Oxidation of Vanillic acid as a model of polyphenolic compounds in olive oil wastewaters. III. Combined UV radiation‐hydrogen peroxide oxidation

Abstract

The oxidation of Vanillic acid by the Advanced Oxidation Process (UV radiation and hydrogen peroxide) has been conducted modifying the temperature, pH and initial hydrogen peroxide concentration. A positive influence of those variables on the global degradation process is observed. From a simple reaction mechanism which is proposed, a general reaction rate equation is deduced. The application of the experimental data to this rate equation leads to the evaluation of the kinetic constants for the radical reaction between the Vanillic acid and the hydroxyl radicals generated in the photodecomposition of hydrogen peroxide. These kinetic constants can be correlated as a function of the temperature by the Arrhenius equation:

Key words:

• Vanillic acid
• olive oil wastewaters
• UV radiation and hydrogen peroxide
• radical reaction
• kinetic constant

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