Phenolic compounds inhibit cellulase and xylanase activities of Cellulomonas flavigena PR-22 during saccharification of sugarcane bagasse

Fuel ◽  
2017 ◽  
Vol 196 ◽  
pp. 32-35 ◽  
Author(s):  
Enrique González-Bautista ◽  
Juan Carlos Santana-Morales ◽  
Francisco Javier Ríos-Fránquez ◽  
Héctor Mario Poggi-Varaldo ◽  
Ana Carmela Ramos-Valdivia ◽  
...  
Keyword(s):  
Phenolic Compounds ◽  
Sugarcane Bagasse ◽  
Cellulomonas Flavigena

Solid-state bioprocessing of sugarcane bagasse with Auricularia fuscosuccinea for phenolic compounds extraction

2021 ◽  
pp. 1-10
Author(s):  
Romina Coniglio ◽  
Gabriela Díaz ◽  
Cinthya López ◽  
María Restelli ◽  
Emanuel Grassi ◽  
...  
Keyword(s):  
Solid State ◽  
Phenolic Compounds ◽  
Sugarcane Bagasse

Effect of phenolic compounds from pretreated sugarcane bagasse on cellulolytic and hemicellulolytic activities

2016 ◽  
Vol 199 ◽  
pp. 275-278 ◽  
Author(s):  
Michele Michelin ◽  
Eduardo Ximenes ◽  
Maria de Lourdes Teixeira de Moraes Polizeli ◽  
Michael R. Ladisch
Keyword(s):  
Phenolic Compounds ◽  
Sugarcane Bagasse ◽  
Pretreated Sugarcane Bagasse

scholarly journals Cellulomonas flavigena: characterization of an endo-1,4-xylanase tightly induced by sugarcane bagasse

2002 ◽  
Vol 214 (2) ◽  
pp. 205-209 ◽  
Author(s):  
Lino Mayorga-Reyes ◽  
Yolanda Morales ◽  
Luis M Salgado ◽  
Arturo Ortega ◽  
Teresa Ponce-Noyola
Keyword(s):  
Sugarcane Bagasse ◽  
Cellulomonas Flavigena

scholarly journals Experimental and modelling studies of the removal of phenolic compounds from olive mill wastewater by adsorption on sugarcane bagasse

2021 ◽  
pp. 100184
Author(s):  
Fatima Elayadi ◽  
Wafaa Boumya ◽  
Mounia Achak ◽  
Younes Chhiti ◽  
Fatima Ezzahrae M'hamdi Alaoui ◽  
...  
Keyword(s):  
Phenolic Compounds ◽  
Sugarcane Bagasse ◽  
Olive Mill Wastewater ◽  
Modelling Studies ◽  
Olive Mill

scholarly journals In vitro Clot Lysis Activity of Phenolic Compound Degrading Product From Lignin Sugarcane Baggase Using Ochrobactrum sp.

2020 ◽  
Vol 9 (3) ◽  
pp. 194-200
Author(s):  
Arie Srihardyastuti ◽  
◽  
Moh Farid Rahman ◽  
Tri Ardyati ◽  
Anna Roosdiana ◽  
...  
Keyword(s):  
Phenolic Compounds ◽  
Sugarcane Bagasse ◽  
Lignin Degradation ◽  
Waste Product ◽  
Saccharum Officinarum ◽  
Cane Sugar ◽  
Clot Lysis ◽  
Thrombolytic Activity ◽  
Lysis Activity

Sugarcane bagasse (Saccharum officinarum L) is a readily available waste product of cane sugar processing. The content of lignocelluloses in sugarcane bagasse is approximately 52.7% cellulose, 20% hemicelluloses, and 24.2% lignin. Lignin can be degraded enzymatically by using microorganisms, such as Ochrobactrum sp. Monomer derived from lignin degradation using these bacteria in the optimum condition of sugarcane fermentation (pH 6, temperature 40 °C, for 5 days of incubation, the concentrations of starter 29%) by GC-MS yielded phenolic compounds such as 4-methyl-2, 6-di-tert-butylphenol; 2,6-di-tert-butylquinone; phenol, and p-hydroxybenzaldehide. The thrombolytic activity of these lignin monomers can be tested in-vitro by measuring the ability of clot lysis. Lignin did not have in-vitro clot lysis activity, whereas the lignin monomers in filtrat of fermented sugarcane bagasse have an in-vitro clot lysis activity, although its capacity is not as high as streptokinase.

Ultrasound-Assisted Extraction of Antioxidant and Antibacterial Phenolic Compounds from Steam-Exploded Sugarcane Bagasse

Sugar Tech ◽  
2018 ◽  
Vol 20 (5) ◽  
pp. 599-608 ◽  
Author(s):  
Wachiraya Juttuporn ◽  
Patcharin Thiengkaew ◽  
Akkaratch Rodklongtan ◽  
Mangkorn Rodprapakorn ◽  
Pakamon Chitprasert
Keyword(s):  
Phenolic Compounds ◽  
Sugarcane Bagasse ◽  
Ultrasound Assisted Extraction ◽  
Assisted Extraction ◽  
Ultrasound Assisted

Study of the phenolic compounds formed during pretreatment of sugarcane bagasse by wet oxidation and steam explosion

Holzforschung ◽  
2007 ◽  
Vol 61 (5) ◽  
pp. 483-487 ◽  
Author(s):  
Carlos Martín ◽  
Helene B. Klinke ◽  
Marcelo Marcet ◽  
Luis García ◽  
Ena Hernández ◽  
...  
Keyword(s):  
Phenolic Compounds ◽  
Sugarcane Bagasse ◽  
Steam Explosion ◽  
Total Content ◽  
Wet Oxidation ◽  
Aldehydes And Ketones ◽  
Alkaline Conditions ◽  
Acidic Conditions ◽  
High Concentrations ◽  
Ferulic Acids

Abstract The formation of phenolic compounds during pretreatment of sugarcane bagasse was investigated. Bagasse was pretreated by wet oxidation (WO) at 195°C during 15 min under either alkaline or acidic conditions and by steam explosion (STEX) at 205°C during 10 min. The total content of phenolic compounds in the prehydrolysates was determined spectrophotometrically. Under acidic and alkaline WO conditions, 3.8% (w/w) and 3% phenols were found, respectively. STEX gave rise to 1.9% phenols. Individual phenols were identified by GC-MS. Phenylpropanoid derivatives, such as p-coumaric and ferulic acids, accounted for more than 50% of the phenols identified in STEX prehydrolysates. In WO prehydrolysates, on the other hand, phenols lacking the propanoid side chain were predominant. Of the latter, p-hydroxybenzaldehyde was the most abundant phenol, with concentrations of 0.27% (acidic conditions) and 0.15% (alkaline conditions). As expected, high concentrations of oxidised compounds were generally observed in WO prehydrolysates, such as carboxylic acids, aldehydes and ketones. This is a true reflection of the oxidative conditions during WO pretreatment.

scholarly journals Utilization of sugarcane bagasse aqueous extract as a natural preservative to extend the shelf life of refrigerated fresh meat

2021 ◽  
Vol 24 ◽  
Author(s):  
Reda Mahgoub Mohamed ◽  
Marwa Rashad Ali ◽  
Sayed Saad Smuda ◽  
Tarek Gamal Abedelmaksoud
Keyword(s):  
Phenolic Compounds ◽  
Shelf Life ◽  
Sugarcane Bagasse ◽  
Water Extract ◽  
Plate Count ◽  
Total Phenolic ◽  
Total Phenolic Compounds ◽  
Fresh Meat ◽  
Natural Preservative ◽  
Water Solutions

Abstract This study aimed to investigate the extraction of total phenolic compounds of sugarcane bagasse using various solvents. In addition, the Sugarcane Bagasse Water Extract (SBWE) was used in refrigerated fresh meat as natural preservative. The fresh meat was dipped into water solutions containing various phenolic compounds concentrations (T1:125, T2:250 and T3:500 ppm). During 10 days of storage at 4 °C for all the treated samples were compared with untreated one. The results revealed that SBWE showed relevant values of total phenolic compounds (17.90 mg/g) and total flavonoids content (4.50 mg/g), as well as 45.90% of antioxidant content. On the other hand, microbiological examination and sensory evaluation have turned out to be the best treatment for T3:500 ppm. The SBWE showed an antibacterial impact on Staphylococcus sp. and a reduction in the Total Plate Count and in the group of Psychrotrophs. The shelf-life of refrigerated fresh meat treated with SBWE by dipping it into water solutions was also extended to more than 10 days.

Separation of Phenolic Compounds from Sugarcane Bagasse Pith and Their Determination by HPLC

1994 ◽  
Vol 14 (3) ◽  
pp. 369-382 ◽  
Author(s):  
Elvira Ríos Leal ◽  
Refugio Rodríguez-Váquez ◽  
Tomás Galindo
Keyword(s):  
Phenolic Compounds ◽  
Sugarcane Bagasse ◽  
Bagasse Pith ◽  
Sugarcane Bagasse Pith
Sign in / Sign up

Export Citation Format

Share Document