dc.contributorUniversidade Estadual Paulista (Unesp)
dc.contributorUniversidade Estadual de Campinas (UNICAMP)
dc.contributorUNIP – Univ Paulista
dc.date.accessioned2018-12-11T17:30:01Z
dc.date.available2018-12-11T17:30:01Z
dc.date.created2018-12-11T17:30:01Z
dc.date.issued2017-04-01
dc.identifierJournal of Thermal Analysis and Calorimetry, v. 128, n. 1, p. 611-614, 2017.
dc.identifier1588-2926
dc.identifier1388-6150
dc.identifierhttp://hdl.handle.net/11449/178385
dc.identifier10.1007/s10973-016-5927-3
dc.identifier2-s2.0-84992740827
dc.identifier2-s2.0-84992740827.pdf
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.
dc.languageeng
dc.relationJournal of Thermal Analysis and Calorimetry
dc.relation0,587
dc.relation0,587
dc.rightsAcesso aberto
dc.sourceScopus
dc.subjectFood additive
dc.subjectPolymorphism
dc.subjectPropyl gallate
dc.subjectThermal behavior
dc.titlePolymorphism in propyl gallate recrystallized with acetone
dc.typeArtículos de revistas


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