African Journal of
Biotechnology

  • Abbreviation: Afr. J. Biotechnol.
  • Language: English
  • ISSN: 1684-5315
  • DOI: 10.5897/AJB
  • Start Year: 2002
  • Published Articles: 12193

Full Length Research Paper

Moringa extracts used in sugarcane juice treatment and effects on ethanolic fermentation

Rita de Cassia Vieira Macri
  • Rita de Cassia Vieira Macri
  • Faculdade de Ciências Agrárias e Veterinárias/Universidade Estadual Paulista 'Júlio de Mesquita Filho' (Brazil).
  • Google Scholar
Gustavo Henrique Gravatim Costa
  • Gustavo Henrique Gravatim Costa
  • Faculdade de Ciências Agrárias e Veterinárias/Universidade Estadual Paulista 'Júlio de Mesquita Filho' (Brazil).
  • Google Scholar
Nayara Abrao Montijo
  • Nayara Abrao Montijo
  • Faculdade de Ciências Agrárias e Veterinárias/Universidade Estadual Paulista 'Júlio de Mesquita Filho' (Brazil).
  • Google Scholar
Aline Ferreira Silva
  • Aline Ferreira Silva
  • Faculdade de Ciências Agrárias e Veterinárias/Universidade Estadual Paulista 'Júlio de Mesquita Filho' (Brazil).
  • Google Scholar
Marcia Justino Rossini Mutton
  • Marcia Justino Rossini Mutton
  • Faculdade de Ciências Agrárias e Veterinárias/Universidade Estadual Paulista 'Júlio de Mesquita Filho' (Brazil).
  • Google Scholar


  •  Received: 04 July 2014
  •  Accepted: 22 September 2014
  •  Published: 15 October 2014

Abstract

The objective of this study was to evaluate the effects of sugarcane juice treatment using Moringa oleifera leaf and seeds extracts on ethanolic fermentation. The experiment was arranged in a split plot statistical design, with four replications. Main treatments were three sedimentation agents (synthetic polyelectrolyte, moringa leaf and seed extracts) and control while the secondary treatments were two sugarcane varieties (RB867515 and CTC4). Extracted sugarcane juice was clarified by simple defecation with pH adjusted to 6.0. The flocculating agents were added in a decanter before the limed juice. After then, the juice was standardized to 16° Brix at pH 4.5, and musts were inoculated with yeast Saccharomyces cerevisiae strain, FT858. At the end of the fermentation process, wines were recovered by centrifugation. In all experimental stages, extracted juice, clarified juice and wine were chemically and technologically characterized. The use of moringa leaf and seed extracts as sedimentation adjuvants did not increase the sedimentation speed of impurities. However, there was a high sludge compaction, which was essential for maintenance of yeast and bud population at the beginning of fermentation, and yeast budding rate in the end. The use of different sedimentation agents as adjuvants in juice treatment did not affect wine quality and ethanol yield.

 

Key words: Juice clarification, Moringa oleifera Lamarck, simple defecation, polyelectrolyte, flocculating agents, saccharomyces cerevisiae.