Thermal Characterization and Heat Capacities of Seven Polyphenols
Polyphenolic compounds are key elements in sectors such as pharmaceutics, cosmetics and food; thus, their physicochemical characterization is a vital task. In this work, the thermal behavior of seven polyphenols (<i>trans</i>-resveratrol, <i>trans</i>-polydatin, kaempferol, q...
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MDPI AG
2025-01-01
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| Series: | Molecules |
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| Online Access: | https://www.mdpi.com/1420-3049/30/1/199 |
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| author | Iván Montenegro Carmen Pérez Begoña González Ángeles Domínguez Elena Gómez |
| author_facet | Iván Montenegro Carmen Pérez Begoña González Ángeles Domínguez Elena Gómez |
| author_sort | Iván Montenegro |
| collection | DOAJ |
| description | Polyphenolic compounds are key elements in sectors such as pharmaceutics, cosmetics and food; thus, their physicochemical characterization is a vital task. In this work, the thermal behavior of seven polyphenols (<i>trans</i>-resveratrol, <i>trans</i>-polydatin, kaempferol, quercetin, myricetin, hesperidin, and (−)-epicatechin) was investigated with DSC (differential scanning calorimetry) and TGA (thermogravimetric analysis). Melting temperatures, enthalpies of fusion and decomposition temperatures were determined, and heat capacities were measured in the temperature range from 283.15 K to 363.15 K. Results were compared to the scarce experimental data available in the literature, showing a satisfactory agreement. All compounds were found to be thermally stable until melting, upon which they rapidly decomposed. Myricetin was the only polyphenol that presented polymorphic behavior, exhibiting two phase transitions prior to melting. Heat capacities increased minimally with temperature in the studied range. In addition, the group contribution method developed by Marrero and Gani was used to estimate the thermal properties of the polyphenols, achieving high accuracy for melting temperatures. |
| format | Article |
| id | doaj-art-8a012bc234014221868e75b69c747535 |
| institution | Kabale University |
| issn | 1420-3049 |
| language | English |
| publishDate | 2025-01-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Molecules |
| spelling | doaj-art-8a012bc234014221868e75b69c7475352025-01-10T13:19:11ZengMDPI AGMolecules1420-30492025-01-0130119910.3390/molecules30010199Thermal Characterization and Heat Capacities of Seven PolyphenolsIván Montenegro0Carmen Pérez1Begoña González2Ángeles Domínguez3Elena Gómez4FEQx Lab, Department of Chemical Engineering, University of Vigo, 36310 Vigo, SpainCINTECX, ENCOMAT Group, University of Vigo, 36310 Vigo, SpainFEQx Lab, Department of Chemical Engineering, University of Vigo, 36310 Vigo, SpainFEQx Lab, Department of Chemical Engineering, University of Vigo, 36310 Vigo, SpainFEQx Lab, Department of Chemical Engineering, University of Vigo, 36310 Vigo, SpainPolyphenolic compounds are key elements in sectors such as pharmaceutics, cosmetics and food; thus, their physicochemical characterization is a vital task. In this work, the thermal behavior of seven polyphenols (<i>trans</i>-resveratrol, <i>trans</i>-polydatin, kaempferol, quercetin, myricetin, hesperidin, and (−)-epicatechin) was investigated with DSC (differential scanning calorimetry) and TGA (thermogravimetric analysis). Melting temperatures, enthalpies of fusion and decomposition temperatures were determined, and heat capacities were measured in the temperature range from 283.15 K to 363.15 K. Results were compared to the scarce experimental data available in the literature, showing a satisfactory agreement. All compounds were found to be thermally stable until melting, upon which they rapidly decomposed. Myricetin was the only polyphenol that presented polymorphic behavior, exhibiting two phase transitions prior to melting. Heat capacities increased minimally with temperature in the studied range. In addition, the group contribution method developed by Marrero and Gani was used to estimate the thermal properties of the polyphenols, achieving high accuracy for melting temperatures.https://www.mdpi.com/1420-3049/30/1/199polyphenolsDSCTGAheat capacityenthalpy of fusiondecomposition |
| spellingShingle | Iván Montenegro Carmen Pérez Begoña González Ángeles Domínguez Elena Gómez Thermal Characterization and Heat Capacities of Seven Polyphenols Molecules polyphenols DSC TGA heat capacity enthalpy of fusion decomposition |
| title | Thermal Characterization and Heat Capacities of Seven Polyphenols |
| title_full | Thermal Characterization and Heat Capacities of Seven Polyphenols |
| title_fullStr | Thermal Characterization and Heat Capacities of Seven Polyphenols |
| title_full_unstemmed | Thermal Characterization and Heat Capacities of Seven Polyphenols |
| title_short | Thermal Characterization and Heat Capacities of Seven Polyphenols |
| title_sort | thermal characterization and heat capacities of seven polyphenols |
| topic | polyphenols DSC TGA heat capacity enthalpy of fusion decomposition |
| url | https://www.mdpi.com/1420-3049/30/1/199 |
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