Effect of salts on the solubility of phenolic compounds: experimental measurements and modelling

Adel Noubigh; Arbi Mgaidi; Manef Abderrabba; Elise Provost; Walter Fürst

doi:10.1002/jsfa.2762

journal article Feb 05, 2007

Effect of salts on the solubility of phenolic compounds: experimental measurements and modelling

Adel Noubigh

Arbi Mgaidi Manef Abderrabba Elise Provost Walter Fürst

Journal of the Science of Food and Agriculture Vol. 87 No. 5 pp. 783-788 · Wiley

View at Publisher Save 10.1002/jsfa.2762

Abstract

AbstractPhenolic compounds can be found in industrial or agricultural waste, such as waste water from olive mills. Because of the environmental problem caused by this residue from olive oil production, the aim of this work was to model the effect of salts on the solubility of four phenolic compounds. For this purpose, the solubilities of gallic acid, protocatechuic acid, vanillic acid and vanillin have been measured in various chloride solutions at constant temperature. The Clegg–Simonson–Pitzer activity coefficient, together with the dissociation constant obtained from the literature, has been used to represent the equilibrium solid‐liquid data. Good agreement (3.4%) between the experimental and calculated values for solubility was obtained. Copyright © 2007 Society of Chemical Industry

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Details

Published: Feb 05, 2007
Vol/Issue: 87(5)
Pages: 783-788
License: View

Authors

Cite This Article

Adel Noubigh, Arbi Mgaidi, Manef Abderrabba, et al. (2007). Effect of salts on the solubility of phenolic compounds: experimental measurements and modelling. Journal of the Science of Food and Agriculture, 87(5), 783-788. https://doi.org/10.1002/jsfa.2762

Effect of salts on the solubility of phenolic compounds: experimental measurements and modelling

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