousand heteroatom compounds (N, N <subscript>2</subscript> , ON <subscript>2</subscript> , etc. classes) were reliably identified from each sample. It was found that bio-oils produced from meat and cheese have many compounds (∼90%) with common molecular formulas, while bio-oil produced from fruits differs considerably (∼30% of compounds are unique).

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