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

Yury Kostyukevich, Mikhail Vlaskin, Ludmila Borisova, Alexander Zherebker, Irina Perminova, Alexey Kononikhin, Igor Popov, Eugene Nikolaev

Research output: Contribution to journalArticlepeer-review

24 Scopus citations

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, N2, ON2, 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).

Original languageEnglish
Pages (from-to)116-123
Number of pages8
JournalEuropean Journal of Mass Spectrometry
Volume24
Issue number1
DOIs
StatePublished - 1 Feb 2018
Externally publishedYes

Keywords

  • Bio-oil
  • FT ICR
  • electrospray
  • food waste
  • mass spectrometry
  • petroleomics

ASJC Scopus subject areas

  • Atomic and Molecular Physics, and Optics
  • Spectroscopy

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