Separation of 4-hydroxy-3-methoxybenzoic acid with 2-ethyl hexanol, isobutyl acetate and 1-butanol

Abstract

4‑hydroxy-3-methoxybenzoic acid (vanillic acid), a benzoic acid derivative, is an oxidised version of vanillin that is widely utilised as a flavouring and smell ingredient, particularly in the food and pharmaceutical sectors. It is easily created through a clean and environmentally friendly fermentation process, however separating the acid from the fermenter is a difficult procedure. At normal temperature and pressure, 2-ethyl hexanol, isobutyl acetate, and 1-butanol were employed to separate vanillic acid from aqueous stream solvents. The performance of various solvents was evaluated using characteristics as distribution coefficient (KD), as well as extraction efficiency (%).The maximum extraction efficiency of 72.59% was obtained using solvent 2-ethyl hexanol at vanillic acid concentration of 3.87 mmol L−1 at 298.15 K and atmospheric pressure The data acquired will be valuable in the design of an integrated process for the aqueous streams vanillic acid separation from fermentation broths and effluents.