Biocatalytic reduction of benzaldehyde using vegetable wastes as enzyme sources
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Keywords

Benzaldehyde
benzyl alcohol
biocatalytic reduction
vegetable waste.

Abstract

The aqueous extracts of the following vegetable wastes were used as an enzyme source to reduce benzaldehyde to benzyl alcohol: capulin, mamey, green pepper, chili, and avocado seeds; bean, turnip rape, fava bean, lima bean, and jinicuil pods; papaya peel, and chive leaves. The highest conversions of benzaldehyde were obtained with the capulin and mamey seeds, bean pods and chive leaves (86%, 77%, 54%, and 45% of benzyl alcohol respectively). The biocatalytic methodology proposed avoids the generation of chemical toxic waste because metallic reducing agents are used in the chemical reduction; and the biological residues can be used as fertilizers. This procedure complies with some of the principles of green chemistry.

 

https://doi.org/10.15174/au.2017.1284
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