Impact of formic/acetic acid and ammonia pre-treatments on chemical structure and physico-chemical properties of Miscanthus x giganteus lignins

Miscanthus x giganteus was treated with formic acid/acetic acid/water (30/50/20 v/v) for 3 h at 107 degrees C and 80 degrees C, and soaking in aqueous ammonia (25% w/w) for 6 h at 60 degrees C. The effects of these fractionation processes on chemical structure, physico-chemical properties and antioxidant activity of extracted lignins were investigated. Lignins were characterized by their purity, carbohydrate composition, thermal stability, molecular weight and by Fourier transform infrared (FTIR), 1H and quantitative 13C nuclear magnetic resonance (NMR), adiabatic broadband (13C-1H) 2D heteronuclear (multiplicity edited) single quantum coherence (g-HSQCAD). The radical scavenging activity towards 2,2-diphenyl-1-picrylhydrazyl (DPPH) was also investigated. Formic/acetic acid pretreatment performed in milder conditions (80 degrees C for 3 h) gave a delignification percentage of 44.7% and soaking in aqueous ammonia 36.3%. Formic/acetic acid pretreatment performed in harsh conditions (107 degrees C for 3 h) was more effective for extensive delignification (86.5%) and delivered the most pure lignin (80%). The three lignin fractions contained carbohydrate in different extent: 3% for the lignin obtained after the formic/acetic acid pretreatment performed at 107 degrees C (FAL-107), 5.8% for the formic/acetic acid performed at 80 degrees C (FAL-80) and 13.7% for the ammonia lignin (AL). The acid pretreatment in harsh conditions (FAL-107) resulted in cleavage of beta-O-4' bonds and aromatic C-C. Repolymerisation was thought to originate from formation of new aromatic C-O linkages. Under milder conditions (FAL-80) less beta-O-4' linkages were broken and repolymerisation took place to a lesser extent. Ammonia lignin was not degraded to a significant extent and resulted in the highest weight average 3140 g mol(-1). Despite the fact of FAL-107 repolymerisation, significant phenolic hydroxyls remained free, explaining the greater antioxidant activity. (C) 2011 Elsevier Ltd. All rights reserved.