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Antioxidant and Antibacterial Activities of Sugarcane Bagasse Lignin and Chemically Modified Lignins

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Abstract

Unmodified lignin from sugarcane bagasse was chemically modified by acetylation, epoxidation and hydroxymethylation reactions. Modifications in lignin structure were characterized by FT-IR, 1H and 13C NMR spectra. The optimum reaction times for both epoxidation and hydroxymethylation of lignin were found to be 3 h by epoxy content and functional analysis, respectively. Acetylated and epoxy lignins were found to have lower DPPH radical scavenging activity [radical scavenging index (RSI) 0.15 and 0.16] than unmodified lignin (RSI 2.63), whereas hydroxymethyl derivative exhibited comparable activity (RSI 2.70) to unmodified lignin. Lignin and hydroxymethyl lignin were found to be more effective antioxidant than standard 3,5-di-tert-butyl-4-hydroxytoluene all lignins were found to be less effective than standard 3-tert-butyl-4-hydroxyanisole. Epoxy lignin was found to be most effective antibacterial among modified lignins with minimum inhibitory concentrations of 90 and 200 µg/disc against Bacillus aryabhattai and Klebsiella sp., respectively. It was concluded that natural lignin isolated from sugarcane bagasse and chemically modified lignins may be used as potential antioxidants and antibacterials.

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Acknowledgements

This study was partially supported by Maulana Azad National Fellowship by University Grants Commission, India, awarded to Ramandeep Kaur (MANF-2013-14-SIK-PUN-20159).

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Authors and Affiliations

  1. Department of Chemistry, Punjab Agricultural University, Ludhiana, 141004, India

    Ramandeep Kaur & S. K. Uppal

  2. Department of Plant Breeding and Genetics, Punjab Agricultural University, Ludhiana, 141004, India

    Poonam Sharma

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  1. Ramandeep Kaur
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  2. S. K. Uppal
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  3. Poonam Sharma
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Correspondence to Ramandeep Kaur.

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Kaur, R., Uppal, S.K. & Sharma, P. Antioxidant and Antibacterial Activities of Sugarcane Bagasse Lignin and Chemically Modified Lignins. Sugar Tech 19, 675–680 (2017). https://doi.org/10.1007/s12355-017-0513-y

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  • DOI: https://doi.org/10.1007/s12355-017-0513-y

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