Publicação: Polymorphism in propyl gallate recrystallized with acetone
dc.contributor.author | Gálico, D. A. [UNESP] | |
dc.contributor.author | Nova, C. V. [UNESP] | |
dc.contributor.author | Bannach, G. [UNESP] | |
dc.contributor.institution | Universidade Estadual Paulista (Unesp) | |
dc.contributor.institution | Universidade Estadual de Campinas (UNICAMP) | |
dc.contributor.institution | UNIP – Univ Paulista | |
dc.date.accessioned | 2018-12-11T17:30:01Z | |
dc.date.available | 2018-12-11T17:30:01Z | |
dc.date.issued | 2017-04-01 | |
dc.description.abstract | A new polymorphic form of the synthetic antioxidant propyl gallate was obtained by the recrystallization of the compound in acetone. The new form was characterized by thermogravimetry, differential scanning calorimetry, X-ray powder diffractometry, and near- and middle-infrared region spectroscopy. While the commercial form of propyl gallate starts to melt at 145 °C with the maximum temperature of the peak at 150 °C, the recrystallized form starts to melt at 140 °C with the maximum temperature of the peak at 148.8 °C. The two forms differ much in the X-ray powder diffractograms pattern, confirming the change in the long-distance interactions in both forms but the near- and middle-infrared region spectroscopy shows that no difference occurs in the inter- and intramolecular interactions. | en |
dc.description.affiliation | Departamento de Química Faculdade de Ciências UNESP – Univ Estadual Paulista | |
dc.description.affiliation | Instituto de Química UNICAMP – Univ Estadual de Campinas | |
dc.description.affiliation | UNIP – Univ Paulista | |
dc.description.affiliationUnesp | Departamento de Química Faculdade de Ciências UNESP – Univ Estadual Paulista | |
dc.description.sponsorship | Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq) | |
dc.description.sponsorship | Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP) | |
dc.description.sponsorshipId | FAPESP: 2012/21450-1 | |
dc.description.sponsorshipId | FAPESP: 2013/09022-7 | |
dc.format.extent | 611-614 | |
dc.identifier | http://dx.doi.org/10.1007/s10973-016-5927-3 | |
dc.identifier.citation | Journal of Thermal Analysis and Calorimetry, v. 128, n. 1, p. 611-614, 2017. | |
dc.identifier.doi | 10.1007/s10973-016-5927-3 | |
dc.identifier.file | 2-s2.0-84992740827.pdf | |
dc.identifier.issn | 1588-2926 | |
dc.identifier.issn | 1388-6150 | |
dc.identifier.scopus | 2-s2.0-84992740827 | |
dc.identifier.uri | http://hdl.handle.net/11449/178385 | |
dc.language.iso | eng | |
dc.relation.ispartof | Journal of Thermal Analysis and Calorimetry | |
dc.relation.ispartofsjr | 0,587 | |
dc.relation.ispartofsjr | 0,587 | |
dc.rights.accessRights | Acesso aberto | |
dc.source | Scopus | |
dc.subject | Food additive | |
dc.subject | Polymorphism | |
dc.subject | Propyl gallate | |
dc.subject | Thermal behavior | |
dc.title | Polymorphism in propyl gallate recrystallized with acetone | en |
dc.type | Artigo | |
dspace.entity.type | Publication | |
unesp.department | Química - FC | pt |
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