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

doi:10.1177/1469066717737904

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 journal › Article › peer-review

27 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 language	English
Pages (from-to)	116-123
Number of pages	8
Journal	European Journal of Mass Spectrometry
Volume	24
Issue number	1
DOIs	https://doi.org/10.1177/1469066717737904
State	Published - 1 Feb 2018
Externally published	Yes

Keywords

Bio-oil
FT ICR
electrospray
food waste
mass spectrometry
petroleomics

ASJC Scopus subject areas

Atomic and Molecular Physics, and Optics
Spectroscopy

UN SDGs

This output contributes to the following UN Sustainable Development Goals (SDGs)

Access to Document

10.1177/1469066717737904

Cite this

Kostyukevich, Y., Vlaskin, M., Borisova, L., Zherebker, A., Perminova, I., Kononikhin, A., Popov, I., & Nikolaev, E. (2018). Investigation of bio-oil produced by hydrothermal liquefaction of food waste using ultrahigh resolution Fourier transform ion cyclotron resonance mass spectrometry. European Journal of Mass Spectrometry, 24(1), 116-123. https://doi.org/10.1177/1469066717737904

@article{e44b0326ff824541995ca2382b3fbe8a,

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

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).",

keywords = "Bio-oil, FT ICR, electrospray, food waste, mass spectrometry, petroleomics",

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

note = "Publisher Copyright: {\textcopyright} 2017, {\textcopyright} The Author(s) 2017.",

year = "2018",

month = feb,

day = "1",

doi = "10.1177/1469066717737904",

language = "English",

volume = "24",

pages = "116--123",

journal = "European Journal of Mass Spectrometry",

issn = "1469-0667",

publisher = "I M Publications",

number = "1",

}

Kostyukevich, Y, Vlaskin, M, Borisova, L, Zherebker, A, Perminova, I, Kononikhin, A, Popov, I & Nikolaev, E 2018, 'Investigation of bio-oil produced by hydrothermal liquefaction of food waste using ultrahigh resolution Fourier transform ion cyclotron resonance mass spectrometry', European Journal of Mass Spectrometry, vol. 24, no. 1, pp. 116-123. https://doi.org/10.1177/1469066717737904

Investigation of bio-oil produced by hydrothermal liquefaction of food waste using ultrahigh resolution Fourier transform ion cyclotron resonance mass spectrometry. / Kostyukevich, Yury; Vlaskin, Mikhail; Borisova, Ludmila et al.
In: European Journal of Mass Spectrometry, Vol. 24, No. 1, 01.02.2018, p. 116-123.

Research output: Contribution to journal › Article › peer-review

TY - JOUR

T1 - Investigation of bio-oil produced by hydrothermal liquefaction of food waste using ultrahigh resolution Fourier transform ion cyclotron resonance mass spectrometry

AU - Kostyukevich, Yury

AU - Vlaskin, Mikhail

AU - Borisova, Ludmila

AU - Zherebker, Alexander

AU - Perminova, Irina

AU - Kononikhin, Alexey

AU - Popov, Igor

AU - Nikolaev, Eugene

PY - 2018/2/1

Y1 - 2018/2/1

N2 - 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).

AB - 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).

KW - Bio-oil

KW - FT ICR

KW - electrospray

KW - food waste

KW - mass spectrometry

KW - petroleomics

UR - http://www.scopus.com/inward/record.url?scp=85040935077&partnerID=8YFLogxK

U2 - 10.1177/1469066717737904

DO - 10.1177/1469066717737904

M3 - Article

C2 - 29050496

AN - SCOPUS:85040935077

SN - 1469-0667

VL - 24

SP - 116

EP - 123

JO - European Journal of Mass Spectrometry

JF - European Journal of Mass Spectrometry

IS - 1

ER -

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

Abstract

Keywords

ASJC Scopus subject areas

UN SDGs

Access to Document

Other files and links

Fingerprint

Cite this