Hydrodeoxygenation of Lignin-Derived Phenols: from Fundamental Studies Towards Industrial Applications
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Report of the Advisory Group to Recommend Priorities for the IARC Monographs During 2020–2024
IARC Monographs on the Identification of Carcinogenic Hazards to Humans Report of the Advisory Group to Recommend Priorities for the IARC Monographs during 2020–2024 Report of the Advisory Group to Recommend Priorities for the IARC Monographs during 2020–2024 CONTENTS Introduction ................................................................................................................................... 1 Acetaldehyde (CAS No. 75-07-0) ................................................................................................. 3 Acrolein (CAS No. 107-02-8) ....................................................................................................... 4 Acrylamide (CAS No. 79-06-1) .................................................................................................... 5 Acrylonitrile (CAS No. 107-13-1) ................................................................................................ 6 Aflatoxins (CAS No. 1402-68-2) .................................................................................................. 8 Air pollutants and underlying mechanisms for breast cancer ....................................................... 9 Airborne gram-negative bacterial endotoxins ............................................................................. 10 Alachlor (chloroacetanilide herbicide) (CAS No. 15972-60-8) .................................................. 10 Aluminium (CAS No. 7429-90-5) .............................................................................................. 11 -
The Analysis of Grapevine Response to Smoke Exposure
The Analysis of Grapevine Response to Smoke Exposure A thesis presented in fulfilment of the requirements for the degree of Doctor of Philosophy Lieke van der Hulst BSc, MSc The University of Adelaide School of Agriculture, Food and Wine Thesis submitted for examination: November 2017 Thesis accepted and final submission: January 2018 Table of contents Abstract i Declaration iii Publications iv Symposia v Acknowledgements vii Chapter 1 Literature review and introduction • Literature review and introduction 1 • The occurrence of bushfires and prescribed 2 • Economic impact of bushfires 5 • Smoke derived volatile compounds 6 • Volatile compounds in wine 8 • Glycosylation of volatile phenols in grapes 9 • Previous smoke taint research 11 • Glycosyltransferases 14 • Research aims 18 Chapter 2 Detection and mitigation of smoke taint in the vineyard • Authorship statements 20 • Introduction 22 • Paper: Accumulation of volatile phenol glycoconjugates in grapes, 24 following the application of kaolin and/or smoke to grapevines (Vitis vinifera cv Sauvignon Blanc, Chardonnay and Merlot) • Further investigation into methods for the detection and mitigation of 54 smoke taint in the vineyard Material and Methods 55 Results and discussion part A 57 Results and discussion part B 61 Conclusion 68 Chapter 3 Expression of glycosyltransferases in grapevines following smoke exposure • Authorship statements 71 • Introduction 73 • Paper: Expression profiles of glycosyltransferases in 74 Vitis vinifera following smoke exposure Chapter 4 The effect of smoke exposure to apple • Authorship statements 122 • Introduction 124 • Paper: The effect of smoke exposure to apple (Malus domestica 125 Borkh cv ‘Sundowner’) Chapter 5 Conclusions and future directions • Conclusions 139 • Future directions 142 Appendix • Paper: Impact of bottle aging on smoke-tainted wines from 145 different grape cultivars References 152 Abstract Smoke taint is a fault found in wines made from grapes exposed to bushfire smoke. -
Review of Smoke Taint in Wine: Smokederived Volatile Phenols And
Krstic et al. Review of smoke taint in wine 537 Review of smoke taint in wine: smoke-derived volatile phenols and their glycosidic metabolites in grapes and vines as biomarkers for smoke exposure and their role in the sensory perception of smoke taint M.P. KRSTIC1, D.L. JOHNSON2 and M.J. HERDERICH2 1 The Australian Wine Research Institute,Victorian Node, Mooroolbark, Vic. 3138, Australia; 2 The Australian Wine Research Institute, Urrbrae, SA 5064, Australia Corresponding author: Dr Mark Krstic, email [email protected] Abstract In recent years, the exposure of vineyards and grapes to smoke from bushfires and controlled burn events has in some instances resulted in wines described as smoke tainted. Such wines are characterised by undesirable sensory characters described as smoky, burnt, ash, smoky bacon, medicinal and ashtray. This review summarises the knowledge about the composition of smoke from forest and grass fires, describes relationships between smoke exposure of vineyards and smoke taint in wine, and outlines strategies for managing and reducing the risk to producing smoke-affected wines. The sensitivity of grapes and vines at different phenological stages to the uptake of contaminants from smoke, especially smoke-derived volatile phenols, is outlined, and the pathways for entry and metabolic transformation of volatile phenols are discussed. The potential for translocation of phenolic contaminants within the grapevine and the differences in uptake of smoke contaminants of different grape cultivars are also discussed, along with preliminary work on dose/response relationships regarding concentration and duration of exposure and subsequent expression of smoke taint in wine. The chemical basis of smoke taint in wine is described, and the relationship between volatile phenols from combustion of wood/lignin and their glycosides, and sensory panel ratings of smoke attributes in affected wines is discussed. -
The Effects of Combining Guaiacol and Syringol on Their Pyrolysis
Holzforschung, Vol. 66, pp. 323–330, 2012 • Copyright © by Walter de Gruyter • Berlin • Boston. DOI 10.1515/HF.2011.165 The effects of combining guaiacol and syringol on their pyrolysis Mohd Asmadi, Haruo Kawamoto * and Shiro Saka methods, lignin pyrolysis has been studied based on iso- Graduate School of Energy Science , Kyoto University, lated lignins (Martin et al. 1979 ; Obst 1983 ; Evans et al. Kyoto , Japan 1986 ; Saiz -Jimenez and De Leeuw 1986 ; Faix et al. 1987 ; Genuit et al. 1987 ; Meier and Faix 1992 ; Greenwood et al. * Corresponding author. 2002 ; Hosoya et al. 2007, 2008a,b ; Nakamura et al. 2008 ) Graduate School of Energy Science, Kyoto University, and model compounds (Domburg et al. 1974 ; Bre ž n ý et al. Yoshida-honmachi, Sakyo-ku, Kyoto 606-8501, Japan 1983 ; Saiz -Jimenez and De Leeuw 1986 ; Kawamoto et al. Phone/Fax: + 81-75-753-4737 E-mail: [email protected] 2006, 2007, 2008a,b ; Kawamoto and Saka 2007 ; Nakamura et al. 2007, 2008 ; Watanabe et al. 2009 ). Hardwood lignins are known to include both the syringyl (3,5-dimethoxy-4- Abstract hydroxyphenyl)-type (shortly S) and the guaiacyl (4-hydroxy- 3-methoxyphenyl)-type aromatic rings (shortly G), whereas Pyrolysis of guaiacol/syringol mixtures was studied in an softwood lignins contain mainly the G-type units. These dif- ° ferences infl uence the pyrolytic reactivity of hardwoods and ampoule reactor (N 2 /600 C/40 – 600 s) to understand the reactivities of the aromatic nuclei in hardwood lignins. By softwoods (Di Blasi et al. 2001a,b ; Gr ø nli et al. -
Evaluation and Products Characterization of Mango Seed Shell and Kernel Conventional Pyrolysis
EVALUATION AND PRODUCTS CHARACTERIZATION OF MANGO SEED SHELL AND KERNEL CONVENTIONAL PYROLYSIS Thesis By JUAN CAMILO MAHECHA RIVAS Presented in the Engineering Faculty of Universidad de los Andes In fulfillment of the requirements for the Degree of CHEMICAL ENGINEER Approved by: Advisor, Rocio Sierra Ramírez, Ph.D. Chemical Engineering Department Bogotá, Colombia January 2020 Evaluation and products characterization of mango seed shell and kernel conventional pyrolysis Juan C. Mahecha-Rivas Department of Chemical Engineering, University of Los Andes, Bogotá, Colombia GENERAL OBJECTIVE To characterize mango seed’s conventional pyrolysis products at optimal conditions for further valorization SPECIFICS OBJECTIVES - To evaluate the influence of temperature of conventional pyrolysis in bio-oil, biochar and biogas yields - To compare the pyrolysis’s yields from kernel, shell and kernel/shell mixture fed. - To characterize biochar, bio-oil, and biogas from mango seed’s kernel and shell pyrolysis - To determine the feasibility of mango seed bio-oil as a biodiesel precursor or additive i TABLE OF CONTENTS Abstract ................................................................................................................................... 1 1. Introduction .................................................................................................................... 1 2. Methods .......................................................................................................................... 4 2.1. Materials and sample preparation -
Catalytic Hydrodeoxygenation of Bio-Oil Model Compounds Over Pt
www.nature.com/scientificreports OPEN Catalytic Hydrodeoxygenation of Bio-oil Model Compounds over Pt/HY Catalyst Received: 08 April 2016 Heejin Lee1,*, Hannah Kim1,*, Mi Jin Yu1, Chang Hyun Ko2, Jong-Ki Jeon3, Jungho Jae4,5, Accepted: 09 June 2016 Sung Hoon Park6, Sang-Chul Jung6 & Young-Kwon Park1 Published: 30 June 2016 The hydrodeoxygenation of a model compound of lignin-derived bio-oil, guaiacol, which can be obtained from the pyrolysis of biomass to bio-oil, has attracted considerable research attention because of its huge potential as a substitute for conventional fuels. In this study, platinum-loaded HY zeolites (Pt/HY) with different Si/Al molar ratios were used as catalysts for the hydrodeoxygenation of guaiacol, anisole, veratrole, and phenol to a range of hydrocarbons, such as cyclohexane. The cyclohexane (major product) yield increased with increasing number of acid sites. To produce bio-oil with the maximum level of cyclohexane and alkylated cyclohexanes, which would be suitable as a substitute for conventional transportation fuels, the Si/Al molar ratio should be optimized to balance the Pt particle-induced hydrogenation with acid site-induced methyl group transfer. The fuel properties of real bio-oil derived from the fast pyrolysis of cork oak was improved using the Pt/HY catalyst. Bio-oil obtained by the pyrolysis of lignocellulosic biomass contains a range of chemicals, such as acids (e.g. acetic acid), anhydrosugars (e.g. levoglucosan), furanics (e.g. furan, furfural), phenolics (e.g. guaiacol), aldehydes, and ketones1–6. These bio-based chemicals and bio-based fuels are potential alternatives to petroleum-based chemicals and fuels. -
Some Aromatic Amines and Related Compounds
SOME AROMATIC AMINES AND RELATED COMPOUNDS AMINES AND RELATED SOME AROMATIC SOME AROMATIC AMINES AND RELATED COMPOUNDS VOLUME 127 IARC MONOGRAPHS ON THE IDENTIFICATION OF CARCINOGENIC HAZARDS TO HUMANS SOME AROMATIC AMINES AND RELATED COMPOUNDS VOLUME 127 This publication represents the views and expert opinions of an IARC Working Group on the Identification of Carcinogenic Hazards to Humans, which met remotely, 25 May–12 June 2020 LYON, FRANCE - 2021 IARC MONOGRAPHS ON THE IDENTIFICATION OF CARCINOGENIC HAZARDS TO HUMANS IARC MONOGRAPHS In 1969, the International Agency for Research on Cancer (IARC) initiated a programme on the evaluation of the carcinogenic hazard of chemicals to humans, involving the production of critically evaluated monographs on individual chemicals. The programme was subsequently expanded to include evaluations of carcinogenic hazards associated with exposures to complex mixtures, lifestyle factors and biological and physical agents, as well as those in specific occupations. The objective of the programme is to elaborate and publish in the form of monographs critical reviews of data on carcinogenicity for agents to which humans are known to be exposed and on specific exposure situations; to evaluate these data in terms of cancer hazard to humans with the help of international working groups of experts in carcinogenesis and related fields; and to identify gaps in evidence. The lists of IARC evaluations are regularly updated and are available on the internet athttps://monographs. iarc.fr/. This programme has been supported since 1982 by Cooperative Agreement U01 CA33193 with the United States National Cancer Institute, Department of Health and Human Services. Additional support has been provided since 1986 by the European Commission Directorate-General for Employment, Social Affairs, and Inclusion, initially by the Unit of Health, Safety and Hygiene at Work, and since 2014 by the European Union Programme for Employment and Social Innovation “EaSI” (2014–2020) (for further information please consult: https://ec.europa.eu/social/easi). -
Statistically Optimized Production and Characterization of Vanillin from Creosol Using Newly Isolated Klebsiella Pneumoniae P27
Ann Microbiol (2017) 67:727–737 DOI 10.1007/s13213-017-1300-4 ORIGINAL ARTICLE Statistically optimized production and characterization of vanillin from creosol using newly isolated Klebsiella pneumoniae P27 Geetanjali T. Mali1 & Pramod J. Kasabe1 & Padma Babulal Dandge1 Received: 8 March 2017 /Accepted: 19 September 2017 /Published online: 4 October 2017 # Springer-Verlag GmbH Germany and the University of Milan 2017 Abstract The current research study deals with the screening Keywords Response surface methodology . Vanillyl alcohol of a potent vanillin-producing microorganism among 96 iso- oxidase . 16S rDNA sequencing . FTIR . HRMS lated strains. Biochemical characterization and molecular identification confirmed that the isolated strain belongs to the Klebsiella pneumoniae bacteria, so it was denoted as Introduction Klebsiella pneumoniae P27. The optimization of medium components for the enhanced production of vanillin was car- Vanillin is one of the important flavoring agents and is a major ried out using two-stage statistical experimental designs, in constituent of the natural vanilla (Walton et al. 2003). The which the significant medium components for vanillin pro- most traditional source of natural vanilla is bean or pod of duction were screened using a Plackett-Burman experimental the tropical vanilla orchid (Vanilla planifolia). Vanillin has design. And the optimal levels of those noteworthy factors tremendous applications in the food, pharmaceutical, bever- were determined by using central composite design. The sta- age and perfume industries. More than 12,000 tons of vanillin tistical optimization of medium components resulted in in- are produced every year. Of that, <1% of it is extracted from creases in vanillin production and vanillyl alcohol oxidase vanilla pods; the remainder is synthesized via chemical pro- activity of 2.05-fold and 3.055-fold, respectively. -
Impact of Volatile Phenols and Their Precursors on Wine Quality and Control Measures of Brettanomyces/Dekkera Yeasts
View metadata, citation and similar papers at core.ac.uk brought to you by CORE provided by Open Archive Toulouse Archive Ouverte Open Archive Toulouse Archive Ouverte (OATAO) OATAO is an open access repository that collects the work of Toulouse researchers and makes it freely available over the web where possible. This is an author-deposited version published in: http://oatao.univ-toulouse.fr/ Eprints ID: 9933 To link to this article : DOI:10.1007/s00217-013-2036-4 URL : http://dx.doi.org/10.1007/s00217-013-2036-4 To cite this version: Kheir, Joyce and Salameh, Dominique and Strehaiano, Pierre and Brandam, Cédric and Lteif, Roger Impact of volatile phenols and their precursors on wine quality and control measures of Brettanomyces/Dekkera yeasts. (2013) European Food Research and Technology, vol. 237 (n° 5). pp. 655-671. ISSN 1438-2377 Any correspondence concerning this service should be sent to the repository administrator: [email protected] DOI 10.1007/s00217-013-2036-4 Impact of volatile phenols and their precursors on wine quality and control measures of Brettanomyces/Dekkera yeasts Joyce Kheir • Dominique Salameh • Pierre Strehaiano • Ce ´dric Brandam • Roger Lteif Abstract Volatile phenols are aromatic compounds and yeasts, bacteria (lactic and acetic), and filamentous fungi one of the key molecules responsible for olfactory defects present in grapes, grape musts, and wine at various stages. in wine. The yeast genus Brettanomyces is the only major If the wine flavor is directly determined by grape variety, microorganism that has the ability to covert hydroxycin- microorganisms can also affect it by the production and namic acids into important levels of these compounds, excretion of metabolites during growth and through especially 4-ethylphenol and 4-ethylguaiacol, in red wine. -
Creosote Hazardous Substances Database Info
The information below is copied verbatim from the National Library of Medicine Hazardous Substance Data Bank. This is public information available from http://toxnet.nlm.nih.gov/cgi-bin/sis/search/f?./temp/~1o22bT:2 For other data, click on the Table of Contents Best Sections Non-Human Toxicity Excerpts : Chronic toxicity studies in mice with beechwood creosote caused some animal deaths (bronchopneumonia with pulmonary abscess), but showed no dose-lethal effect relation. The spleen of the male mice showed a wt decr. The creosote caused no significant histopathological changes in the organs and tissues. Deviations in the hematological and clin indicators were within physiological deviations. The beechwood creosote was not carcinogenic. [Miyazato T et al; Oyo Yakuri 28 (5): 909-24 (1984)] **PEER REVIEWED** Probable Routes of Human Exposure : Cancer incidence was studied among 922 creosote exposed impregnators at 13 plants in Sweden and Norway. The subjects had been impregnating wood (eg, railroad cross-ties and telegraph poles), but no data on individual exposures were available. The study population was restricted to men employed during the period 1950-1975, and their cancer morbidity was checked through the cancer registries. The total cancer incidence was somewhat lower than expected, 129 cases versus 137 expected (standardize incidence ratio 0.94). Increased risks in both countries combined were observed for lip cancer (standardised incidence ratio 2.50, 95% confidence interval (95% confidence interval) 0.81-5.83), skin cancer (standardised incidence ratio 2.37, 95% confidence interval 1.08-4.50), and malignant lymphoma (standardised incidence ratio 1.9, 95% confidence interval 0.83-3.78). -
121)ANISOLE( ROS :- Process
121) ANISOLE (CAS Number : 100-66-3) ROS :- OCH 3 OH TOLUENE NaHSO4 + CH3SO4Na + sodium methyl sulfate 120gm/mole Phenol 134 Anisole Mol wt :- 94gm/mole Mol wt :- 108 gm/mole Process :- Take phenol, sodium methyl sulfate & toluene in Reactor. Heating reflux & Mataintane for 14-hrs at reflux temp. cool to RT. Centrifuge salt .distilled solvent product distilled .collect product & packing. Flow diagram :- Phenol - 500kg CH3SO4Na-712 kg Toluene -500kg Reactor Maintaine-110 ° C Maintain & Centrifuge NaHSO4 SALT - 600kg Loss -10 kg Reactor Recover of toluene -480 kg Product-500kg Effluents – 122 kg Mass Balance :- INPUT QTY OUTPUT QTY Phenol 500 kg Product 500 kg Toluene 500 kg Recover Toluene 480 kg Ch3SO4Na 712 kgs NaHso4 salt 600 KG effluent 122 kg loss 10 kg TOTAL 1712 KG 1712 KG 122)VERATROLE (CAS Number: 91-16-7) ROS :- OCH 3 OH OCH OH TOLUENE 3 2NaHSO4 + 2CH3SO4Na + sodium methyl sulfate 120gm/mole Catechol 134 Veratrole Mol wt :- 110gm/mole Mol wt :- 138 gm/mole Process :- Take Catechol, sodium methyl sulfate & toluene in Reactor. Heating reflux & Mataintane for 14-hrs at reflux temp. cool to RT. Centrifuge salt .distilled solvent product distilled .collect product & packing. Flow diagram :- Catechol - 560kg CH3SO4Na-1364 kg Toluene -1000kg Reactor Maintaine-110 ° C Maintain & Centrifuge NaHSO4 SALT - 1100kg Reactor Recover of toluene -980 kg Loss-10 kg Effluents - 334kg Product-500kg Mass Balance :- INPUT QTY OUTPUT QTY Catechol 560 kg Product 500 kg Toluene 1000 kg Recover Toluene 980 kg CH3SO4Na 1364 kgs NaHso4 salt 1100 KG effluent 334 kg loss 10 kg TOTAL 2924 KG 2924 KG 123) 3-methoxy-4-hydroxy-benzaldehyde(Vanillin) (CAS Number : 121-33- 5) ROS :- OH 2NaoH (40) OH CHO OCH 3 TOLUENE OCH 3 + + 2NaHSO4 + 2H2O HOOC 2H2SO4 (18) (98) 120gm/mole OH guaiacol glyoxylic acid HOOC 124 78 3- methoxy-4-Hydroxy mandelic acid 198 METHANOL NaoH O2 GAS (40) H2SO4 (98) OH OCH NaHSO4 3 + +CO2(44)+2H2O(18) 120gm/mole CHO 3- methoxy-4-Hydroxy Benzaldehyde 153 Process :- Take 50 % glyoxylic acid & water in reactor. -
By Aspergillus Speciest
Agric. Biol. Chem., 53 (4), 1051 -1055, 1989 1051 Degradation and 0-Methylation of Phenols among Volatile Flavor Components of Dried Bonito (Katsuobushi) by Aspergillus Speciest Mikiharu Doi, Masayori Ninomiya, Muneaki Matsui, Yoshihiro Shuto* and Yoshiro Kinoshita* Marutomo Co., Ltd., 1696 Kominato, Iyo, Ehime 799-31, Japan * Department of Agricultural Chemistry, Faculty of Agriculture, Ehime University, Matsuyama, Ehime 790, Japan Received October 28, 1988 Eleven strains of Aspergillus species, isolated from dried bonito (Katsuobushi), were grown in a liquid medium containing the individual phenolic compounds, in order to determine the fate of phenols during the molding process in Katsuobushi production. Of the 10 phenols studied, guaiacol, creosol and 2,6-dimethoxyphenol were 0-methylated by 5 strains of Aspergillus species, and the others were degraded by somestrains studied. Similar changes in the phenols were presumed to occur also during the molding process in Katsuobushi production. It was concluded that the pungent smoky flavor becamemilder mainly through biological degradation or 0-methylation of phenols during the molding process. Many studies on the volatile flavor com- a/.14) reported the O-methylation of chloro- ponents of "Katsuobushi" have appeared in phenols and chloroguaiacols by bacteria, and the literature.1 ~n) It is knownthat the smoky Wiese and Vargas15) the (9-methylation of 2,5- flavor characteristic of Katsuobushi is due to dichloro-4-methoxyphenol by soil microorgan- wood smoke and that the pungent smoky isms. flavor is moderated during the molding proc- In this paper, wereport the degradation and ess. However, little has been reported con- (9-methylation of phenols by Aspergillus spe- cerning the fate of volatile flavor components cies isolated from Katsuobushi and propose of Katsuobushi during the molding process in that the smoky flavor of Katsuobushi is mod- its production.