Abstract
The results of a set of experiments that were designed to integrate current knowledge on the major constituents of sugarcane bagasse lignin, specifically p-coumaric, ferulic, syringic acids, and vanillin are presented. These aromatic compounds have well-known antioxidant power and they are very important for the food, pharmaceutical, and nutraceutical industries. Following a study on the effect of pH upon the spectra of these monomers and the determination of their pK(a) values, their self-association properties in ethanol as a solvent, particularly at concentrations < 10(-4) M were investigated using UV spectrophotometry and their K-ass values were determined. The results collected allowed to better understand the chemistry of sugarcane lignin and provide a contribution to the possible exploitation of this abundant straw material for the recovery of fine chemicals.