DSpace
 
  Repositório Institucional da Universidade de Aveiro > Departamento de Química > DQ - Artigos >
 Miscanthus x giganteus Extractives: A Source of Valuable Phenolic Compounds and Sterols
Please use this identifier to cite or link to this item http://hdl.handle.net/10773/5234

title: Miscanthus x giganteus Extractives: A Source of Valuable Phenolic Compounds and Sterols
authors: Villaverde, J. J.
Domingues, R. M. A.
Freire, C. S. R.
Silvestre, A. J. D.
Neto, C. Pascoal
Ligero, P.
Vega, A.
keywords: Miscanthus x giganteus
Bark
Core
Fatty acids
Sterols
Aromatic compounds
GC-MS analysis
issue date: 2009
publisher: American Chemical Society
abstract: The chemical composition of the lipophilic extracts of bark and core, of the Miscanthus x giganteus stalk, was studied by gas chromatography-mass spectrometry (GC-MS). Aromatic compounds, sterols, and fatty acids, followed by long-chain fatty alcohols, were the major families of components present in the M. x giganteus stalk. Aromatic compounds are more abundant in the M. x giganteus bark (521 mg/kg of bark), with vanillic acid, vanillin, and p-hydroxybenzaldehyde as the major compounds of this family. In the M. x giganteus core, sterols represent about 949 mg/kg of dry core with beta-sitosterol, 7-oxo-beta-sitosterol, stigmasterol, and campesterol as the major components. The detection of small amounts of esters in the GC-MS analysis with short columns explains the small increase in the abundance of the identified families after alkaline hydrolysis. The high content of valuable sterols and aromatic compounds in M. x giganteus and, particularly, in the core, which is considered a residue in most applications, can open new perspectives for the integrated upgrading of this grass within the biorefinery perspective.
URI: http://hdl.handle.net/10773/5234
ISSN: 0021-8561
publisher version/DOI: http://dx.doi.org/10.1021/jf900071t
source: Journal of Agricultural and Food Chemistry
appears in collectionsDQ - Artigos

files in this item

file description sizeformat
J. Agric. Food Chem., 2009, 57 (9), 3626-3631.pdf475.39 kBAdobe PDFview/open
Restrict Access. You can Request a copy!
statistics

Items in DSpace are protected by copyright, with all rights reserved, unless otherwise indicated.

 

Valid XHTML 1.0! RCAAP OpenAIRE DeGóis
ria-repositorio@ua.pt - Copyright ©   Universidade de Aveiro - RIA Statistics - Powered by MIT's DSpace software, Version 1.6.2