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).
Natural complex mixtures such as oil and dissolved organic matter play an important role in the economy and in the global carbon cycle. One of the most promising approaches for the investigation of the chemical structure of such substances is the combination of the high-resolution mass spectrometry and selective chemical reactions. Here, we report the investigation of the ozonation products of natural complex mixtures using Fourier transform ion cyclotron resonance mass spectrometry. Ozonation of crude oil results in the appearance of the new compounds with high content (up to 9 atom) of oxygen. Isotopic exchange reaction showed that those oxygen stem from the carbonyl groups. Ozonation of the dissolved organic matter leads to the destruction of the substance and shift towards the region of the saturated compounds.
We report an approach to study volatile organic compounds based on thermal desorption combined with atmospheric pressure photo ionization. The approach allows the sequential evaporation of different fractions of the sample, which simplifies the mass spectrum. We have applied the developed method for the detection of petroleum in vegetable oil. We have shown that in the negative mode, ions of fatty acids corresponding to vegetable oil dominates, while in the positive mode under relatively low temperature the light fraction of petroleum rapidly evaporates making it easy detectable.