Abstract
AbstractThe results of a set of experiments that were designed to integrate current knowledge on the major constituents of sugarcane bagasse lignin, specifically p‐coumaric, ferulic, syringic acids, and vanillin are presented. These aromatic compounds have well‐known antioxidant power and they are very important for the food, pharmaceutical, and nutraceutical industries. Following a study on the effect of pH upon the spectra of these monomers and the determination of their pKa values, their self‐association properties in ethanol as a solvent, particularly at concentrations < 10–4 M were investigated using UV spectrophotometry and their Kass values were determined. The results collected allowed to better understand the chemistry of sugarcane lignin and provide a contribution to the possible exploitation of this abundant straw material for the recovery of fine chemicals.
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