Fermented Cassava Residue Lignin Prepared by Sequential Acid Steam-Explosion and Hot-Alkaline Treatment and Its Antioxid
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ORIGINAL PAPER
Fermented Cassava Residue Lignin Prepared by Sequential Acid Steam‑Explosion and Hot‑Alkaline Treatment and Its Antioxidant Properties Wenya Wang1,2,3 · Shizhuo Wang1 · Yuqing Pan1 · Xianhong Ouyang1 · Robert J. Linhardt4,5,6 Received: 22 July 2019 / Accepted: 21 October 2019 © Springer Nature B.V. 2019
Abstract Fermented cassava residue (FCR) is a solid waste generated in cassava-based ethanol production that constitutes a major environmental challenge and wastes a natural resource. In the present study, a process involving sequential acid steamexplosion and hot-alkaline treatment was developed to prepare an antioxidant lignin in high yield and purity from FCR. Two-dimensional NMR analysis indicates that FCR lignin belongs to a guaiacyl/syringyl/hydroxyphenyl (G/S/H) class of lignin. 31P NMR analysis, after hydroxyl group phosphorylation, indicates that phenolic hydroxyl in FCR lignin attributable to mostly G-OH. One FCR lignin (No. 3) possessed the antioxidant activity similar to that of butylated hydroxytoluene. This FCR lignin may have potential applications as a food antioxidant or in other industrial processes as an antioxidant. Graphic Abstract The present study provided an efficient process of sequent acid steam-explosion and hot-alkaline treatment to improve the added value of fermented cassava residue (FCR).
Keywords Fermented cassava residue · Lignin · Steam-explosion · Antioxidant activity Electronic supplementary material The online version of this article (https://doi.org/10.1007/s12649-019-00862-z) contains supplementary material, which is available to authorized users. Extended author information available on the last page of the article
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Statement of Novelty Fermented cassava residue (FCR) lignin was prepared in an efficient process involving sequential acid steam-explosion and hot-alkaline treatment to improve the added value of FCR. FCR is the solid waste, generated from cassavabased ethanol production. The FCR lignin described in present paper showed high antioxidant activity similar to that of BHT (butylated hydroxytoluene), suggesting its potential application as a food antioxidant or in other industrial processes as an antioxidant.
Introduction Lignin, a natural phenolic polymer, is the most abundant aromatic in nature and is also the major component of lignocellulose. In black spruce wood, the number of free phenolic groups in isolated lignin varies from 6–12 to 15–30 per 100 C 9 lignin units [1]. The polyphenolic structures within lignin are expected to exhibit antioxidant properties due to the presence of free radical scavenging of phenolic groups that can reduce oxygen radicals and prevent oxidation reactions [2, 3]. The inclusion of l to 10% lignin in a rat’s diet results in a 50 to l00% increase retinol deposition, as compared to cellulose-fed control animals, and the phenolic fragments of Kraft lignin have been used as an effective antioxidant in vitamin E oil [4]. Further research indicates that lignin can also reduce lipid peroxidat
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