Characterization of starch degradation during simple heating for bioethanol production from the avocado seed

Abstract

We have successfully identified starch degradation with the presence of glucose from the avocado seed powder by simple heating method. This work was done by varying the composition of the avocado seed powder to obtain the effect of weight fraction increase in improving the concentration of glucose. From the Luff Schoorl test method, we found that the optimal glucose concentrations reached up to 14.86% that was produced from 80 g of the avocado seed powder. Furthermore, SEM showed the crystalline structure of glucose content and swelling of granules after heat treatment. FTIR spectra also indicated the presence of glucose at 1079.6 cm−1 (C-O-H bending) and 1412.38 cm−1 (CH2 bending modes).