Lignin

Lebo, Stuart E.; Gargulak, Jerry D.; McNally, Timothy J.

doi:10.1002/0471238961.12090714120914.a01.pub2

Cited by 63 publications

(39 citation statements)

References 54 publications

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“…In fuels such as these that comprise variously decomposed components, it is pertinent that the fuels retain compositional variation characteristic of the vegetation types used. In this respect, the lignocellulose analyses results were broadly consistent with the expected composition of these vegetation types (Lebo et al, 2001). Nonetheless, the radiata pine fuel had a higher lignin concentration than was expected.…”

Section: Fuel and Smoke Compositionsupporting

confidence: 80%

“…The lignin makeup broadly varies with vegetation type. Lignin of grasses contains all three precursors (Buranov & Mazza, 2008;Fahmi et al, 2007;Ralph & Hatfield, 1991); in lignin of angiosperm hardwoods, syringyl units dominate while most of the balance is from guaiacyl units with a minor contribution of p-hydroxyphenyl units (Pettersen, 1984;Rencoret et al, 2011); whereas lignin of gymnosperms, such as pines, predominantly contains guaiacyl units with some p-hydroxyphenyls but lacks syringyl units (Lebo, Gargulak, & McNally, 2001;Pettersen, 1984;Weng & Chapple, 2010).…”

Section: Introductionmentioning

confidence: 99%

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Exposure of grapes to smoke of vegetation with varying lignin composition and accretion of lignin derived putative smoke taint compounds in wine

Kelly

Zerihun

Singh³

et al. 2012

Food Chemistry

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Smoke taint in wines from bushfire smoke exposure has become a concern for wine producers. Smoke taint compounds are primarily derived from pyrolysis of the lignin component of fuels. This work examined the influence of the lignin composition of pyrolysed vegetation on the types of putative smoke taint compounds that accrue in wines. At veraison, Merlot vines were exposed to smoke generated from five vegetation types with differing lignin composition. Smoke was generated under pyrolysis conditions that simulated bushfire temperature profiles. Lignin and smoke composition of each fuel type along with putative smoke taint compounds in wines were determined. The results showed that, regardless of fuel type, the commonly reported guaiacyl lignin derived smoke taint compounds, guaiacol and 4-methylguaiacol, represented about 20% of the total phenols in wines. Quantitatively, syringyl lignin derived compounds dominated the total phenol pools in both free and bound forms. The contributions of p-hydroxyphenyls were generally similar to the guaiacyl sources. A further unexpected outcome of the study was that pine smoke affected wines had significantly elevated levels of syringols compared to the controls although pine fuel and its smoke emission lacked syringyl products.

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Section: Fuel and Smoke Compositionsupporting

confidence: 80%

Section: Introductionmentioning

confidence: 99%

Exposure of grapes to smoke of vegetation with varying lignin composition and accretion of lignin derived putative smoke taint compounds in wine

Kelly

Zerihun

Singh³

et al. 2012

Food Chemistry

View full text Add to dashboard Cite

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“…Presumably, strongly interactive in such a way that traditional analyses of the molecular weights are biased, thus, a suggestion of the existence of higher molecular weight polymeric units [184]. Apparently and to the best of the current knowledge, these lignin oligomers lack a defined primary structure, but rather represent random phenylpropanoid (C 9 ) polyphenols, mainly linked by arylglycerol ether bonds between phenolic para-coumaryl alcohol (2) (H-type), coniferyl alcohol (3) (G-type) and sinapyl alcohol (4) (S-type) units [185,186]. Depending on the plant-type, one of the different lignin types dominants.…”

Section: Lignin Oligomersmentioning

confidence: 99%

Utilisation of Lignins in the Bioeconomy: Projections on Ionic Liquids and Molecularly Imprinted Polymers for Selective Separation and Recovery of Base Metals and Gold

Ndibewu¹,

Tchieta²

2018

Lignin - Trends and Applications

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A brief review has been herein done of technologies involved in the exploitation of lignin, in order to provide an introduction to the subject from the perspective of a fast technologically advancing economy. Lignocellulosic materials and biomass have historically been utilised from since time memorial, but a new conversation is emerging on the role of these materials in modern bioeconomies. This new discourse needs to help us understand how technologies for managing and processing lignocellulosic materials both as biosynthetic moieties, biogenic wastes or simply renewable biopolymer-both established and novel-should be deployed and integrated (or not) to meet developmental requirements of the sustainability paradigm. The world is caught in the middle of green technology advocating for more and more focus on renewable sources of manufacturing raw materials and that of the molecularly imprinted/synthesised or genetically engineered ones. The utilisation of lignins (from renewable sources) in both the industry as the base for the formulation of ionic liquids (with yet a wider industrial applications), and also is a potential scaffold material for functionally modified imprinted polymers (LCIPS) for the selective recovery of base metals and gold, respectively, evidently incorporates the bioeconomy aspirations.

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“…The degree of polymerization is difficult to measure owing to fragmentation during extraction (23). Lignin is an integral part of the cell walls of plants that helps hold cells together and provides macroscopic plant rigidity.…”

Section: Ethanol Purificationmentioning

confidence: 99%

Taking ethanol quality beyond fuel grade: A review

et al. 2016

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Ethanol production in the United States approached 15 billion gal/year in 2015. Only about 2.5% of this was food‐grade alcohol, but this represents a higher‐value product than fuels or other uses. The ethanol production process includes corn milling, cooking, saccharification, fermentation, and separation by distillation. Volatile byproducts are produced during the fermentation of starch. These include other alcohols, aldehydes, ketones, fatty acids and esters. Food‐grade ethanol is generally produced by wet milling, where starch and sugars are separated from the other corn components, resulting in much smaller concentrations of the impurities than are obtained from fermentation of dry‐milled corn, where cyclic and heterocyclic compounds are produced from lignin in the corn hull. Some of these volatile byproducts are likely to show up in the distillate and these fermentation byproducts in ethanol could cause unpleasant flavours and affect human health if used for human consumption. There is some interest in improving ethanol quality, since human consumption represents a higher value. Advanced purification techniques, such as ozone oxidation, currently used for drinking water and municipal wastewater treatment, offer possibilities for adaptation in ethanol quality improvement. The development of analytical techniques has enabled the detection of low‐concentration compounds and simple quality assurance of food‐grade alcohol. This review includes the most recent ethanol production methods, potential ethanol purification techniques and analytical techniques. Application of such techniques would aid in the development of simplified alcohol production. Copyright © 2016 The Institute of Brewing & Distilling

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Lignin

Cited by 63 publications

References 54 publications

Exposure of grapes to smoke of vegetation with varying lignin composition and accretion of lignin derived putative smoke taint compounds in wine

Exposure of grapes to smoke of vegetation with varying lignin composition and accretion of lignin derived putative smoke taint compounds in wine

Utilisation of Lignins in the Bioeconomy: Projections on Ionic Liquids and Molecularly Imprinted Polymers for Selective Separation and Recovery of Base Metals and Gold

Taking ethanol quality beyond fuel grade: A review

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