Thermodynamics Research Center / ThermoML | Fluid Phase Equilibria

ABSTRACT

Infinite dilution diffusion coefficients of certain phenolic compounds were measured as a function of temperature in water slightly acidified with formic acid using the Taylor dispersion method. The diffusion coefficients calculated using the chromatographic peak broadening technique was found to increase exponentially with an increase in the temperature. The diffusion coefficients of the selected phenolic compounds did not vary as a function of their molecular weights and the diffusion coefficients of the phenolic compounds increased as a function of temperature (from 2.16 x 10-10 m2.s-1 at 298 K to 5.79 x 10-10 m2.s-1 at 413 K for malvidin-3,5-diglucoside). However, for some phenolic compounds such as gallic acid monohydrate, quercetin-3- A-D-glucoside, protocatechuic acid and (-)-epicatechin, there were difficulties in making measurements above temperatures of 352 K, 372 K, 392 K and 413 K, respectively, due to thermal degradation of the phenolic compounds in water above these temperatures. The experimentally-measured diffusion coefficients of the phenolic compounds were correlated as a function of temperature and solvent viscosity and were compared with those predicted using theoretical models. The validity of the Stokes-Einstein diffusion model in predicting the diffusion coefficients of the phenolic compounds in hot pressurized water was also evaluated.