Ozonation of Pyrolytic Aqueous Phase: Changes in the Content of Phenolic Compounds and Color

Ozonation on the phenols present in pyrolytic aqueous phases attained from bio-mass thermochemical conversion was evaluated. During ozonation, the dark color of original samples was found to decrease as a function of ozonation time. The oxidation kinetics of phenols was quantified by a method based on the color changes of samples. The oxidation profiles showed different behaviors and in some cases the phenols presented a positive correlation with the relative R color parameter, except eugenol, syringol, and vanillin which were markedly different. Finally, the color changes observed seem to be associated with the changes in the overall content of phenols and with the change in the molecular weight of the heavy fractions that include lignin oligomers.