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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.dimensionspub.1024725933
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.issn1572-8943
dc.identifier.orcid0000-0002-8790-5069
dc.identifier.orcid0000-0003-3722-2996
dc.identifier.scopus2-s2.0-84992740827
dc.identifier.urihttp://hdl.handle.net/11449/178385
dc.language.isoeng
dc.publisherSpringer Nature
dc.relation.ispartofJournal of Thermal Analysis and Calorimetry
dc.relation.ispartofsjr0,587
dc.relation.ispartofsjr0,587
dc.rights.accessRightsAcesso abertopt
dc.sourceScopus
dc.sourceDimensions
dc.subjectFood additive
dc.subjectPolymorphism
dc.subjectPropyl gallate
dc.subjectThermal behavior
dc.titlePolymorphism in propyl gallate recrystallized with acetoneen
dc.typeArtigopt
dspace.entity.typePublication
relation.isDepartmentOfPublication07a200d2-8576-430b-966f-858ac732e282
relation.isDepartmentOfPublication.latestForDiscovery07a200d2-8576-430b-966f-858ac732e282
unesp.departmentQuímica - FCpt

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