Abstract:Subcritical water treatment has received considerable attention due to its cost effectiveness and environmentally friendly properties. In this investigation, Chinese quince fruits were submitted to subcritical water treatment (130, 150, and 170 °C), and the influence of treatments on the structure of milled wood lignin (MWL) was evaluated. Structural properties of these lignin samples (UL, L130, L150, and L170) were investigated by high-performance anion exchange chromatography (HPAEC), FT-IR, gel permeation c… Show more
“…In water, these values are closer to the experimental ones, recently reported to be 6.94 (H C2 ), 6.65 (H C5 ) and 6.75 (H C6 ) ppm in G units in milled wood lignin of Chinese quince fruit. 68 Similar δ ( 1 H) values (between 6.7–7.1 ppm) were assigned to the ring hydrogens in guaiacyl from NMR measurements in DMSO 69 and acetone solvents. 2 Another spike in the computed 1 H NMR is 〈 δ ( 1 H)〉 in the hydroxyl group in ring B (H Oα′ ) in ethanol solvent.…”
Section: Resultsmentioning
confidence: 69%
“…The last column in Table 2 reports the intervals of known experimental δ ( 13 C) values in β-O-4 linkages between G-units 1,2,5,13,68 collected from solid-state or liquid-state NMR measurements. Our calculated chemical shifts fall in the same ranges, despite the different solvents considered here.…”
Advanced solid-state and liquid nuclear magnetic resonance (NMR) approaches have enabled high throughput information about functional groups and type of bonding in a variety of lignin fragments from degradation processes...
“…In water, these values are closer to the experimental ones, recently reported to be 6.94 (H C2 ), 6.65 (H C5 ) and 6.75 (H C6 ) ppm in G units in milled wood lignin of Chinese quince fruit. 68 Similar δ ( 1 H) values (between 6.7–7.1 ppm) were assigned to the ring hydrogens in guaiacyl from NMR measurements in DMSO 69 and acetone solvents. 2 Another spike in the computed 1 H NMR is 〈 δ ( 1 H)〉 in the hydroxyl group in ring B (H Oα′ ) in ethanol solvent.…”
Section: Resultsmentioning
confidence: 69%
“…The last column in Table 2 reports the intervals of known experimental δ ( 13 C) values in β-O-4 linkages between G-units 1,2,5,13,68 collected from solid-state or liquid-state NMR measurements. Our calculated chemical shifts fall in the same ranges, despite the different solvents considered here.…”
Advanced solid-state and liquid nuclear magnetic resonance (NMR) approaches have enabled high throughput information about functional groups and type of bonding in a variety of lignin fragments from degradation processes...
“…In this process, the degradation of lignin and the polycondensation of intermediates take place simultaneously and compete with each other. The cleavage of β-O-4 results in the reduction in the molecular weight; conversely, the formation of superpolymers or char may result in an increase in the molecular size [ 61 ]. As can be seen from Table 4 , lignin had an Mw of 66,671 g/mol and the polydispersityare value was 1.81.…”
A sulfonyl-chloride-modified lignin-based porous carbon-supported metal phthalocyanine catalyst was prepared and used to replace the traditional Fenton’s reagent for lignin degradation. The catalyst underwent a detailed characterization analysis in terms of functional group distributions, surface area, morphological structure, via FT-IR, XPS, BET, and SEM. The catalyst possessed a specific surface area of 638.98 m2/g and a pore volume of 0.291 cm3/g. The prepared catalyst was studied for its ability of oxidative degradation of lignin under different reaction conditions. By optimizing the reaction conditions, a maximum liquid product yield of 38.94% was obtained at 135 °C with 3.5 wt% of catalyst and 15 × 10−2 mol/L H2O2; at the same time, a maximum phenols selectivity of 32.58% was achieved. The compositions and properties of liquid products obtained from lignin degradation using different catalyst concentrations were studied comparatively via GC-MS, FT-IR, 1H-NMR, and EA. Furthermore, the structure changes of solid residues are also discussed.
“…The values of the mean DP of the BP were lower than the values of BP obtained in a previous study (Hamauzu & Mizuno, 2014). This may be because the catalytic effect of subcritically treated water (Wang, Qin, et al., 2021) is greater than that of H + and OH − for weak acids or bases. Subcritical water treatment may break the bonds between BP and cell walls of the quince to release proanthocyanidins.…”
The abilities of Chinese quince free proanthocyanidins (FP) and bound proanthocyanidins (BP) at different levels (0.1%, 0.15%, and 0.3%) to mitigate heterocyclic aromatic amine (HAA) formation in fried chicken patties were investigated for the first time and compared with vitamin C (Vc). FP and BP reduced HAAs in a dose‐dependent manner. Significantly, high concentrations of FP (0.3%) resulted in a reduction of PhIP, harman, and norharman levels by 59.84%, 22.91%, and 38.21%, respectively, in chicken patties. The addition of proanthocyanidins significantly (p < 0.05) reduced the weight loss of fried chicken patties. Furthermore, a positive correlation was observed among pH, weight loss, and total HAA formation in all three groups (FP, BP, and Vc). Multivariate analysis showed that FP had a more pronounced effect than BP from the perspective of enhancing the quality of fried chicken patties and reducing the formation of HAAs. These results indicate that proanthocyanidins, both BP and FP, but especially FP, from Chinese quince can inhibit the formation of carcinogenic HAAs when added to protein‐rich foods that are subsequently fried.
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