Table 11.
Chemical composition of cashew apple bagasse.
| Component (wt.%) ∗ | Present work | References |
||||||||
|---|---|---|---|---|---|---|---|---|---|---|
| [113, 114] | [115] | [119] | [120] | [120] | [11] | [11] | [11] | |||
| Variety | Regional 8315 | Mapiria | NR | NR | NR | NR | NR | Red | Yellow | Mixture |
| Total solids | 27.7 ± 0.54 | 31.2 ± 3.90 | NR | NR | NR | NR | NR | 90.7 ± 0.03 | 90.9 ± 0.06 | 91.7 ± 0.01 |
| Extractives | 7.14 ± 0.51 | 7.52 ± 0.28 | 7.39 ± 0.60 | 6.5 ± 0.2 | NR | NR | NR | 10.4 ± 0.05∗∗ | 12.0 ± 0.23∗∗ | 7.59 ± 0.37∗∗ |
| Ash | 1.510 ± 0.008 | 1.480 ± 0.016 | 1.62 ± 0.20 | NR | NR | NR | NR | 2.22 ± 0.06 | 2.20 ± 0.09 | 3.71 ± 0.11 |
| Cellulose | 25.3 ± 0.26 | 26.6 ± 0.50 | 20.5 ± 2.20 | 34.7 ± 0.20 | 18.3 ± 0.07 | 20.5 ± 0.70 | 19.2 ± 0.35 | 18.0 ± 0.61 | 19.9 ± 0.36 | 19.1 ± 0.30 |
| Hemicellulose | 28.4 ± 0.27 | 26.8 ± 0.54 | 16.3 ± 0.90 | 17.6 ± 0.20 | 27.1 ± 0.01 | NR | 12.0 ± 0.37 | 51.6 ± 0.11 | 51.1 ± 0.18 | 41.1 ± 0.24 |
| Lignin | 15.2 ± 1.22 | 18.2 ± 1.40 | 35.2 ± 0.90 | 41.4 ± 3.20 | 23.3 ± 0.02 | 33.8 ± 1.30 | 38.1 ± 0.08 | 4.27 ± 0.41 | 3.65 ± 0.24 | 4.86 ± 0.23 |
| Protein | 8.69 ± 0.05 | 9.13 ± 0.05 | NR | NR | NR | NR | NR | 16.8 ± 0.05 | 18.2 ± 0.02 | 16.3 ± 0.08 |
| Pectin | 11.2 ± 2.58 | 10.3 ± 1.80 | NR | NR | NR | NR | NR | 10.1 ± 0.48 | 8.56 ± 0.39 | 9.28 ± 0.77 |
| Total | 97.6 ± 4.89 | 100 ± 4.57 | 73.3 ± 3.08 | 100 ± 3.08 | 68 ± 0.1 | 54.3 ± 2.00 | 69.3 ± 0.80 | 113 ± 1.77 | 115.±1.51 | 102 ± 2.10 |
Values are expressed in means ± standard deviation.
∗In dry weight basis, ∗∗Lipids, NR: Not Reported.