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Polymorphism in propyl gallate recrystallized with acetone

dc.contributor.authorGálico, D. A. [UNESP]
dc.contributor.authorNova, C. V. [UNESP]
dc.contributor.authorBannach, G. [UNESP]
dc.contributor.institutionUniversidade Estadual Paulista (Unesp)
dc.contributor.institutionUniversidade Estadual de Campinas (UNICAMP)
dc.contributor.institutionUNIP – Univ Paulista
dc.date.accessioned2018-12-11T17:30:01Z
dc.date.available2018-12-11T17:30:01Z
dc.date.issued2017-04-01
dc.description.abstractA 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.affiliationDepartamento de Química Faculdade de Ciências UNESP – Univ Estadual Paulista
dc.description.affiliationInstituto de Química UNICAMP – Univ Estadual de Campinas
dc.description.affiliationUNIP – Univ Paulista
dc.description.affiliationUnespDepartamento de Química Faculdade de Ciências UNESP – Univ Estadual Paulista
dc.description.sponsorshipConselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)
dc.description.sponsorshipFundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)
dc.description.sponsorshipIdFAPESP: 2012/21450-1
dc.description.sponsorshipIdFAPESP: 2013/09022-7
dc.format.extent611-614
dc.identifierhttp://dx.doi.org/10.1007/s10973-016-5927-3
dc.identifier.citationJournal of Thermal Analysis and Calorimetry, v. 128, n. 1, p. 611-614, 2017.
dc.identifier.doi10.1007/s10973-016-5927-3
dc.identifier.file2-s2.0-84992740827.pdf
dc.identifier.issn1588-2926
dc.identifier.issn1388-6150
dc.identifier.scopus2-s2.0-84992740827
dc.identifier.urihttp://hdl.handle.net/11449/178385
dc.language.isoeng
dc.relation.ispartofJournal of Thermal Analysis and Calorimetry
dc.relation.ispartofsjr0,587
dc.relation.ispartofsjr0,587
dc.rights.accessRightsAcesso aberto
dc.sourceScopus
dc.subjectFood additive
dc.subjectPolymorphism
dc.subjectPropyl gallate
dc.subjectThermal behavior
dc.titlePolymorphism in propyl gallate recrystallized with acetoneen
dc.typeArtigo
dspace.entity.typePublication
unesp.departmentQuímica - FCpt

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