Thermographic study of gallic acid

Impact of anatomical wrap position on the outcome of Nissen fundoplication

“…Major weight loss was observed at 207–308 °C. In the thermal analysis of gallic acid, Oridorga et al 37 noted that the peak at about 260 °C corresponds to the formation of decarboxylation products from gallic acid. Heating of gallic acid at this temperature caused the evolution of gaseous products and the formation of pyrogallol.…”

Modeling and stability of polyphenol in spray-dried and freeze-dried fruit encapsulates

“…Nevertheless, polyphenols are generally considered thermostable [18]. Indeed, gallic acid has an endothermic melting phase transformation between 258 and 260°C [19]. Thus, in the spray-drying assays, heating the air temperature should not cause a marked decrease in the gallic acid/polyphenol content of the encapsulates.…”