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.
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Disclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.