Characterization and Application Potential of Charcoal and Cocoa Vinegar Pyrolysis Made from Cocoa Shells and Leaves

The objective of this study was to characterize charcoal produced from cocoa shells and cocoa vinegar obtained from the pyrolysis of cocoa leaves at ۴۱۵ °C for ۵ h. The chemical components of the resulting cocoa vinegar were identified using GC-MS, which revealed the presence of phenolic compounds, organic acids, aromatic compounds, ketones, and other constituents in both cocoa shell samples. The calorific value analysis of the charcoal showed values exceeding ۵,۰۰۰ kcal/kg. Several characterization techniques, including SEM, XRD, XRF, EDX, and FT-IR, were employed to analyze the charcoal. The results indicated that the charcoal possessed porous structures with a crystallinity degree of ۶۵.۲۱%. EDX analysis showed that carbon and oxygen were the dominant elements, alongside the presence of several metal elements. The charcoal also contained various metal oxides such as CaO, K₂O, SiO₂, Fe₂O₃, and others. FT-IR analysis confirmed the presence of hydroxyl (OH), carbonyl (C=O), and aromatic (C=C) functional groups. Moreover, LSL and LSP were found to contain ۲-methoxy-۴-methylphenol (Guaiacol), which has potential as a food flavoring agent and natural preservative. The charcoal produced also exhibits potential as a composite material for absorbents and catalysts due to its porous structure and the presence of metal oxide compounds.

کلیدواژه ها:

Theobroma cacao L ، Pyrolysis ، Cacao vinegar ، Charcoal ، Bio-chemical