Lignin analysis using microwave digestion

Lignin quantification in apple pomace residues was carried out using a microwave oven to replace traditional refluxing during the mild acidolysis step to augment the selectivity of this step towards cleavage of lignin-carbohydrate bonds and to reduce the time needed to quantify lignin. The pressure, temperature and time were optimized by response surface methodology and the results were compared to the Klason lignin methodology. Temperature and pressure had a significant positive effect (p < 0.05) on the determination of lignin. However, the time was also significant (p < 0.05) on lignin quantification. The optimal conditions of digestion were: 30 bar, 170 °C for 15 min. The digestion using microwave (lignin content = 33 % w/w) was more accurate (p < 0.05) than the the traditional refluxing (lignin content = 27 % w/w).