Solubilization of lignin components of food concern from sugarcane bagasse by alkaline hydrolysis
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| Format: | Artículo científico |
| Langue: | en |
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Sociedad Mexicana de Nutrición y Tecnología de Alimentos
2007
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| _version_ | 1876453126150553600 |
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| author | S. Al Arni |
| author_facet | S. Al Arni |
| contents | Solubilization of lignin components of food concern from sugarcane bagasse by alkaline hydrolysis S. Al Arni M. Zilli A. Converti Química lignin ferulic acid coumaric acid sugarcane bagasse Alkaline hydrolysis Solubilization of sugarcane bagasse was performed in autoclave by alkaline treatment at 121 °C for one hour tofollow the release of its main components. The major products extracted were p-coumaric acid, vanillin, ferulic acid, andsyringic acid, whose concentrations increased significantly with increasing the concentration of the NaOH solution up to2.0 M or decreasing the liquid/solid ratio of the raw material to be treated to 50 g/g, respectively. These aromatic compoundscould be usefully exploited in food industry because of their antioxidant power; however, a lot of experimental work isneeded to optimize this process. 2007 artículo científico 1135-8122 https://www.redalyc.org/articulo.oa?id=72440505 en http://www.redalyc.org/revista.oa?id=724 Ciencia y Tecnología Alimentaria application/pdf Sociedad Mexicana de Nutrición y Tecnología de Alimentos Ciencia y Tecnología Alimentaria (México) Num.4 Vol.5 |
| format | Artículo científico |
| id | redalyc_72440505 |
| institution | Redalyc |
| language | en |
| publishDate | 2007 |
| publisher | Sociedad Mexicana de Nutrición y Tecnología de Alimentos |
| spellingShingle | Solubilization of lignin components of food concern from sugarcane bagasse by alkaline hydrolysis S. Al Arni Química lignin ferulic acid coumaric acid sugarcane bagasse Alkaline hydrolysis Solubilization of lignin components of food concern from sugarcane bagasse by alkaline hydrolysis S. Al Arni M. Zilli A. Converti Química lignin ferulic acid coumaric acid sugarcane bagasse Alkaline hydrolysis Solubilization of sugarcane bagasse was performed in autoclave by alkaline treatment at 121 °C for one hour tofollow the release of its main components. The major products extracted were p-coumaric acid, vanillin, ferulic acid, andsyringic acid, whose concentrations increased significantly with increasing the concentration of the NaOH solution up to2.0 M or decreasing the liquid/solid ratio of the raw material to be treated to 50 g/g, respectively. These aromatic compoundscould be usefully exploited in food industry because of their antioxidant power; however, a lot of experimental work isneeded to optimize this process. 2007 artículo científico 1135-8122 https://www.redalyc.org/articulo.oa?id=72440505 en http://www.redalyc.org/revista.oa?id=724 Ciencia y Tecnología Alimentaria application/pdf Sociedad Mexicana de Nutrición y Tecnología de Alimentos Ciencia y Tecnología Alimentaria (México) Num.4 Vol.5 |
| title | Solubilization of lignin components of food concern from sugarcane bagasse by alkaline hydrolysis |
| topic | Química lignin ferulic acid coumaric acid sugarcane bagasse Alkaline hydrolysis |
| url | https://www.redalyc.org/articulo.oa?id=72440505 |